Spicy Curry Chicken Salad with Curry, Mango Chutney and Almonds

Last Modified: 10/19/07
First Published: 03/21/07
Views: 638
Views: 638


  • 4 cups diced poached chicken breast, recipe follows
  • 1/2 cup minced red onion, soaked in cold water for 10 minutes, drained
  • 1 tablespoon minced fresh coriander (cilantro)
  • 1 heaping tablespoon golden raisins
  • 1 tablespoon vegetable oil, like soy, peanut, or corn
  • 1 tablespoon Madras-style curry powder
  • 1 cup mayonnaise
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon Major Grey's mango chutney, chopped
  • 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)

Serving suggestions:
2 cups lettuce or 4 medium pita breads


In a medium bowl, toss together the chicken, onion, coriander, and raisins.
In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.

Related Items