A coronation chicken sandwich is a British classic, featuring cooked chicken in a spiced creamy dressing laced with curry powder and apricot jam. Layered with fresh lettuce, sliced cucumbers, and micro greens, this chicken salad sandwich is delicious for lunch or afternoon tea.
- Prep Time:
15 mins - Cook Time:
10 mins - Total Time:
25 mins *
*Plus cooling time.

If you know me, you know I live for a good afternoon tea. (Give me all the scones and lemon curd, sweet treats, and finger sandwiches!) I have my favorite items to serve when I host a tea (like these truffled egg salad sandwiches) but I’m always on the look out for more possibilities. So, I was beyond excited when I got this recipe for a coronation chicken tea sandwich after taking a cooking class at Central Market to learn about the traditions and history of afternoon tea.
Not your typical (American) chicken salad
Curry powder and apricot jam aren’t ingredients you often see in chicken salad. At least, not in most American versions where you are more likely to find celery or grapes. However, coronation chicken was created for the coronation lunch for Queen Elizabeth II in 1953 and reflects a strong Indian influence on the cuisine.
This version does require some cooking to make the flavor base for the dressing so you will need more prep time than most chicken salad recipes. However, it’s so worth the additional effort for that extra punch of flavor in the final dish.
Coronation Chicken Sandwich
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 mintes (plus cooling time)
- Yield: 5 servings
- Category: Sandwich
- Method: Mixing
- Cuisine: British
Description
A coronation chicken sandwich is a British classic, featuring cooked chicken in a spiced creamy dressing laced with curry powder and apricot jam. Layered with fresh lettuce, sliced cucumbers, and micro greens, this chicken salad sandwich is delicious for lunch or afternoon tea.
Ingredients
For the dressing
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onions
- 2 tablespoons curry powder
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 bay leaf
- 2 tablespoons lemon juice
- 1 tablespoon apricot jam
For the chicken salad sandwich
- 1 1/4 cups mayonnaise
- 4–5 cups cubed or shredded cooked chicken (rotisserie chicken works great)
- Salt and pepper to taste
- 10 slices bread of choice (I recommend a soft sandwich bread)
- Optional extras – lettuce, sliced cucumber, micro greens
Instructions
For the dressing
- Cook onions. In a small saucepan, melt butter over medium heat. Add onions and cook until onions are soft and translucent, about 5 minutes.
- Simmer. Stir in curry powder, tomato paste, wine, bay leaf and lemon juice. Bring to a simmer and cook until mixture thickens, 8-10 minutes, stirring occasionally.
- Add jam. Stir in jam then remove from heat. Discard bay leaf and let cool completely.
For the chicken salad sandwich
- Add mayo and chicken. Transfer dressing to a large bowl. Add mayonnaise and stir to combine. Add chicken and gently stir until chicken is evenly coated. Season to taste with salt and pepper.
- Make sandwiches. Spread an even layer of chicken salad on 5 slices of bread. Top with lettuce, sliced cucumber, and micro greens as desired. Top sandwiches with second slice of bread and serve.
Notes
- Recipe adapted from Central Market Cooking School.
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