Coronation chicken sandwiches
The British lunch classic: chicken in a creamy, gently curried dressing with sweet raisins and a squeeze of lemon, piled into soft sandwiches.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.35 a serving
- 530 calories
- Good the next day
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 4 servings.
- 3 cups rotisserie chicken, shredded
- ⅓ cup mayonnaise
- ⅓ cup plain Greek yogurt
- 2 tsp curry powder
- 1 tbsp honey
- ½ lemon, juiced
- ¼ cup raisins
- 2 green onions, thinly sliced
- 8 slices whole wheat bread
- 1 cup green leaf lettuce, about 4 leaves (optional)
- 2 tbsp almonds, chopped (optional)
From your pantry
- ¼ tsp salt
Each serving has about 530 calories, 36 g protein, 39 g carbs and 26 g fat, and costs about $2.35 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No honey? Maple syrup works.
- No lemons? Limes work.
- No raisins? Dried cranberries work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Pull the meat off the chicken, throwing away the skin and bones, and it into bite-size pieces until you have 3 cups.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
In a big bowl, the mayonnaise, yogurt, curry powder, honey, lemon juice and salt until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the chicken, raisins and green onions and until every piece is coated in the sauce.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Taste and add more lemon or of salt. Leave it 15 minutes if you can, so the curry flavor mellows.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: Curry powder tastes a little raw straight away and softens as it sits in the creamy sauce.Spoon onto 4 slices of bread, add lettuce and a sprinkle of almonds, and close with the other slices.
Dolly’s tip: It keeps 4 days in the fridge. For lunches, pack it in a container with an ice pack and fill the bread at lunch.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
