DEAR SOS: I had a wonderful chicken salad at a buffet catered by Susan Simon in New York City. It is called “coronation chicken” because it was served at Queen Elizabeth’s coronation luncheon. Could you persuade Simon to share the recipe?
DEAR BROOKE: According to caterer and cookbook author Susan Simon, the salad is an adaptation of the dish created for the luncheon after Queen Elizabeth’s coronation in 1952. Simon was not at the coronation but was taken with the dish after tasting it years later and immediately duplicated it for her takeout and catering menus.
CORONATION CHICKEN SALAD
1/4 cup oil
1 onion, thinly sliced
1/2 cup mango chutney
2 rounded tablespoons tomato paste
1 tablespoon curry powder
1 teaspoon salt
8 boneless, skinless chicken breasts cut into 1-inch chunks
1 cup mayonnaise
1 tablespoon lemon juice
Cilantro leaves, optional
Crystallized ginger cut in thin sticks, optional
Heat oil in medium skillet over medium-low heat. Add onion and cook until wilted, about 5 minutes. Add chutney, tomato paste, curry powder and salt and cook, stirring occasionally, 7 minutes. Remove from heat and let cool.
Place chicken breast chunks in medium skillet with water to cover. Bring to boil, reduce heat and simmer until chicken is opaque and juices run clear when pricked with fork, about 5 minutes. Remove chicken from skillet and let cool.
Puree chutney mixture in food processor until smooth. Add mayonnaise and lemon juice and process until incorporated. Add to chicken and toss to coat well. Garnish with cilantro leaves and ginger sticks if desired.
6 servings. Each serving without cilantro or ginger:
435 calories; 1043 mg sodium; 76 mg cholesterol; 24 grams fat; 29 grams carbohydrates; 27 grams protein; 0.13 gram fiber.