A Warm, Bright Twist: Coronation Chicken Salad with Baby Naan
Imagine the air filling with the warm, floral notes of curry powder, a sweet kiss of mango chutney, and the toasty scent of warmed baby naan pulled from the oven. Each bite marries tender shreds of chicken coated in a velvety, slightly tangy sauce with crisp cucumbers and peppery mixed greens — a harmony of creamy, crunchy, sweet, and savory textures. This Coronation Chicken Salad with Baby Naan feels both celebratory and comforting: the kind of dish that brings a smile to a weekday lunch and makes a center-stage appearance at weekend gatherings.
It’s perfect for sunny brunches, quick office lunches, or as a sharing plate for small get-togethers. Want a fun weeknight meal that’s assembled in minutes or a colorful addition to a picnic? This recipe delivers. If you love pairing rich chicken curries with flatbreads, you might also enjoy this take on butter chicken with coriander rice and naan, which explores similar flavors in a different format.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 5–10 minutes (to warm naan and reheat chicken if needed)
- Total Time: 20 minutes (includes simple prep and warming)
- Servings: 2 generous salads with 2 baby naans (adjust quantities to serve more)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutritional Breakdown
The following nutrition information is an estimate per serving (recipe yields 2 servings). Values were approximated using standard reference values from government nutrition databases (USDA FoodData Central) and checked against guidance from reputable health organizations (CDC, Mayo Clinic) for portioning and macronutrient context.
Estimated nutrition per serving:
- Calories: ~570 kcal
- Protein: ~58 g
- Carbohydrates: ~51 g
- Sugars: ~14 g (primarily from mango chutney and naan)
- Dietary Fiber: ~3–4 g
- Fat: ~13 g
- Saturated Fat: ~3–4 g
- Sodium: ~700–900 mg (variable — depends on naan and chutney brands)
Notes on accuracy and health context:
- These are approximate values and will vary with ingredient brands and portion sizes. For precise tracking, weigh your ingredients and consult the USDA FoodData Central or product labels.
- The dish is protein-forward thanks to the shredded chicken; swapping full-fat mayo for Greek yogurt lowers calories and saturated fat while boosting protein.
Why You’ll Love It
- Taste & Texture: This salad balances creamy, sweet, and mildly spiced flavors — the mango chutney offers fruity sweetness that plays brilliantly with curry spices, while the yogurt or cream provides a cooling, silky counterpoint. The baby naan introduces a pillowy, slightly charred chew that completes each bite.
- Ease & Speed: If you have leftover or rotisserie chicken, the assembly is incredibly quick — ideal for busy evenings or spontaneous entertaining.
- Social & Seasonal: It’s versatile: plate it for a casual lunch, stack it on baby naan for handheld delights at a party, or serve it as part of a larger spread. The brightness of the mango chutney makes it especially appealing in spring and summer, but the warm spices are cozy in cooler months too.
Preparation Guide
Ingredients (serves 2):
- 300 g cooked shredded chicken (about 2 cups)
- 2 tablespoons mango chutney (adjust to taste; about 40 g)
- 1 teaspoon mild curry powder (or to taste)
- 100 g Greek yogurt (or 60 g mayonnaise / light mayo) — about 1/2 cup
- 4 cups mixed salad greens (about 120 g)
- 1/2 cucumber, thinly sliced (about 100 g)
- 2 spring onions, thinly sliced
- 2 baby naans (one per person or one each if serving two people)
- Salt and pepper, to taste
- Optional: chopped cilantro or toasted flaked almonds for garnish
Optional ingredients and substitutions:
- For a richer sauce, substitute 100 g crème fraîche or full-fat mayonnaise for the yogurt.
- For a lighter, tangier version, use low-fat Greek yogurt or a mix of yogurt and a tablespoon of light mayo.
- Make it vegan: swap shredded chicken for shredded jackfruit or chickpeas and use a vegan yogurt/mayo. Use gluten-free naan or flatbreads to make it gluten-free.
Method (step-by-step):
- In a bowl, combine the shredded chicken with curry powder, mango chutney, and Greek yogurt (or cream/mayo). Mix gently until well combined; season with salt and pepper to taste. Tip: Avoid overmixing — you want defined shreds for texture, not a paste.
- Prepare a plate with mixed greens, sliced cucumber, and chopped spring onions, evenly distributing the salad base for two servings.
- Top the greens with the coronation chicken mixture, placing it centrally so the sauce can mingle with the leaves. Tip: If you prefer a drier salad, spoon off excess sauce before topping.
- Warm baby naan in the oven at 180°C (350°F) for 4–6 minutes or heat in a dry pan for 1–2 minutes per side until slightly puffed and fragrant. Brush with a little butter or olive oil if desired.
- Serve the salad with the warm naan bread on the side. Garnish with cilantro or toasted almonds if using.
Practical tips:
- If using leftover cold chicken, let it come slightly closer to room temperature before mixing so the yogurt melds more smoothly.
- Taste and adjust curry powder and chutney amounts gradually — chutney brands differ in sweetness.
- For a creamier, more cohesive filling for flatbread sandwiches, let the mixture sit 10–15 minutes before assembling so flavors marry.
Serving Suggestions
- Serve It Up: Place the coronation chicken on the mixed greens and slice the warm baby naan into wedges for scooping — it’s casual and interactive.
