Reviewed: Nov. 8, 2009

I can't believe I haven't reviewed this - I make it all the time. It's delicious! You can easily swap up the add ins (different nuts, or fruit, etc). I like pecans and raisins, sometimes dried cranberries and walnuts - you can go wild, wild! Also have made it sans chutney when I was out and didn't feel like picking any up - I just upped the mayo a tad and once threw in a teaspoon of hot pepper jelly I had on hand. Not bad. Great recipe.

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alh1112

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 9, 2009

Really liked this recipe! Only needed to add some salt.

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CharlotteW

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Reviewed: May 21, 2009

I added raisins, craisins, apples, and celery. I used 2 large cans of chicken and served with crackers.

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NIKKI LABOVE

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Reviewed: Feb. 1, 2009

I didn't have a whole lot of time, so I used canned chicken breast. I'm allergic to mango, so I skipped the chutney and used the cherry flavored craisins as a sub. I followed the rest of the recipe as is. Very good - this made great chicken salad wraps (with lettuce) for lunch.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Jan. 23, 2009

Yum! I searched for a chicken salad recipe that didn't have celery because I didn't have any and found this. I actually only had four of the ingredients - mayo, chicken, curry, and grapes and used onion powder for the onion, but it was delicious any way! The curry adds a nice heat (but not spicy) to the chicken, and the grapes an opposite cooling touch.

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sundrops

Home Town: Marble Falls, Texas, USA

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Reviewed: Dec. 15, 2008

This was really good! I didn't have grapes but did add the rasins! that little hit of sweet is really great with the curry. I love curry so I did bump up the spices a little. I served this for lunch in pita - was even better the next day after a little time to rest. very easy!

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Baltimore Cook

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 27, 2008

This is awesome. I add extra celery, some raisins, used walnuts instead of pecans and extra curry. Outta this world!

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Featherose

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 15, 2008

This recipe was good. I used Orange Marmalade instead of chutney. It was way too sweet for my taste, so next time I'll only add half the amount. Also, I used sliced green onion for color, and next time will added twice the amount of curry powder. I'm looking forward to making it again. Yummy!

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YHWH4ever

Cooking Level: Intermediate

Living In: Palmdale, California, USA

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Reviewed: Jun. 28, 2008

I liked this recipe, a good break from boring chicken salad. I made a few changs tho...I used lite mayo, sweet valdalia onion, 1/3 cup diced celery and I substituted hot mango chutney but reduced the portion to 1/3 a cup. The hot chutney kicked the whole dish up a notch and added a sweetness that enhances the curry. If your not sure about adding the chutney either seperate out a little of the mixed salad and add or add a teaspoon at a time to taste. I served this on whole wheat pita with alfalfa sprouts. Yum. I will make this again.

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Annabell

Cooking Level: Expert

Living In: Newport News, Virginia, USA

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Reviewed: Jun. 26, 2008

I used someone else' suggestion and only added 1/2 cup of mayo even tho the recipe calls for a full cup. It was perfect and my husband thought it was "delicious." Next time I will add a little more chicken and more grapes. This will become part of my regular rotation!

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jill

Cooking Level: Intermediate

Living In: Jackson, Mississippi, USA

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Reviewed: Jun. 18, 2008

Yes, I did the photo of the dish. I tripled the dish as I am a huge lover of indian food, and so does my wife. Sorry though, the chutney made it nasty. Love the idea of curry in a creamy chicken salad though. Won't make again, tossed 15 bucks worth of food.

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Kevin Lawrence

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Jun. 11, 2008

WONDERFUL! They aren't kidding. I made this for my daughters' first communion luncheon and everyone commented on it and wanted the recipe. Only change I made was substituting celery for the chutney. Don't know where to find chutney, but it tasted so good without it I don't care where you find chutney.

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JATUMLIN

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Reviewed: May 29, 2008

Read the reviews and extrapolated for my palette. Used Limonaise instead of mayo, pine nuts instead of pecans, cranberries instead of grapes. Oh, and I did add extra curry. Yum.

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No Appetite

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Mar. 18, 2008

This was really yummy even with light mayo. The sweetness of the grapes and chutney take the need away for the regular mayo. I will be making this again! Thanks!

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Jan. 16, 2008

I made this Chicken Curry Salad last night and used exactly what the recipe states except I used a half of cup of Mayo. I don't like a lot of Mayo in my salads. This is diffidently gourmet. It has a island favor to it but the next time I will add a little kick. Maybe Cayenne pepper or something but overall it was good. It will also work wonderful in a wrap.

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ddjack

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Reviewed: Jan. 11, 2008

This was going to be our dinner tonight, but DH found it in the fridge and just made himself a second sandwich for lunch....he LOVED this chicken salad. Used Perdue Short-Cut Chicken so no baking or boiling of the chicken was necessary. I used mango chutney, more curry powder, and even added 1 Tbs. of hot curry paste. We didn't have grapes so I threw in raisins...they were perfect! Kim, this recipe was fantastic, thank you so much for sharing!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 12, 2007

Delicious!

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OZONED

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Reviewed: Nov. 5, 2007

I used mango chutney as suggested, and shallot rather than onion. Served over lettuce with rice and fresh mango. Delicious!

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 13, 2007

Absolutely amazing, even Marines like it!

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Lisa

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Reviewed: Jul. 8, 2007

Best chicken salad I ever ate! I substituted fat-free yogurt for the mayo and used 2 Tbsp. yellow raisins in place of the grapes. I used romaine lettuce leaves to make chicken salad wraps - fantastic!

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Susan

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Wonderful Chicken Curry Salad

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