Before you proceed, know this: this is hands-down my most requested recipe. It’s that good.

Years ago, my husband Daniel worked for JNF UK—a great job, never more so than the time they took a group with fancy cars from London to Jerusalem (yes, a boat and a plane were involved). I joined them for Shabbat in Venice, anticipating classic Italian food. Instead, the caterer, Gillian Pearlman from Newcastle, served a traditional British Shabbat: chopped liver, egg and onion, cholent, kugel—and this salad.

It was a revelation. Inspired by the iconic 1953 Coronation Chicken, Gillian had created a Jewish twist. When I got home, I tried to recreate it. After a few attempts, I landed on this version—which, I admit, is now legendary in my kitchen.

• I don’t usually use hard-to-find ingredients, but this recipe does require mango chutney. I use Geeta’s, which is certified kosher by the KLBD.
• Use any cooked chicken you have on hand—grilled chicken breast works well, as long as it’s plainly seasoned.
• And yes, I use mild curry powder because I literally can’t handle heat, but feel free to go hotter!
• This recipe is easily doubled—or tripled.

INGREDIENTS:

For salad:

• 700g (1.5 lbs) cooked chicken, thinly sliced 
• 1 medium mango, cut into 1cm chunks 
• 1 cup red grapes, cut in half 

For dressing:

• ½ cup mango chutney 
• ½ cup mayo 
• Juice of 1 or 2 limes 
• 2 teaspoons mild curry powder (I can’t handle the heat) 

For topping:

• ½ cup roasted salted cashews, roughly chopped 

METHOD:

1. Combine the salad ingredients: In a large bowl, combine the sliced chicken, mango, and grapes.
2. Make the dressing: In a separate bowl, whisk together the mango chutney, mayonnaise, lime juice, and curry powder. Taste and adjust seasoning — depending on the chutney, you may wish to add a pinch of salt or more lime juice.
3. Assemble and serve: When ready to serve, mix the dressing into the salad and top with chopped cashews.

MAKE AHEAD:

The dressing can be made up to 1 week in advance and stored in an airtight container in the fridge. The fruit can be prepped a few hours ahead and kept chilled. For best texture, combine everything just before serving.