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Coronation Chicken Sharing Ciabatta

Coronation Chicken Sharing Ciabatta
Coronation Chicken Sharing Ciabatta

A British classic adored by many, we've recreated coronation chicken the BOSH! way. This delicious ciabatta sandwich is perfect for sharing and is made with curry powder, vegan mayo and your choice of vegan chicken.


Before you start

Preheat the oven to 180ºC | Fan setting


For the "chicken"

  • 2 packs of vegan “chicken” (2x160g)
  • 1 tsp mild curry powder
  • 100g pine nuts
  • Olive oil
  • Salt

For the coronation dressing

  • 75g vegan mayonnaise
  • ½ tbsp mild curry powder
  • 2 tbsp mango chutney
  • ⅛ tsp ground turmeric
  • ½ lime
  • Salt

For the salad

  • 1 Romaine lettuce heart
  • 2 spring onions
  • 10g coriander
  • 20g toasted flaked almonds
  • ½ tsp black sesame seeds
  • Vegan milk
  • 1 ciabatta loaf
  • Vegan butter for spreading
  • Crisps


  1. 1.

    Make the dressing | In a large bowl, mix together the vegan mayonnaise, curry powder, mango chutney, turmeric and a pinch of salt until smooth | Zest and juice the lime into the bowl and mix through until smooth.

    Make the pulled chicken | Roughly chop the "chicken" into smaller shreds | Place the "chicken" into a baking tray and drizzle with olive oil, a pinch of salt and 1 teaspoon of curry powder | Mix well until all the "chicken" is coated in the oil | Cook for 25 minutes at 180ºC (stirring halfway through the cooking time)

    Prepare the ciabatta | Put the ciabatta on a baking tray and cook according to packet instructions (approx 10-12 minutes)

    Prepare the salad | Shred the lettuce leaves widthways until you have a chopped-like consistency | Spoon 2 tablespoons of the dressing into a large mixing bowl and stir through a dash of vegan milk | Add the chopped salad and mix well until all of the leaves are coated in dressing | Slice the spring onions, finely chop the coriander and mix both through the salad leaves | Mix through the flaked almonds and black sesame seeds and set the bowl to one side

    Dress the pulled "chicken" | Add the "chicken" into the large bowl along with the dressing and pine nuts | Mix well until all the "chicken" is coated in the dressing

    Time to serve | Take the ciabatta out of the oven, cut it in half lengthwise and spread over a little vegan butter | Spoon the dressed leaves onto the ciabatta, pile on the coronation "chicken", sprinkle over a few sesame seeds, flaked almonds, chopped coriander and spring onions | Cut into 4 sandwiches and serve right away with crisps and a glass of something cold and bubbly