Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
This is my mom's version of coronation chicken salad - and hey, if it's good enough for the Queen, it's good enough for me!
  • Enough cooked rice for 2 people (in South Africa this would be Tastic parboiled, long-grain American rice, but last night I used brown rice)
  • 2 boneless, skinless chicken breasts cut into bite-sized chunks
  • half a medium onion, finely chopped
  • half a green pepper, finely chopped
  • half a red/yellow pepper, finely chopped
  • 1-2 sticks of celery, thinly sliced
  • 1 tin peach slices, chopped (about 400g)
  • About 4 Tbsp mayonnaise (I swear by Hellmanns)
  • about 4 Tbsp milk
  • 2 tsp mild curry powder, like korma
  • 1 tsp hot curry powder, like madras
  • ½ tsp turmeric
  • 2 Tbsp Mrs Balls chutney - optional
  1. Ideally, you will have leftover roast chicken in the fridge for this, but since I didn't have that luxury, I chopped up the chicken breasts and stir-fried them in a little olive oil while the rice was boiling.
  2. Once the chicken has cooked and the rice had boiled, drain the rice and set both aside to cool.
  3. Chop all the vegetables, drain and chop the peaches, and mix the whole lot together with the rice and chicken in a salad bowl.
  4. To make the sauce, I simply juggle the ingredients until I have the taste and consistency I require, but the above should give you a guide. As I didn't have any Mrs Ball's chutney, I used about 2 tablespoons of the syrup from the peaches to give the dressing a slightly sweet taste and it worked a treat.
  5. Mix the dressing into the bowl of salad and serve on a bed of lettuce. It makes a delicious and refreshing, yet fairly substantial meal for a hot summer's night.
Recipe by Cooksister | Food, Travel, Photography at