Coronation Turkey Salad Recipe

Coronation Turkey Salad Recipe
Looking for something new and exciting to use up that leftover holiday turkey? Coronation Turkey Salad is a delicious dish that was inspired by the dish first served at the coronation of Queen Elizabeth II in England. Leftover turkey is substituted for chicken in this salad, and the flavors are similar to those in the original dish which consisted of cold chicken in a mild curried mayonnaise sauce with apricot puree (mango chutney is widely used now instead), lemon juice, and sautéed onions. The Indian influence is evident, but not excessive. Served with plain yogurt on the side, and freshly baked naan bread (or a good version from the bakery), the salad makes a great luncheon dish that is totally different from any of the traditional items served during the holidays. If you have time, you can throw the ingredients for Homemade Naan in the automatic bread machine; shaping and baking or grilling the naan is quick and easy.
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Coronation Chicken was developed by Constance Spry and Rosemary Hume, the founders of the Cordon Bleu Cookery School in London. The dish was first served at the Coronation of Queen Elizabeth II in 1953, and since then has been considered a classic dish. Of course, well-meaning cooks have changed the classic recipe over the years, and the familiar flavors have turned up in dozens of dishes. Deli fillers, salads, and ready-to-heat casseroles with reference to Coronation Chicken can be found in every British grocery store in the country.

8 Servings

Rice:
1 1/2 cups basmati rice
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon butter
3 cups water

Onion:
1 tablespoon vegetable oil
2 onions, quartered and sliced
2 tablespoons mild curry powder, or a mix of mild and hot
1/4 teaspoon turmeric
1/4 teaspoon salt

2 tablespoons salted cashews, coarsely chopped
2 mangoes, cubed
2 cups cooked turkey breast, shredded or cut into chunks (or use chicken breast)

Dressing:
1/3 cup mango chutney
1 tablespoon fresh ginger, finely grated
1 tablespoon vegetable oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon mild curry paste
  1. Place the rice ingredients in the rice cooker and cook until tender. If a rice cooker isn't available, it can be cooked on the stovetop according to package directions.
  2. Spread the rice on a shallow baking sheet to cool.
  3. OnionsHeat the vegetable oil in a large skillet; remove about 2 tablespoons of the onion and set aside.
  4. Add the remaining onion to the skillet, sprinkle with the curry powder, turmeric, and salt, and sauté over medium heat, stirring often, until the onions are softened and lightly browned.
  5. Dressing: Whizz the chutney, vegetable oil, ginger, lemon juice, and curry paste in the blender or MagicBullet.
  6. Assembly: Mix the cooled rice, onions, cashews, mango chunks, and turkey in a large bowl; toss with the dressing. Serve at room temperature.

Amount Per Serving
Calories 334 Calories from Fat 62
Percent Total Calories From: Fat 18% Protein 18% Carb. 64%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 33 mg
Sodium 416 mg
Total Carbohydrate 53 g
Dietary Fiber 1 g
Sugars 0 g
Protein 15 g

Vitamin A 42% Vitamin C 38% Calcium 0% Iron 18%


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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.