I saw an article in our local newspaper showcasing Coronation Salad.  Having never heard of this recipe I discovered there are many versions of Coronation Salad, a salad that has layers of flavors, and a salad that is versatile in how you want to present it.  This is my version, which really is 2 salads in 1.  A rice and vegetable salad topped with the curry chicken salad.

Rice Salad:

1 cup Basmati rice rinsed well and cooked

2 chopped green onions

3/4 cup diced peeled cucumber

1/4 of a small yellow pepper, diced

1 celery stalk with leaves diced

2 seeded roma tomatoes, diced

2/3 rounded cup frozen peas

handful of chopped flat leaf Italian parsley

salt and pepper to taste

juice of 1/2 a large lemon

4 Tblsp. Extra Virgin Olive Oil

Once your rice is cooked, set aside to cool.  Prepare all the chopped vegetables and measure out the frozen peas.  Once the rice is cooled add in the vegetables, peas, parsley and toss with a spoon.  Pour in the lemon juice, EVOO, and season with salt and pepper.

Chicken Curry Salad:

3 chicken breasts - I cooked them in the air fryer, but use your preferred method of cooking

1 1/2 Tblsp. plain low fat yogurt

3 rounded Tblsp. mayonnaise

1 1/2 tsp. marmalade

3 1/2 rounded tsp. Madras curry powder - or more to taste

juice from a fresh wedge of lemon

chopped almonds

steamed fresh asparagus to plate on the side

Once your chicken is cooked and cooled, cut into small cube size pieces, and set aside.  In a bowl, combine the rest of the ingredient except the almonds.  Whisk well.  Add the chicken pieces to the curry dressing and mix well.  Sprinkle the top with chopped almonds.

To assemble the Coronation Salad, add the rice salad to a bowl, then place a generous amount of the chicken curry in the middle of the rice salad with fresh steamed asparagus on the side.  A salad packed full of flavor, making a great lunch or dinner.