Coronation Chicken Salad

Perhaps one of the most famous contemporary royal dishes, Coronation Chicken was created in 1953 for the coronation of Elizabeth II. The recipe was widely publicised in the lead up to the event so it could be enjoyed at street parties across the country. Our Italian take on this classic dish includes fresh fruit and a yogurt and balsamic dressing for a delicious salad that’s full of flavour.

Categories: Meat, Sides & Salads

Serves: 8-10 as part of a buffet Preparation time: 30 minutes Cooking time: 1 hour 30 minutes



  • 1 medium whole chicken, about 1.3-1.5kg
  • 2 tbsp Filippo Berio Mild & Light Olive Oil
  • 1 tbsp mild or medium curry powder
  • Salt and freshly ground black pepper
  • 1 lemon, halved
  • 250ml water
  • 300g 0% fat Greek yogurt
  • 2 tsp mild or medium curry powder
  • ½ tsp turmeric
  • 2 tbsp Filippo Berio Gran Cru Balsamic Vinegar
  • 100g pomegranate seeds
  • 150g grapes, halved
  • 3 tbsp freshly chopped mint, plus a few leaves for garnish
  • 25g toasted flaked almonds

For the mayonnaise

  • 2 egg yolks
  • 1 tbsp lemon juice
  • 200ml Filippo Berio Mild & Light Olive Oil
  • Salt


  1. Preheat the oven to 160°C, Gas Mark 3. Sit the chicken in a large roasting tin. Mix together the Filippo Berio Mild & Light Olive Oil and curry powder, then brush all over the chicken, making sure all of it is used. Season well. Stuff the cavity with the lemon halves. Pour the water into the bottom of the tin, cover with foil and seal around the edges. Cook in the oven for 1 hour.
  2. Remove the foil and increase oven to 220°C, Gas Mark 7. Cook for a further 30 minutes or until the chicken is cooked through. Remove from the oven and leave until cool enough to handle. Strip the chicken meat from the carcass, cut into chunky pieces and set aside.
  3. Meanwhile make the mayonnaise. Place the egg yolks, lemon juice, salt and Filippo Berio Mild & Light Olive Oil in a small jug.
  4. Place the stick blender on the bottom of the jug and blitz all the ingredients on the bottom before slowly bringing the blender to the top until it completely emulsifies. Alternatively place the egg yolks and lemon juice in a small food processor and blitz together, then with the motor running gradually add the Filippo Berio Mild & Light Olive Oil until you have a thick mayonnaise.
  5. Mix the mayonnaise with the yogurt, spices, Filippo Berio Gran Cru Balsamic Vinegar and mint. Stir in the chicken, most of the mango, grapes and pomegranate seeds, reserving some for decoration.
  6. Pile the chicken onto a large serving plate, scatter over the remaining mango, grapes and pomegranate seeds, then sprinkle over the almonds and reserved mint leaves.

Cook with:

Gran Cru Premium Balsamic Vinegar

Filippo Berio Gran Cru Balsamic Vinegar.  Made in the heart of Modena, the home of real artisan balsamic vinegar, this is the perfect luxury dressing for any special meal. Expertly crafted using a traditional Modena recipe, Filippo Berio’s  Gran Cru Balsamic Vinegar contains concentrated grape-must obtained exclusively from the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes varieties. A measure of vinegar aged for a minimum 10 years has also been added to the grape-must to make this exclusive Balsamic Vinegar blend, which is certified by the IGP European Designation.

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