Coronation Chicken Sandwich

First created as a buffet salad for the queen’s coronation in 1953, Coronation chicken actually makes an amazing sandwich filling. Here is our take on this classic, with a few secret ingredients to really give it the edge. A seriously moreish filling, which is guaranteed to become a regular in your lunchbox!

Easy to make and keep in the fridge with either fresh chicken, or leftovers from that Sunday roast.

Serves 2

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Used in this recipe

Free Range Chicken Breasts, Skin Off (450g)

£11.35 £2.84/100gAdd to box

Free Range Chicken Breasts, Skin On (450g)

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Ingredients

1 x Dorset Meat Company chicken breast (approx 140g), or leftover roast chicken
3tbsp sultanas or raisins
2 tbsp mild or medium curry powder (depending on taste)
1 tbsp mango chutney
6tbsp mayonnaise
Juice of 1 lemon
A good handful of fresh chopped coriander
A pinch of salt and pepper to taste

Method

If using fresh chicken, slice the breast into 3 lengthways. Keep the pieces together, and rotate, then slice thinly across to give plenty of thin pieces of chicken.
Fry the chicken in hot oil until nice and brown, breaking up the pieces even smaller with a spatula. Set aside. If using leftover chicken, cut up into similar size pieces.
Mix the curry powder, chutney and mayonnaise into a paste in a bowl. Add the lemon juice to loosen, then add the raisins. Stir in the chicken, and coriander. Depending on how much chicken you have used, adjust to taste by adding more mayonnaise so you have a lovely sandwich filling texture.
The filling can be used immediately though improves after a few hours in the fridge as the sultanas become plump with the lovely sauce. Serve with salad greens of your choice.

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