Coronation chicken-style salad
Serves: 8, as part of a spread
Prep time: 55 minsTotal time: 
Recipe photograph by Maja Smend
Coronation chicken-style salad
A contemporary version of coronation chicken. Here, a whole spiced bird is roasted then shredded and tossed with cooked, crispy smoked bacon, cherry tomatoes and crunchy croutons
Serves: 8, as part of a spread
Prep time: 55 minsTotal time: 
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Nutritional information (per serving)
Calories
268Kcal
Fat
13gr
Saturates
3gr
Carbs
14gr
Sugars
5gr
Fibre
3gr
Protein
22gr
Salt
0.8gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 3 tbsp olive oil
- 1 heaped tbsp garam masala
- 1 tsp ground turmeric
- ½ tsp hot chilli powder
- 1 small whole chicken (1.25-1.5kg)
- 6 rashers smoked streaky bacon
- 1 x half ciabatta, cut into 2cm cubes
- 300g cherry tomatoes, halved
- 150g fine green beans, trimmed
- 4 Little Gem lettuces, each cut into 8 wedges
- 25g coriander, roughly chopped
For the dressing
- ¼ cucumber, grated
- 3 tbsp finely chopped mint
- juice ½ lemon
- 1 tbsp extra virgin olive oil
- 200g natural yogurt
Step by step
Get ahead
Assemble up to 2 hours ahead and cover. Dollop over the raita dressing to serve.
- Preheat the oven to 180°C, fan 160°C, gas 4. Mix the olive oil with all the spices, a good pinch of salt and freshly ground pepper. Brush the spice mix all over the chicken, place in a roasting tin and roast for 1 hour until golden and cooked through (check the juices run clear). Set aside until cool enough to handle.
- Meanwhile, cook the bacon rashers under a hot grill until golden and crispy. Set aside.
- Toss the ciabatta cubes in the bacon fat that’s left in the grill tray, then place in the oven with the chicken to cook for just 10 minutes until toasted and golden brown. Remove from the oven and toss with the halved cherry tomatoes.
- Bring a medium saucepan of water to the boil and cook the green beans for 4-5 minutes until tender. Drain well and refresh under cold running water to cool.
- Pull the still-warm chicken meat off the carcass, tear into chunky pieces and toss with any juices left in the roasting tin. Roughly chop the crispy bacon.
- To assemble the salad, arrange the Little Gem lettuce wedges on a large serving platter. Top with the chicken and then scatter over the bacon pieces, croutons and tomatoes, the green beans and the chopped coriander. Season to taste.
- Mix together all the dressing ingredients and serve half of it drizzled over the top of the salad. Spoon the remainder into a small bowl, for people to add extra when serving.
