Chicken Salad Two Ways Recipe -
Chicken Salad Two Ways Recipe
  • READY IN 40 mins

Chicken Salad Two Ways

Recipe by  

"It's your choice which you eat first! Creamy chicken salad sweetened with a hint of chutney and flavored with curry powder and toasted pine nuts, or the classic option which favors fresh lemon juice, fragrant basil and slivered almonds."

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Original recipe makes 8 servings Change Servings
  • PREP

    40 mins

    40 mins


  1. Mix chicken, celery, green onions and mayonnaise in a large bowl. Transfer half the salad to a separate bowl.
  2. To make the Curried Chicken Salad: stir chutney, curry powder and pine nuts into one of the salads. Season with salt to taste.
  3. To make the Classic Chicken Salad: stir lemon juice, basil and almonds into the other salad. Season with salt and pepper to taste.
  4. Cover and chill the salads. Serve one after 15 minutes; keep the other one refrigerated for another meal.
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Reviews More Reviews

Jun 30, 2006

This is great chicken salad. I prefer the curry chicken version. The Pine nuts and the almonds give it such a great crunch. Very flavorful! I'm planning to include this in my next outdoor party menu...

Feb 23, 2009

We loved the curry version so much that we make it all of the time - it's fantastic!


9 Ratings

Aug 29, 2006

I've never had curry before, so I was leary, but I really enjoyed both types of chicken salad and it was nice to have some for left overs.

Jul 25, 2006

Made the curried version of this chicken and it was awesome! Nice sweetness along with the celery and green onions. It lasted all weekend and I will make it again.

Jul 19, 2006

The curry/chutney version is terrific! It will certainly become a family favorite!

Jun 30, 2006

I put my classic chicken salad in a pita with some romaine. Great lunch pocket option!

Jun 30, 2006

Excellent balance of flavors and textures. Very satisfying. This goes into my recipe box!

Jun 30, 2006

Both were great, but I would perfer the Classic Chicken Salad.


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 41.5 g
  • 83%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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