Most of us have favorite dishes we order when we dine out. Let’s face it, there are just certain foods that have extra special appeal and when the craving comes upon us…well, we just have to satisfy it.
It’s somewhat surprising that very often those foods are, in themselves, rather ordinary. Perhaps you might go out of your way for a particular mac and cheese or even a burger; both of which are traditional American fare. Right? Well, not exactly.
When traditional fare has an unexpected twist, that’s when the long lines start to form and a dish becomes cravable. By using a unique ingredient or preparation method, it makes that dish distinctive and worth going out of the way to get it.
We’ve found a way to transform ordinary chicken salad into a destination dish that will leave your guests wondering: what is that special something that makes your chicken salad so memorable? The answer is two-fold: curry and chutney.
Curried Chicken Salad was first developed in 1953 when it was prepared for the Coronation luncheon for Queen Elizabeth II. Innovative for its time, Rosemary Hume and the students of Le Cordon Bleu London culinary school were asked to cater the lunch for 350 attendees from around the world in honor of Queen Elizabeth’s Coronation.
The original dish was hand-penned as Poulet Reine Elizabeth, which translates to Coronation Chicken. It was described as “chicken coated in curry cream sauce with a well-seasoned dressed salad of rice, green peas and pimentos.”
The dish was marked as a huge success and the use of unexpected ingredients solidified the cooking school as being at the forefront of gastronomy. Today, a variation of the curried chicken salad continues to draw in guests at the Café Le Cordon Bleu.
Our version of this festive dish is simple and inexpensive to prepare. Only 6 ingredients mixed together in about 6 minutes and you’ll have an impressive chicken salad that will keep your guests coming back for it again and again.
We think it’s so good; it’s fit for a queen.