Curried Chicken Salad-Annette's

Curried Chicken Salad-annette's Recipe

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Annette W.


We LOVE Indian food. Hubby and I eat it at least once or twice a week. This recipe is one of our favorites and it's also one that my son begs me to make anytime he knows he will be coming home. I don't always use the chicken breasts it calls for, I sometimes use leftover rotisserie chicken or if we pick up a bucket of fried chicken for a potluck or game playing party and there's any left I'll use that up as well. Just take off the skin and viola! You will want to eat this with a spoon. Forget the bread!

Recipe is my own.

★★★★★ 1 vote


3 c
cubed cooked chicken breasts
green onions, chopped
red grapes, cut in half
1/2 c
celery, chopped
1/2 c
1/4 c
toasted cashew halves
1/4 c
greek yogurt
1/4 c
mango chutney (if you can't find
it you can use apricot preserves)
1 Tbsp
curry powder
1 Tbsp
dijon mustard
1/2 tsp
1/2 tsp


1In a bowl combine chicken, grapes, cashews and green onions. Set aside.
2In a mixing bowl, combine remaining ingredients and mix well.
3Pour mayonnaise mixture over chicken mixture and stir gently until well combined. Chill for at least one hour.
4Before serving, stir gently to mix well again. Serve in lettuce cups, with crackers, as a sandwich or just dig in with a spoon. Enjoy!

About Curried Chicken Salad-Annette's