This chicken salad with crackling (crispy chicken skin) is a spinoff or variation of coronation chicken, a dish created and served at Queen Elizabeth II’s coronation on June 2, 1953. She became monarch of the United Kingdom, Canada, Australia, New Zealand, Union of South Africa, Pakistan and Ceylon. To this day we still sing God Save The Queen.
As I was researching this recipe I came across a recipe by Jamie Oliver. This recipe in fact. Remade in his style with flair and whimsy. I’ve always loved Jamie’s rustic approach to food. He is one chef I would most definitely like to meet in this lifetime.
After looking at his recipe, I made a few modifications to the salad to suit my family. You could easily add in some curry paste to the greek yogurt for an extra hit of curry love. A good curry paste just makes things taste better. I was thrilled the by the response I received from the family, it was a hit. I was even told this is the best supper ever. Cool Mom over here. *Waving
The first time I prepared this dish for my family I served all the bits in separate bowls, allowing everyone to scoop up what they wanted and assemble their own chicken salad. I also served it with noodles. The second time I tossed the whole lot on a platter and served it with rice. Scoop it up and if you don’t like something, pick it out, is my new motto.
In the end this dish takes just over an hour to make. And I let the chicken marinade for about 30 minutes before it goes into the oven.