United Kingdom
coronation chicken
An English salad of boneless chicken seasoned with parsley, thyme, bay, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise and dried apricots, served cold with rice, peas and pimentos.
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About this dish
Some modern variations also incorporate cinnamon. It is served cold and eaten as a salad with rice, peas and pimentos, or used as a filling for sandwiches. It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.