Day 26 | Coronation Chicken Italian Style

Laura Santtini's 30 Days of Flavour Recipe Collection

This is a quick and easy way to use up leftover chicken. I like this served as a salad for a light lunch or dinner. It is also delicious in sandwiches, on baked potatoes, rice or pasta. It is also a great buffet dish that can be made the night before in minutes, especially if you do what I do and buy the chickens ready-roasted. Just let them cool down and keep them in the fridge until you are ready to make the dish. Once cool you can pick the meat and toss in the sauce.

LEVEL      Easy
SERVES   4-6


1/2     cup mayonnaise
1/2     cup greek yogurt
1 1/2   heaped tablespoon Bomba! XXX
1        teaspoon curry powder
1        teaspoon mango chutney (optional – apricot jam works well too)
Squeeze of lemon juice
4         cups of cubes cooked chicken
3/4      cup seedless grapes (red, white or mixed) cut into halves
1/3       cup sliced almonds, lightly toasted


  1. Combine the mayonnaise, yogurt, bomba, curry powder, chutney and lemon juice in a large bowl.
  2. Stir in the cubed chicken and toss well.
  3. Taste and add more lemon juice if desired.
  4. Add most of the grapes, reserving some for garnish. Toss well.
  5. Garnish with the remaining grapes and toasted sliced almonds.
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