Ingredients
- 2 pounds chicken breasts
- Extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 3/4 cup water, divided
- 1 1/4 teaspoons Imperial Sugar Extra Fine Granulated Sugar, divided
- 3 tablespoons golden raisins
- 1/4 cup minced shallot
- 2 tablespoons curry powder
- 4 tablespoons mango chutney
- 1 tablespoon tomato paste
- Juice of 1/2 lemon
- 1 dried bay leaf
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt (not fat-free)
- Softened salted butter
- Thin sliced, crustless white bread
Directions
- Preheat oven to 425°F. While oven is heating, pat chicken breasts dry, coat with olive oil and sprinkle both sides with salt and pepper. Place on a foil-lined cookie sheet and let sit at room temperature while oven heats.
- Roast chicken breasts for 22-28 minutes until they reach 165°F internal temperature. Set aside to cool.
- Meanwhile, place 1/2 cup water and 1 teaspoon sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Pour into a heatproof bowl, add raisins, and let sit for 20 minutes. Drain and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallots and cook, stirring frequently, until softened. Add curry powder and stir constantly until fragrant. Quickly add 1/4 cup water. Stir in chutney, tomato paste, lemon juice, 1/4 teaspoon sugar, and bay leaf. Season with salt and pepper. Reduce heat to medium-low and cook until thickened, about 5 minutes. Remove bay leaf. Set aside to cool.
- Slice cooled chicken crosswise into four pieces. Shred well, especially if using for tea sandwiches.
- Place shredded chicken in a large bowl with cooled curry mixture, raisins, mayonnaise, and Greek yogurt. Stir until chicken is completely coated. Chill for several hours or overnight.
- To make tea sandwiches, spread softened butter onto two pieces of bread. (Butter will help keep bread from tearing.) Spread 2 tablespoons chicken salad mixture on one slice. Top with other, butter-side down. Use a serrated knife to slice lengthwise into three thin tea sandwiches.
Imperial Sugar Insight
- If using bread with crust, make sandwiches first, then remove crust. Coronation chicken salad can also be served on a bed of lettuce, in an avocado half, pastry shells, or any sandwich bread.
- Coronation Chicken Salad is best made hours or a day in advance so that flavors can marry and mixture can chill thoroughly.
- Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.