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Main Dish Salads

Coronation Chicken

The last Coronation of a British Monarch took place sixty-nine years ago today. Elizabeth II, though, had been Queen since the death of her father, George VI on February 6, 1952.

Many of us are now familiar with the story thanks to The Crown on NETFLIX.

Constance Spry and Rosemary Hume created this dish for the Coronation Banquet and it can still be found all over Great Britain.

With the exception of the Greek yogurt, this is the original recipe. I have suggested swapping the whipped cream for something else as Greek yogurt or sour cream will hold better; whipped cream has a tendency to weep a bit and deflate.

Ingredients
1 tablespoon extra-virgin olive oil 1 shallot (or 2 tablespoon white onion), finely chopped 1 bay leaf 2 teaspoon mild curry powder 1 teaspoon tomato paste 1/4 cups red wine 1/4 cups water 1 tablespoon fresh lemon juice	1/4 teaspoon brown sugar 1.12 cups mayonnaise 1 cup Greek yogurt (or sour cream or creme fraiche or unsweetened whipped cream) 1 tablespoon dried apricots, finely chopped 1 rib celery, finely chopped 6 cups skinless chicken breasts, cooked and shredded or cut into chunks salt & pepper to taste 3 tablespoon toasted almond flakes, (optional)

Heat the extra-virgin olive oil in a large frying pan over medium-low heat.

Add the onion, bay leaf and curry powder and gently cook for 2 minutes.

Add the tomato paste, red wine and water and bring to a gentle boil.

Add the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.

Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.

In a large bowl mix together the prepared sauce with the mayonnaise, Greek yogurt and finely chopped apricots.

Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.

Serve the coronation chicken with a salad, rice, on crackers or as a filling for sandwiches.

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Asian Citrus Chicken Salad

Pair this salad with crispy sesame breadsticks, sesame crackers or top with sesame croutons.

Ingredients
1/3 c. honey 2 Tbsp low sodium soy sauce, divided 1.3 c. raspberry vinegar 2 tsp. peeled, grated fresh ginger 1 Tbsp. orange zest 1/3 c. fresh orange juice	Cooking spray or neutral oil 4 (4 ounce) boneless, skinless chicken breast halves 4 tsp. low sodium soy sauce 8 c. mixed salad greens (4 c. spring mix and 4 c. romaine mix) 3 oranges, peeled and sliced 1 red bell pepper, seeded, cut into thin strips

Add first six ingredients to a medium bowl, wisk well and set aside.

Coat a large non-stick skillet with cooking spray (or brush with a thin layer of neutral oil) and place over medium heat. Add chicken and spoon two tablespoons of the dressing mixture over the chicken. Cook five minutes, turn and add two more tablespoons of the dressing mixture on the second side. Cook until done (165 degrees F). Remove to a platter and cool slightly.

Remove skillet from heat and stir in 4 teaspoons soy sauce into the drippings in the skillet, set aside.

Slice chicken breasts thinly, set aside.

Divide salad greens among 4 plates, Divide orange slices and pepper strips on top of greens. Combine pan drippings with dressing to taste and drizzle 3 tablespoons over each plate of greens. Top each plate with one chicken breast and drizzle with one more table spoon of the dressing.

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