Divas on a Dime: Regal Recipe
By Patti Diamond
The Regal Recipe to Carry You from Christmas to the New Year
After the whirlwind of Christmas cooking, I like to glide into the last week of the year with recipes that practically make themselves. This is the stretch when time feels wobbly, leftovers rule the fridge and we're all leaning toward lighter meals that don't require much effort. Let me introduce you to an old classic: Coronation Chicken Salad, the make-ahead marvel we all need right now.
The salad that turns leftovers into something fit for a queen. PHOTO CREDIT: www.JasonCoblentz.com
If you've ever enjoyed English tea sandwiches, you've likely met this jewel of a recipe. Created in 1953 for Queen Elizabeth II's coronation luncheon, it has been gracing tea tables and ladies' luncheons ever since. Think of it as chicken salad that went to finishing school but still knows how to have fun.
This is an ideal "between holidays" dish. It can be made ahead, improves overnight and waits patiently in the fridge until hunger strikes.
The magic comes from a creamy dressing kissed with curry, a bit of fruit for sweetness, a squeeze of lemon for brightness and toasted almonds for crunch. It's comforting yet fresh, transforming humble chicken into something fit for a celebration.
Below is the classic version, made from scratch. But here's a secret: This recipe is wonderfully forgiving. Leftover roast chicken works beautifully, and a rotisserie chicken is a perfectly acceptable shortcut.
A note on mango chutney: Many traditional recipes call for Major Grey's mango chutney. It does add subtle depth, but not enough to justify buying a whole jar for just a few tablespoons, unless you plan to make this often or already enjoy chutney.
CORONATION CHICKEN SALAD
Yield: 8 servings
Total Time: 50 minutes
1 1/4 pounds (4 cups) cooked chicken, diced (all breasts or a mix)
1/2 cup sliced almonds, toasted
3/4 cup mayonnaise, plus more as needed
1/2 cup sour cream or plain unsweetened Greek yogurt
1 tablespoon curry powder, plus more to taste
1/4 teaspoon ground ginger
1 1/2 tablespoons lemon juice
1/2 teaspoon granulated sugar
3/4 cup diced celery
1/2 cup finely sliced shallots, green onions or scallions (I used a mix)
1 teaspoon fine sea salt, to taste
1/2 teaspoon black pepper, to taste
1/2 cup diced dried apricots and/or dried mango (I used half of each)
1/4 cup golden raisins
Optional - 2 tablespoons mango chutney
Shred or cut the chicken into small, evenly sized pieces (about 1/2-inch). Toast the almonds. Set aside.
In a large bowl, whisk together the mayonnaise, sour cream or yogurt, curry powder, ginger, lemon juice and sugar. Add celery, onions, salt and pepper. Stir to combine. Fold in the chicken, almonds and dried fruit. Add a little more mayo if it looks dry. Season and adjust flavors to your liking: with additional salt and pepper, more curry for warmth, more lemon for zing.
Allow the salad to rest in the fridge at least 30 minutes before serving. The flavors bloom over time, and it keeps beautifully for up to four days.
Serving Ideas:
Spoon onto crackers for an instant snack.
Serve over mixed greens for a lighter lunch.
Serve with basmati rice.
Make tea sandwiches or mini croissants for a New Year's brunch board.
Roll into lettuce cups to balance out a month of cookies.
As we wrap up one year and step (thankfully) into the next, here's a recipe that makes it all feel easier. A little sweet, a little savory and a whole lot of comfort. And that, my friends, feels like the right way to start 2026. Happy New Year from Divas On A Dime!
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
(c) 2025 King Features Synd., Inc.