To celebrate the book launch for A Lady in Disguise, I am going to eat a meal I truly love – Coronation Chicken Salad. Per that fine bastion of collective intelligence, Wikipedia, “Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce, and dressing that would later become known as coronation chicken.
“Coronation chicken may have been inspired by Jubilee chicken, a dish prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. Additionally, for the Queen’s Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee chicken.”
Try this delightful recipe that’s a twist on a classic U.K. dish – and you can substitute rotisserie chicken meat to make it even easier! Let me know what you think!