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Coronation Chicken Salad

ServesServes 4 - 6
Cooking timeCooking Time:
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  • 65 ml SAFARI Cashew Nuts, toasted and finely chopped
  • 65 ml SAFARI Dried Apricots, finely chopped
  • 4 lightly poached chicken breast fillets, cooled
  • 125 ml mayonnaise
  • 125 ml cream
  • 30 ml chutney
  • 15 ml mild curry powder
  • 2 spring onions with green tops, sliced thinly
  • 30 ml fresh coriander or parsley, chopped
  • salt and coarsely ground black pepper
  • 4 handfuls of watercress (or any lettuce that you fancy)
  • 250 ml ripe mango, peeled, stoned and sliced (reserve a few slices for garnish) (optional)
  • Topping


  1. Break the chicken into bite-sized pieces and set aside.
  2. In a large glass bowl, whisk together the mayonnaise, cream, chutney and curry powder.
  3. Stir in the spring onions, coriander or parsley and add the chicken.
  4. Mix lightly and if necessary, season to taste.
  5. The mixture should be quite saucy, but as chicken breast can differ in size and moisture, you may have a tad too little dressing.
  6. So if you like, add more mayonnaise or cream or both, whichever you fancy.
  7. Now line a salad platter (or individual plates) with the watercress or lettuce.
  8. Pile the chicken with the dressing on top and then, if you're using mango pieces, tuck them in all over the salad.
  9. Combine the cashew nuts and apricots and sprinkle over the salad for a crowning glory.
  10. Serve at once with crusty white bread and butter.
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