Coronation Chicken and Bacon Pasta Salad

Print Recipe

5 from 1 vote

Coronation Chicken and Bacon Pasta Salad

A British classic transformed into the most irresistible pasta salad!

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Cuisine: British, Italian

Servings:

Calories: 973kcal

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Large Mixing Bowl (for pasta salad)
Small Mixing Bowl & Spatula (for dressing)
Baking Tray or Pan (for bacon)
Sharp Knife & Chopping Board

Ingredients

300g / 10.5oz Short-Cut Pasta
300g / 10.5oz Cooked Chicken, diced into small cubes (see notes)
6-8 slices of Streaky Bacon
150g / 2/3 cup full fat Mayonnaise
150g / 2/3 cup plain Greek Yogurt
80g / 1/3 cup Mango Chutney
60g / 1/3 cup Sultanas
40g / 1/3 cup Flaked Almonds
1 1/2 tbsp Mild Curry Powder (see notes)
1 1/2 tbsp Lemon Juice
3 medium Springs Onions, finely diced
1 large rib of Celery, finely diced
Salt & Black Pepper, to taste

Instructions

Cook the bacon using your preferred method to your preferred texture, then allow to completely cool and dice before needed.
Add the pasta to salted boiling water and cook until al dente. Drain and rinse in cold water until completely cool, then thoroughly shake off the excess water.
Meanwhile, in a small mixing bowl combine yogurt, mayo, mango chutney, lemon juice, curry powder and salt & pepper (to taste).
To a large mixing bowl add the drained pasta alongside the chicken, bacon, sultanas, almonds, spring onion and celery. Pour in the sauce and toss to combine.

Video

Notes

a) Chicken - Leftover roast chicken/rotisserie chicken works perfectly here. You could also cook up a couple of chicken breasts if you've only got fresh chicken on hand, just ensure it completely cools before adding to the salad. For reference, 300g/10.5oz chicken is around 2 packed cups.

b) Bacon - Again, just ensure this completely cools before you add it to the salad. I typically bake it whilst the pasta cooks, but you could pan-fry it if you'd prefer.

c) Curry Powder - I recommend mild for coronation chicken, but if you like it spicy you could use medium or hot. If you want more of a curry flavour I recommend increasing the amount by up to 1/2 tbsp.

d) Make Ahead - I find the optimum resting time is around 1 hour. This gives time for the flavours to marry together, but it's not long enough for it to start drying out. The pasta salad will last a few days, but the longer it rests the drier it'll get. Still tastes great though!

e) Calories - Whole recipe divided by 4 (big portions!)

Nutrition