For the Baked Chicken Breasts:
- Prep: Preheat oven to 175°C/350°F. Line a baking tray with a sheet of aluminum foil and brush lightly with ½ TBLS olive oil.
- Season the chicken: Clean and pat-dry the chicken breasts with paper towels. Brush ½ TBLS olive oil on the chicken breasts, then season them with kosher salt and black pepper on both sides. (The oil helps to keep the chicken juicy during baking and allows the seasonings to better adhere to the chicken breasts.)
- Bake: Place the chicken breasts (plump side up) on the prepared baking tray and bake for 20-22 minutes, turning once using tongs halfway through so that the flat side is facing up.
- Rest and cube: Remove the baking tray from the oven and let the chicken rest for 10-12 minutes to lock in all the juices. Transfer the chicken breasts to a chopping board, making sure to let any extra liquid/juices drip onto the foil before placing them on the board. Cut into cubes with a sharp knife (or shred with two forks if you prefer) and set aside.
For the Other Ingredients:
- Prepare the other ingredients: While the chicken is baking, prepare the other ingredients. Thinly slice the onion, then slice in half so that they are smaller and bite-sized. Wash and pat-dry the grapes, then cut them into halves. Chop the apricots, mint leaves, and coriander. Lightly toast the pecans in a skillet over medium-high heat, stirring occasionally for 1-2 minutes until browned and fragrant. Transfer to a cutting board and chop them. Use a citrus squeezer to squeeze the lemon for juice. Store the juice in a small bottle in the fridge until needed. (Use any leftover juice for other recipes.)
For the Sautéed Spiced Onion:
- Make the Sautéed Spiced Onion: Heat 1 TBLS olive oil in a medium-sized nonstick skillet over medium-high heat. Once hot, add the onion, ¾ TSP curry powder, ¼ TSP turmeric powder, and the tomato paste. Sauté for 3-4 minutes, or until everything is well combined and the onion has softened. Turn off the heat and stir in ½ TBLS lemon juice. Set aside to cool.
For the Coronation Chicken Salad:
- Combine everything: In a large mixing bowl, combine the chicken cubes, sautéed spiced onion, mayonnaise, grapes, dried apricots, pecans, chopped mint leaves and coriander, ¾ TSP curry powder, ¼ TSP turmeric powder, ground cayenne, kosher salt and freshly cracked black pepper to taste, and ½ TBLS lemon juice. Mix with a spoon until everything is evenly combined. (Note: Alternatively, you can add the mayonnaise, curry powder, turmeric powder, ground cayenne, kosher salt, freshly cracked black pepper and lemon juice to the mixing bowl and whisk until everything is evenly integrated. Then add the chicken cubes, sautéed spiced onion, grapes, dried apricots, pecans, and chopped mint leaves and coriander to the sauce. Toss until everything is evenly coated in the sauce. Either method works, but I realized after shooting the photos that this method is slightly more efficient.)
- To Serve: Serve in sandwiches with your favorite sandwich bread and fillings such as lettuce/mixed salad greens, cucumber, sliced tomatoes, etc. Or enjoy it in tortilla wraps, lettuce cups, or in salads.