Curried Chicken Salad

Curried Chicken Salad

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  • Prep Time


  • Total Time


  • Servings



  • 2 tablespoons low-salt chicken stock

  • 1 tablespoon curry powder

  • 1 cup mayonnaise

  • 2 tablespoons Major Grey’s Mango Chutney

  • 1 tablespoon fresh lime juice

  • 2½ cups diced cooked chicken

  • 1 cup diced unpeeled granny smith apple

  • 1 cup diced fresh pineapple

  • ½ cup sweetened flaked coconut

  • ¼ cup golden raisins


Stir broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool. Whisk mayonnaise, chutney, and lime juice into curry paste for dressing. Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing and toss. Mix in remaining dressing by tablespoonfuls, if desired. Season with salt and pepper. Serve with lettuce wraps or croissant.


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