Curry Chicken Salad

Curry Chicken Salad
Curry Chicken Salad

From Roz Corieri Page

July 17, 2023

Chicken salad is one of the all ­time summertime favorites for many people. Yet sometimes we need a little variety to spice up the same-old, same-old recipes. Luckily, someone from Great Britain added curry to chicken salad, and another cherished recipe was created: Curry Chicken Salad.

Add some chopped fruits and maybe a few cashew nuts, and you get a whole new taste and texture experience. Best of all, it's super easy!

Curry Chicken Salad

■ 1 cup of good quality mayonnaise (Hellman's is recommended)
■ 1/2 cup sour cream (full fat)
■ 1/ 4 to 1/3 cup mango chutney (Major Grey's is recommended)
■ 2 Tbsps. fresh curry powder (adding a little bit at a time to taste preference level)
■ 1/2 tsp. freshly-squeezed lime juice

■ freshly cracked sea salt or kosher salt

■ freshly cracked black pepper


■ 3 - 4 ,vhole chicken breasts, skinless and boneless, cooked
■ 1 cup diced celery (2 - 3 stalks)
■ 1/2 cup diced red onion or green onions (scallions) ,vith the green stems
■ 1/2 cup bro,vn raisins
■ 1 cup red apples, skin/peel left-on, cut into 1/2" chunks
■ 1 cup red grapes, sliced into 3rds
■ 1 cup roasted, salted whole cashews


1. Prepare the curry dressing first in a separate, medium-sized mixing bow1: Mixing the mayonnaise, sour cream, mango chutney, curry powder (a little bit at a time to taste preference level), lime juice, salt, and pepper to taste.
2. Set this aside.
3. In a separate, large mixing bowl, combine the remaining ingredients: chicken, celery, onions, raisins, apples, and grapes.
4. Chill for 30 minutes and up to one hour before serving.
5. Only add the cashews until serving time.
6. Serve with croissants or your favorite bread/buns or on a bed of fresh green lettuce.

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