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Coronation Chicken Salad
Our version of the classic Coronation Chicken Salad mixed cooked chicken with dried fruit, nuts, spices and our own Caribbean Curry Scotch Bonnet Pepper Sauce to create an exotic blend of complex textures and flavors. Feel free to substitute your favorite fruits and nuts, or add more Caribbean Curry for more heat, to personalize the dish -- either way it's delicious!
Ingredients:
1 lb. leftover rotisserie chicken meat, shredded or cubed into 1-inch pieces (can also use canned chicken or cooked chicken breast if preferred)
1/2 large onion, diced
1 teaspoon vegetable oil
2 teaspoons tomato paste
1/2 teaspoon curry powder
1/2 cup chopped almonds, walnuts or pecans (or a mixture of the two or three)
3/4 cup mayonnaise
1/3 cups raisins (or dried cherries or craisins)
1-4 tablespoons Caribbean Curry Scotch Bonnet Pepper Sauce (depending on desired heat level)
salt and pepper to taste
Instructions:
Heat a large saute pan over medium heat. Add oil and onions and cook onions, stirring frequently, until onions have softened and become slightly caramelized, about 5-7 minutes.
Add tomato paste and curry powder. Stir to combine and cook another 2 minutes until well-combined.
Turn off heat and transfer mixture to large mixing bowl. To bowl add chicken, mayonnaise, nuts, raisins and 1 tablespoon of Caribbean Curry Scotch Bonnet Pepper Sauce.
Stir well, ensuring all ingredients are evenly distributed, and taste for salt and heat. Adjust as needed. If more heat is desired, add more Caribbean Curry Scotch Bonnet Pepper Sauce, one tablespoon at a time, until desired heat level has been reached. (Two tablespoons of sauce should produce a medium spice level.)
Cover bowl with plastic wrap and place in the fridge for 1 hour, or up to 4 hours, to allow flavors to meld.
To serve as a first course, spread some lettuce on a plate and mound about 1 cup of salad atop the lettuce.
For a sandwich, spread mixture on a slice of bread, top with a leaf of lettuce, top with another slice of bread and serve. Great as an appetizer or main course.
Ingredients:
1 lb. leftover rotisserie chicken meat, shredded or cubed into 1-inch pieces (can also use canned chicken or cooked chicken breast if preferred)
1/2 large onion, diced
1 teaspoon vegetable oil
2 teaspoons tomato paste
1/2 teaspoon curry powder
1/2 cup chopped almonds, walnuts or pecans (or a mixture of the two or three)
3/4 cup mayonnaise
1/3 cups raisins (or dried cherries or craisins)
1-4 tablespoons Caribbean Curry Scotch Bonnet Pepper Sauce (depending on desired heat level)
salt and pepper to taste
Instructions:
Heat a large saute pan over medium heat. Add oil and onions and cook onions, stirring frequently, until onions have softened and become slightly caramelized, about 5-7 minutes.
Add tomato paste and curry powder. Stir to combine and cook another 2 minutes until well-combined.
Turn off heat and transfer mixture to large mixing bowl. To bowl add chicken, mayonnaise, nuts, raisins and 1 tablespoon of Caribbean Curry Scotch Bonnet Pepper Sauce.
Stir well, ensuring all ingredients are evenly distributed, and taste for salt and heat. Adjust as needed. If more heat is desired, add more Caribbean Curry Scotch Bonnet Pepper Sauce, one tablespoon at a time, until desired heat level has been reached. (Two tablespoons of sauce should produce a medium spice level.)
Cover bowl with plastic wrap and place in the fridge for 1 hour, or up to 4 hours, to allow flavors to meld.
To serve as a first course, spread some lettuce on a plate and mound about 1 cup of salad atop the lettuce.
For a sandwich, spread mixture on a slice of bread, top with a leaf of lettuce, top with another slice of bread and serve. Great as an appetizer or main course.