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Bombay Chicken Salad


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Rate this recipe 4.9/5 (8 Votes)
Bombay Chicken Salad 1 Picture


  • Salad
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1 pound boneless, skinless chickwn breasts, pounded to an even thickness
  • 1 cup pearl couscous
  • 1 mango, peeled, pitted and diced
  • 1/2 cup golden raisins
  • 3 scallions, trimmed and sliced
  • 1/4 cup sliced almonds, toasted
  • Dressing
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil


Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water.

Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.


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