Curried Chicken Salad

5 from 1 reviews



2 cups cooked shredded chicken breast (about ½ pound raw)

1 tablespoon mayonnaise

1 tablespoon chutney

1 teaspoon Dijon or brown deli mustard

1/2 teaspoon curry powder

1/4 teaspoon salt

¼ teaspoon black pepper

dash cayenne, optional

1 tablespoon lemon juice or apple cider vinegar

2 scallions, minced

½ cup diced celery stalks and leaves

¼ cup diced apple or halved grapes

2 tablespoons slivered almonds, toasted


To poach raw chicken: Put boneless/skinless breasts in enough water to cover. Bring to boil, count to 60, then cover pot and turn off heat. Let sit in hot water for 15 minutes. Drain and cool.

Chop or shred the chicken and mix with dressing ingredients: mayo through lemon juice or vinegar.

Once coated, add scallion, celery and apple and stir well.

Keeps 4 days refrigerated.

Add nuts at serving time to retain crunch


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