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    You are in: Home / Recipes / The Classic 1953 Coronation Chicken Salad Recipe
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    The Classic 1953 Coronation Chicken Salad Recipe

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 27, 2007

      I felt as though I was going to see the Queen herself today when I made this. My guests surely felt as though they were dining with royalty. I made this earlier in the day, (I actually had the chicken cooked from a prior day) I also had put together the onion sauce last evening, so all I did while people were getting settled was whip the heavy cream. I folded the cream gently into the mayonnaise onion mixture, and added the cool chicken just tossing lightly. I made some fresh bread yesterday, and cut rounds with a biscuit cutter and piled the chicken salad atop the round bread. Oh this is delicious, FT. The taste is so smooth and very, very special. I added a little bit of apricot preserves as a side for my guests to add to the bread and chicken. Perfect, FT! Will use again, and again.

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    • on April 16, 2009

      Made these into YUMMY sammies for Easter Sunday nibble lunch. I overcooked my chicken breasts, so I shredded them up finely and used 300ML of cream to disguise the dryness. I made and refrigerated the coronation chicken the night before, and made the sandwiches right before they were eaten, with watercress and chives mixed into the filling. They went like hotcakes!

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    • on October 29, 2008

      WOW-this looked so unique I just had to try it and I was so happy I did-DELICIOUS!!! I served on a bed of greens w/ bread on the side. Thank you for a great recipe, French Tart! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

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    • on June 17, 2008

      I made this yesterday for a tea party that I had attended. I used incdeb's Apricot Jam recipe for the tablespoon that I needed for this recipe. I made profiteroles and filled them with the salad and boy, did they go fast. Luckily, I left some at home so my husband could enjoy them. This is definitely a keeper. Thank you so much for sharing this recipe.

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    • on December 01, 2007

      Outstanding!!!!!!! This is the type of recipe that leaves you lacking the words to describe the experience. I wanted to get the "1950's" experience- so I used curry POWDER instead of PASTE. (If it was outstanding with POWDER - I can just imagine what this will be like with curry PASTE!) Thank you for sharing. I'm sorry it took me so long to submit the review for this - fantastic recipes like this shouldn't have to wait for a 5 star review!

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    • on September 28, 2012

      Hello FT, I've had this recipe marked for quite a while but after a trip to London this summer where we had Coronation Chicken Salad at the Churchill War Rooms Museum and loved it, I had to make your recipe. It is sooo good and easy to make. I made it exactly as posted and will add it to my book of this year's best. Many thanks for posting.

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    Nutritional Facts for The Classic 1953 Coronation Chicken Salad Recipe

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 975.0
     
    Calories from Fat 497
    50%
    Total Fat 55.2 g
    84%
    Saturated Fat 16.2 g
    81%
    Cholesterol 294.2 mg
    98%
    Sodium 637.1 mg
    26%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 13.1 g
    52%
    Protein 86.3 g
    172%

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