https://www.alisoneroman.com/recipes/spicy-chicken-salad so good i could eat it every day
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also i use rotisserie chicken from the store when i make it because im lazy and would rather dk the minimum amount of work possible
5d ago
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Jan 9, 2024
iβm not really one to prepare recipes but i saw a video of this recipe and omg i couldnβt contain myself to prepare it. itβs so good i have made it twice and have not taken a picture of itπ
Nov 25, 2024
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Hello underground social network mostly composed of people much cooler than me - I'm about to use you as my personal cooking blog.
This past October, my wife and I traveled out of the US for the first time, visiting Paris and London. I expected to love French food and fight through British food. While French food was expectedly good, I ended up adoring the British foods we ate. On our last day in London, we got afternoon tea at The Wolseley, and one of my favorite sandwiches served was coronation chicken.
Coronation chicken is a chicken salad spiked with curry powder, chutney, fresh herbs, and dried fruit, and was created for Queen Elizabeth's coronation in the 1950s. The British monarchy ain't where it's at, but this chicken salad absolutely slaps.
This particular recipe is adapted from NYT Cooking and I made it last night. I used about a 4.25 lb Bell and Evans whole chicken that we were lucky to get as a cheap manager's special at Stop and Shop. However, you could easily use the same amount of bone-in chicken pieces or about 2.75lbs of boneless chicken.
If you wanted to make this vegan, I think you could probably use the same volume of roughly smashed chickpeas (about 4 cups), and maybe coconut cream as an alternative to the mayo. That would play really nicely with the curry powder. I also think this would respond well to some finely minced seeded jalapeno and/or a dash of dijon mustard.
CORONATION CHICKEN SALAD
For the chicken, if poaching:
4 - 4.25 lbs whole chicken
1 tbsp table salt
1 tsp whole black peppercorns
1 bay leaf
1 onion, halved, but unpeeled
1 cinnamon stick (or a shake of ground cinnamon)
(or use a 3 - 3.25lb rotisserie chicken, boned and shredded)
For the dressing:
1/2 cup mayonnaise, plus more as needed
1/2 cup sour cream or plain Greek yogurt
3 tbsp Major Grey's chutney (or plain mango chutney)
1 tbsp curry powder
1/3 cup golden raisins
Juice of 1 lemon, plus more as needed
1/2 cup roasted salted almonds, finely chopped
1/4 cup minced cilantro (leaves and tender stems)
Kosher salt and freshly ground black pepper, to taste
1. If cooking a whole chicken: In large pot, combine chicken, salt, peppercorns, bay leaf, onion halves, and cinnamon. Add enough water to cover by 1 inch. Cover and simmer over medium heat. Let simmer until cooked through, at least 45 minutes but up to 1 hour. Allow chicken to cool in broth, off the heat.
2. Transfer cooled chicken to large bowl and allow liquid to drain off the chicken. Refrigerate until completely cold. Once cold, discard chicken skin and pull meat off bones, shredding the chicken as you go.
3. In large bowl, mix mayonnaise, sour cream or yogurt, chutney, curry powder, raisins or apricots, and lemon juice. Fold in chicken, almonds, and cilantro. Taste for seasoning and and sauciness. If mixture seems dry, add more mayonnaise and/or lemon juice. Allow mixture to rest in fridge for at least 30 minutes or overnight before serving.
4. Serve cold. Salad will stay good for up to 3 days in the fridge.
Jan 24, 2024
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bread with seeds and nuts in it. i know its good for you but its gross and i hate it
3d ago