I changed it quite a bit, and it's probably not fair for me to even rate it, as I found out after I started making it that I didn't have any chutney. I just increased the mayo to 1 cup, and doubled the amount of curry powder, aside from that I kept the dressing the same. I added butter toffee almonds, diced celery, diced red onion, and a peeled chopped asian pear to the salad, and used canned chicken. I put it on toasted sour dough. We thoughly enjoyed it. The leftovers were good all by themselves.
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I changed it quite a bit, and it's probably not fair for me to even rate it, as I found out...