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

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!

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.

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!

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.

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.

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.

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!

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.

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!

Delicious!

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

Absolutely amazing, even Marines like it!

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!

My favorite chicken salad recipe! My signature dish at potlucks and cook outs, sometimes I add a head of sliced lettuce just before serving instead of using it for sandwiches or pastries. The recipe is so adaptable and yummy.