I found this delightful twist on the classic chicken salad sandwich quite a few years ago when I needed some British recipes to make a "high tea" for my students. It's been my favorite ever since.
It calls for something called Major Grey's Mango Chutney. I never was able to find such a thing in the store, until not long ago I was in a local bargain market and just happened to spot a lone jar of it. It appears to be maybe Indian? Which makes sense, because there is also curry spice in this recipe. So look in the Indian section of the grocery store and maybe you'll find it. Or you can totally make it without and substitute it for more of the apricot jam. But it does add to the full flavor of this sandwich!
Ingredients:
2 cups cooked chicken- cubed or shredded
1/2 cup mayonnaise
2 1/2 tsp. curry powder
1/2 tsp. dry mustard powder
2 tbsp. Major Grey Chutney
3 tbsp. apricot jam
1 tbsp. lemon juice
salt and pepper to taste
1/2 cup quartered grapes
1/2 cup chopped toasted almonds
(optional) 1/4 finely chopped red onion or shallot
Directions
Mix all ingredients, except the almonds--add those per sandwich so they don't get soggy. Serve between slices of toast with alfalfa sprouts, microgreens, or spring mix. My favorite bread to use is Porridge Bread, but other good options are crescents or dilly buns. Make it yours!
Here's the link to the blog I originally found this recipe on. It has some interesting info about why it's called "Queen Elizabeth Chicken Salad."https://whatagirleats.com/coronation-chicken-salad/
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