Curried Chicken Salad

(from Coco Dog’s recipe box)

Source: Pat Campbell

Serves 6 people

Categories: lunch


  • 3 whole chicken breasts ( 6 split) bone in , skin olive oil
  • salt, freshly ground pepper
  • 1 1/2 cup mayo (recommended Hellmans, I use the 1/2 fat
  • 1/3 cup white wine
  • 1/4 cup mango chutney
  • 3 tbsp curry powder
  • 1 cup med diced celery
  • 1/4 cup scallions chopped both green and white parts
  • 1/4 cup raisins ( I used cranberries)
  • 1 cup whole roasted salted cashews


  1. eheat oven to 350. Place chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 356-40 minutes until chicken is just cooked.

  2. Remove meat, discard skin and bones and dice the chicken into large bite size pieces.

  3. Dressing:

  4. Combine mayo, chutney,curry powder,wine and 1 1/2 tsp salt in the bowl of a food processor.Process until smooth.

  5. Combine the chicken with enough dressing to moisten well. Add the celery , scallions and raisins and mix well.

  6. Refrigerate for a few hours to allow the flavours to blend.

  7. Add the cashews and serve at room temperature over your favourite salad greens.

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