Wonderful Chicken Curry Salad

I have been making this for years since I first found the recipe here. I have served it in puff pastry cups, on top of salad, as a sandwich, etc – all delicious. I usually toast the pecans. Really great recipe!

We loved this. I served it on mini croissants from Walmart (!) I used a whole jar of Trader Joe’s mango chutney and cut the grapes into quarters. It makes a lot so I froze some. Hope it’s just as good as the first batch.

I bloomed the curry in coconut oil in a skillet for a minute before sautéing the chicken breasts. I saved the drippings and once the pan was cool, I added the mayonnaise and chutney and mixed well dissolving all of those tasty brown bits before adding the remaining ingredients. This was an excellent recipe and now is one of our favorites!

Good but I’d cut it in half next time. Too much of a good thing after so many leftovers.

Delicious! I bought this at a bistro once and liked it so much I had to make it. The bistro used raisins but the grapes were also delicious. I added a tablespoon more mayo to get it to the consistency I wanted and the chutney was mango. To cut down on time I diced Presidents Choice cooked fire-roasted seasoned chicken breast strips. So good!

98

Great recipe. I used leftover Christmas turkey rather then chicken and added diced shallot for a little zing. Went back for leftovers twice already!

Easy to make. I keep the chutney and 2 large cans chicken in the pantry as the rest are staples. Look good in an instant. Tastes great..

I doubled it and followed the recipe for a luncheon for 6 women. They all enjoyed it and requested the recipe. YUM!

This is a one of my favorite recipes. I do a variation that adds a little zing – I grill the chicken breasts with a little olive oil and a dry rub of garlic and herbs. After refrigerating for 3 hours, I shred the breasts and then assemble the salad.

So I made this today for my Bible study group tomorrow and I’m pretty amazed at how good it is -as it is now! Can’t wait to taste it tomorrow after the flavors marry! I think my girls will be pleased. My hubby sure was as I tried it out on him – and he’s a picky eater! (Too bad he can’t have anymore of this batch!) ?? Thank you K Baker For the yummy post–i’m also happy to have a definite use for the chutney I canned last year. ?? This one’s a keeper!

This is now my go to chicken salad recipe. Everyone loves this. The key is finding great chutney. I love trader Joe’s mango ginger chutney and always keep it in stock to use with this recipe.

What I got was bland, bland, bland.

love this! always my “goto” picnic recipe. also added red onion.

Great recipe! Like others, I only added 1/2 cup of mayo, an extra TBSP of curry powder and skipped the chutney as I did not have any and it still turned out great! You can also substitute the grapes with craisins. I have made this recipe several times over the past couple of months!

This is now my favorite chicken salad recipe.

I’ve made this many times, and we love it! You have to like curry flavor, or you won’t like this salad. It’s just such a perfect combination of flavors. Sometimes I add more grapes than it calls for — they add a wonderful sweetness. For the chutney, I use a sweet mango chutney, such as the one from Trader Joe’s. Delish!

A family favorite!

I nice, fresh flavor for a spring or summer meal that is quick and light hearted. I would not hesitate to serve this to company. I really like all the different textures.

I make this recipe quite often everyone loves and ask’s for this recipe. I make a few adjustments though, I use chicken thighs and I roast them. I also use Major Grey’s Chutney and I omit the nuts unless I know who is eating this wonderful salad.

Really good, I use MajorGreys chutney, mango usually.