| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 cups 1-inch dice poached chicken breast
- 1/2 cup plus 2 tablespoons minced red onion
- 1 tablespoon minced fresh coriander (cilantro)
- 4 teaspoons golden raisins
- 1 tablespoon vegetable oil
- 1 tablespoon Madras style curry powder
- 1 cup prepared or homemade mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Major Grey’s mango chutney, chopped
- 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional
- 2 cups lettuce or 4 medium pita breads
Instructions
- In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
- In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 863 |
| Total Fat | 59 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 56 g |
| Cholesterol | 188 mg |
| Sodium | 566 mg |
Reviews
I make this frequently for our day hikes. It’s super easy! All our friends love it and beg for the recipe. I double both the curry and the chutney. I usually use yogurt, light mayo, or the SmartBalance mayo.
I’m a big fan of chicken salad and curry, so this recipe immediately caught my attention.
Changes: I omitted the raisins and substituted half of the mayonnaise for non-fat yogurt. I must say that the madras powder I used was a little more intense than the usual variety as I got it from an Indian market; otherwise, I probably would have used more.
This turned out well and was great in a whole wheat pita with shredded lettuce. I’d recommend it to anyone that’s looking to make their chicken salad a little more interesting.
Doubled the recipe & tripled the curry powder. Prepared it 2 days in advance for flavours to meld; added 1 c. sliced celery + 1/2 c. shredded carrot then served on bed of green + red-leaf lettuce. DID NOT ADD NUTs UNTIL SERVING TIME so they wouldn’t go soft. All my friends, really, liked this & I DID tell them it’s Rachel’s recipe!!
I made this dish when 12 adult neices and nephews dropped by and I needed something fast. I grabbed the store bought roasted chicken, grapes, and celery and whipped it up in minutes. Serve along with veggie sticks, sliced fruit, cheese cubes, and crackers. Everyone is still asking for the recipe.