Coronation Chicken Salad Sandwiches

Coronation Chicken Salad Sandwiches

Originally created for Queen Elizabeth II’s coronation in 1953, Coronation Chicken Salad is still popular today.

Coronation Chicken Salad Sandwiches
Yield: 24
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Ingredients
  1. 1 tablespoon salted butter
  2. 1 cup chopped yellow onion
  3. 6 tablespoons Major Grey’s chutney*
  4. ¼ cup tomato puree
  5. ¼ cup water
  6. 2 tablespoons red wine vinegar
  7. 2 tablespoons curry powder
  8. 1 tablespoon fresh lemon juice
  9. ½ teaspoon salt
  10. ¼ teaspoon ground black pepper
  11. 1 bay leaf
  12. ½ cup mayonnaise
  13. 3 cups finely chopped roast chicken
  14. ½ cup chopped toasted slivered almonds
  15. 3 tablespoons finely chopped dried apricots
  16. 2 tablespoons finely chopped green onion (green tops only)
  17. 2 tablespoons finely chopped parsley
  18. 2 tablespoons dried currants
  19. 12 slices potato bread
Instructions
  1. In a large sauté pan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until onion is tender and translucent, 5 to 7 minutes. Add chutney, tomato puree, water, vinegar, curry powder, lemon juice, salt, pepper, and bay leaf, stirring to combine. Bring to a simmer. Simmer, stirring occasionally, until sauce is thick (like ketchup), 8 to 10 minutes. Pour sauce into a large bowl, and let cool completely.
  2. Remove bay leaf from sauce, and discard. Add mayonnaise to cooled sauce, stirring to combine. Add chicken, almonds, apricots, green onion, parsley, and currants, stirring to blend.
  3. Spread a thick layer of chicken salad onto a bread slice. Top with another bread slice. Repeat with remaining chicken salad and bread slices.
  4. Using a serrated bread knife, trim crusts from sandwiches, creating squares. (Discard crusts.) Cut sandwiches diagonally into quarters, creating 4 triangles.
Notes
  1. *Several companies make Major Grey’s chutney, a relish made with mangos, raisins, onions, vinegar, and spices. Look for jars of this condiment in the pickle section or the British foods section of most grocery stores.
  2. • Chicken salad can be made a day in advance. Sandwiches can be made earlier in the day, covered with damp paper towels, placed in an airtight container, and refrigerated until serving time.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime March/April 2016

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