While reading about the upcoming Diamond Jubilee of Queen Elizabeth II in June 2012, I came across the mention of a recipe called Coronation Chicken.
It’s always nice to find a new chicken salad recipe, that can also be used to fill sandwiches. The most difficult part of this simple recipe was dicing all that chicken. I think next time I’ll use the food processor and make a finer mixture.
Using limes and lime zest, instead of lemons, was different. I also like chicken salad with curry, although I think I’d add a little more than 1 teaspoon next time. The only brand of mango chutney I could find at Publix was Crosse & Blackwell – Major Grey’s Chutney.
This made a tasty filling for sandwiches, but I also think it would be delicious served as a salad over lettuce leaves.
Since I love fresh basil, I added some leaves between the filling and bread, instead of just using it as a garnish. The recipe I used can be found at All Recipes UK.
In case you’re interested in the history of this recipe, it is credited to Constance Spry (florist) and Rosemary Hume (chef) who invented it for the coronation of Queen Elizabeth II in 1953. It may have been inspired by another recipe called Jubilee Chicken that was prepared for the silver jubilee of George V in 1935.
The tea was Yun Nan Dian Hong a black tea from Teavivre and it was delicious. Mi-Del Swedish style ginger snaps are my go to dessert when I’m trying to behave and not go over the top with sweets. I’m still recovering from my Belgium chocolate overdose, and it’s a good thing my hubby won’t be traveling there again for a while.