- With Butter: Brush warm naan with a little melted butter or ghee for a richer bite.
- As a Sandwich: Fold the mixture into warm naan and add extra cucumber slices for crunch — perfect as a handheld lunch.
- For a Light Meal: Serve the chicken over a larger bed of baby spinach and skip the naan for a lower-carb option.
- Pairings: This salad pairs well with a crisp white wine, light ale, or a chilled iced tea for warm-weather meals. For heartier table spreads, serve alongside roasted vegetables or rice pilaf. For a complementary creamy side dish, try my creamy cauliflower alfredo with chicken and turkey bacon for contrasting textures and flavors.
Storage Instructions
- Room temperature: Do not leave the coronation chicken salad at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store leftover chicken mixture in an airtight container for up to 3 days. Keep the salad greens and naan stored separately — greens will stay fresh for 1–2 days if wrapped in paper towel in a sealed bag; naan can be stored in an airtight bag in the fridge for 2–3 days.
- Freezer: The chicken mixture (without fresh greens) can be frozen for up to 2 months. Thaw in the fridge overnight and stir before serving. Naan freezes well for up to 2 months; reheat directly from frozen in a hot oven.
Insider Secrets
- Spice Blooming: Warm the curry powder briefly in a dry pan for 20–30 seconds before mixing into the yogurt to bloom its aromatics (only if using whole spice blends). This deepens the flavor.
- Texture Balance: Keep at least half the chicken shreds intact to maintain a pleasant bite — finely shredding all the chicken makes the filling pasty.
- Chutney Choice: Choose a chutney with real mango pieces and moderate sweetness; overly sugary chutneys will dominate the dish. If too sweet, add a squeeze of lemon to balance acidity.
- Toasted Nuts: Toasted flaked almonds or pistachios add contrast and a beautiful finish — scatter them right before serving to keep crunch.
Delicious Variations
- Vegan Twist: Replace chicken with shredded, well-drained young jackfruit or cooked chickpeas mashed slightly; use vegan mayo or coconut yogurt and serve with gluten-free flatbread.
- Fruit Forward: Add diced apple or grapes for extra crunch and sweetness — works especially well if you like a Waldorf-style texture.
- Spicy Kick: Mix in 1/2 teaspoon of chilli powder or a teaspoon of finely chopped green chilli for heat; garnish with a squeeze of lime.
- Herby & Fresh: Fold in finely chopped mint and cilantro for a fresher, brighter profile that pairs beautifully with warm naan.
- Crunch Upgrade: Mix in toasted sesame seeds or crushed roasted peanuts for an Asian-inspired crunch.
Frequently Asked Questions
Q: Can I make the coronation chicken ahead of time?
A: Yes — make the chicken mixture up to 2–3 days ahead and store it refrigerated. Add greens and warm naan just before serving for the best texture.
Q: What can I use instead of mango chutney?
A: Substitute apricot jam with a splash of vinegar and a pinch of mild curry powder, or use mango puree with a teaspoon of sugar and a squeeze of lemon for balance.
Q: How can I make this lower in calories?
A: Use low-fat Greek yogurt instead of mayonnaise, reduce the amount of chutney, and skip or halve the naan. Increase greens to keep the plate satisfying.
Q: Is there a gluten-free option?
A: Yes — use gluten-free flatbreads or make the salad as a bowl over greens and skip the naan.
Q: Will this be too spicy for kids?
A: Not usually — Coronation chicken is typically mild. Adjust or omit curry powder to suit younger palates and add mild flavor with a little paprika instead.
Conclusion
This Coronation Chicken Salad with Baby Naan is a joyful, adaptable dish — creamy yet bright, comforting yet lively — that fits weeknight dinners, casual lunches, or festive brunches. Try the recipe, make it your own with the variations, and share your photos and tweaks so others can enjoy your version.
For another quick flatbread-and-chicken idea, check out this Quick and Easy Chicken Naan – Mrs Jones’s Kitchen, and for a plated inspiration that pairs well with warm breads, see Coronation Chicken Salad & Baby Naan | Gousto.
Print
Coronation Chicken Salad with Baby Naan
- Total Time: 20 minutes
- Yield: 2 generous salads 1x
- Diet: Non-Vegetarian
Description
A warm, comforting coronation chicken salad with mango chutney and baby naan, perfect for lunches and gatherings.
Ingredients
- 300 g cooked shredded chicken
- 2 tablespoons mango chutney
- 1 teaspoon mild curry powder
- 100 g Greek yogurt
- 4 cups mixed salad greens
- 1/2 cucumber, thinly sliced
- 2 spring onions, thinly sliced
- 2 baby naans
- Salt and pepper, to taste
- Optional: chopped cilantro or toasted flaked almonds for garnish
Instructions
- In a bowl, combine the shredded chicken with curry powder, mango chutney, and Greek yogurt. Mix gently until well combined; season with salt and pepper to taste.
- Prepare a plate with mixed greens, sliced cucumber, and chopped spring onions.
- Top the greens with the coronation chicken mixture.
- Warm baby naan in the oven at 180°C (350°F) for 4–6 minutes.
- Serve the salad with the warm naan bread on the side. Garnish if desired.
Notes
For a creamier filling, let the mixture sit for 10–15 minutes before assembling. Adjust curry powder and chutney to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Warming
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 14g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 58g
- Cholesterol: 50mg
