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
Units
Scale
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.
