Leftover Roast Chicken Recipe: A Brilliant Midweek Meal 2026

Turn leftover roast chicken into a brilliant midweek meal with this easy coronation chicken recipe. It's a delicious way to use up Sunday's leftovers and can be served as a stand-alone supper or a superior sandwich filling. This homage to my gran, who loved coronation chicken, is a wonderful way to enjoy leftover chicken from a roast, barbecue, or whatever you have on hand.

Why Coronation Chicken Is the Ultimate Leftover Roast Chicken Recipe

Coronation chicken was created by Rosemary Hume and Constance Spry for Queen Elizabeth's coronation banquet in 1953. It's a genius solution for using up leftover chicken, and it's incredibly versatile. Whether you're cooking for a dinner party or feeding a crowd, this dish is simple to make and always impresses. The creamy, mildly spiced sauce pairs perfectly with the chicken, and you can adjust the sweetness and spice to your taste.

Ingredients for Leftover Roast Chicken Coronation Salad

For the mayonnaise (or use store-bought if you prefer):

• 1 egg
• 1 heaped tsp wholegrain mustard, or to taste
• Flaky sea salt and black pepper
• Juice of ¼ lemon, plus finely grated zest (if using)
• 200ml extra-virgin olive oil

For the coronation dressing:

• 2 tbsp mango chutney (add extra for sweetness)
• 1 tsp curry powder or paste
• 1 tbsp tomato purée
• 2 tbsp Greek yogurt or crème fraîche
• A handful of dried apricots, chopped (optional)

For the salad:

• About 300g leftover roast chicken, shredded (use thigh, wing, oysters, skin – all of it)
• 2 spring onions, finely sliced
• 1 celery stick, finely chopped
• Salt and pepper, to taste
• Toasted flaked almonds and fresh coriander, to garnish

Step-by-Step Instructions

1. Make the mayonnaise: In a bowl, whisk the egg, mustard, salt, pepper, and lemon juice. Slowly drizzle in the olive oil while whisking constantly until thick and emulsified. Alternatively, use 200g store-bought mayonnaise.

2. Prepare the coronation dressing: In a separate bowl, mix the mango chutney, curry powder, tomato purée, and yogurt. Stir into the mayonnaise. Taste and adjust seasoning – add more chutney for sweetness or curry for heat.

3. Assemble: In a large bowl, combine the shredded chicken, spring onions, celery, and dried apricots (if using). Pour over the dressing and mix well. Season to taste.

4. Serve: Garnish with toasted flaked almonds and fresh coriander. Serve in a sandwich, wrap, or on a bed of lettuce.

Tips for the Best Leftover Roast Chicken Recipe

• Use all parts of the chicken: Thigh meat, wing meat, the oysters, skin, and any last scraps clinging to the carcass – all of it goes in.
• Make it ahead: The flavours deepen if you let it sit in the fridge for an hour before serving.
• Adjust sweetness: My gran had a sweet tooth, so add extra mango chutney if you like.
• Storage: Keep in an airtight container in the fridge for up to 3 days.

Comparison: Homemade vs. Store-Bought Mayonnaise

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