Coronation (Chicken)
'Coronation chicken' is a cold, creamy curried chicken salad created in Britain to mark the 1953 coronation of Queen Elizabeth II, devised by cookery writer Constance Spry. It combines cooked chicken with a curry-spiced mayonnaise, often lightened with yogurt, plus lemon juice and usually a touch of apricot jam or chutney for sweetness, with toasted almonds or sultanas for texture.
It remains a British classic, especially for sandwiches, salads, and buffet spreads, with variations swapping in different fruits, nuts, or herbs, or substituting chickpeas or tofu for a vegetarian version.