Platinum Jubilee Coronation Salad


Prep time: 
20 minutes
Cooking time: 
45 minutes


This refreshing salad is a Jubilee update on the original coronation chicken salad, invented for the Queen’s coronation in 1953.


  • 8 skinless, bone-in chicken thighs
  • 2 tbsp madras/curry powder
  • 1 tsp salt
  • 2 tbsp sunflower oil

For the dressing

  • 50g mayonnaise
  • 100g thick greek yogurt
  • Small bunch mint, roughly chopped
  • 4 tbsp mango chutney
  • 4 spring onions, finely chopped
  • Grated zest of 1 lemon

For the salad

  • 250g beetroot, peeled
  • 1 tbsp olive oil
  • Juice from ½ lemon
  • 1 tbsp honey
  • 1 head of lettuce or radicchio or whatever leafy salad greens you like
  • 4 peaches, sliced into rounds or chunks
  • 1 cucumber, cut into ribbons with a peeler
  • 80g pea shoots or other tender green leaves
  • Small bunch coriander, leaves picked
  • 2 ready to eat poppadoms, broken up


  1. Heat the oven to 200°C fan/gas 7. Rub the meat with the curry powder, salt and sunflower oil, then roast for 30-35 minutes until cooked through (the juices should run clear when the meat is pierced with a skewer in the thickest part of the thigh). If possible, turn the oven to grill for a final 10 minutes to crisp any skin and char the meat slightly
  2. Meanwhile mix the dressing ingredients and season well with salt and pepper to taste.
  3. Slice the beetroot into 5mm slices (a mandoline is useful for this, if you have one). In a bowl, toss the beet slices with the olive oil, lemon juice and honey, then leave to marinate while the meat finishes cooking.
  4. To finish the salad, spread the lettuce leaves over a platter. Drizzle with half the dressing and top with the peaches, cucumber and pea shoots.
  5. Cut the warm chicken thighs into pieces with a strong knife, then arrange over the salad. Sprinkle over the coriander and poppadum pieces, then serve with the remaining dressing.
Photo Credit: Jonny Hughes @jonny2love
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