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Curried peach and coronation chicken salad

Curried peach and coronation chicken salad

A regal classic to which we’ve added a few twists.

  • Serves 4
  • Less than 30 minutes


  • 3 Tbsp (45ml) olive oil
  • ½ onion, finely chopped
  • 1 Tbsp (15ml) mild curry powder
  • ⅓ cup (80ml) mayonnaise
  • 3 Tbsp (45ml) plain yoghurt
  • 1-2 Tbsp (15-30ml) mango chutney
  • Juice (30ml) of ½ lemon
  • Salt and milled pepper
  • 4 chicken breast fillets, thinly sliced
  • 4 peaches or nectarines, sliced into wedges
  • 4 mini cucumbers, sliced
  • 3 heads cos lettuce, washed and torn
  • ⅓ cup (80ml) walnuts, toasted and chopped
  • Pea shoots or microherbs, for serving (optional)


  1. Heat half the oil in a nonstick pan.
  2. Add onion and half the curry powder and sauté until softened and fragrant.
  3. Remove from heat.
  4. Mix cooked onion, mayonnaise, yoghurt, chutney and half the lemon juice together to make a dressing.
    • Season and set aside.
    • Heat remaining oil in a nonstick pan.
    • Add chicken strips and remaining curry powder and lemon juice.
    • Stir-fry for 5-6 minutes, or until cooked through.
    • Stir a spoonful of dressing through chicken and set aside.
    • Arrange peach or nectarine wedges, cucumber and lettuce on a serving platter.
    • Scatter with chicken, walnuts and pea shoots or microherbs, if using.
    • Drizzle with extra dressing and serve.

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