My family and I were first introduced to this chicken salad when we visited London in 2016 during Queen Elizabeth’s birthday week. The hotel we stayed at offered high tea every afternoon and served Queen Elizabeth’s favorite tea sandwiches. Among one of them was a curry chicken salad that was delicious. Of course, when we went home my mom had to recreate it and of course I get all my best ideas from her, so I had to recreate it with Mendocino Spices. This salad is so good for lunch on its own or with a croissant. The Queen’s preferred method of serving was with white crustless bread, and because it was inspired by her, we had to name this dish in her honor.
1 lb chicken breast or 1 rotisserie chicken
1-3 celery stalks finely diced
4 green onions chopped
1/4 cup cilantro chopped
2 1/2 tsp Mendocino Spices Curry Powder
1 1/2 tsp Mendocino Spices Ground Cumin
1/2 tsp Mendocino Spices All-Purpose Seasoning
1/2 cup of mayo
1/2 cup Greek yogurt
• Season chicken breast with Mendocino Spices All-Purpose seasoning to taste. In an Instant Pot add two cups of water and chicken breast.
• Close the lid; turn the knob to sealing. Press Manual or Pressure Cook button and adjust time to 10 minutes.
• When the timer beeps, allow 10 minutes to naturally release the pressure, then remove lid.
• Transfer chicken to a medium size bowl and shred with two forks.
• In a large bowl mix together all the salad ingredients except for cilantro until well combined. Add the chicken and cilantro and continue to mix.
• Taste and season with Mendocino Spices all-purpose seasoning as needed. Enjoy on its own, in lettuce wraps, or on a toasted croissant.