Recipe by Pam Anderson
"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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shredded meat from rotisserie-roasted chickens
celery stalks, diced
green onions, thinly sliced
1 3/4 cups
For Curried Chicken Salad:
pine nuts, toasted
For Classic Chicken Salad:
torn fresh basil leaves
slivered almonds, toasted
freshly ground black pepper
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...
We loved the curry version so much that we make it all of the time - it's fantastic!
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.
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.
The curry/chutney version is terrific! It will certainly become a family favorite!
I put my classic chicken salad in a pita with some romaine. Great lunch pocket option!
Excellent balance of flavors and textures. Very satisfying. This goes into my recipe box!
Both were great, but I would perfer the Classic Chicken Salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Salad Two Ways
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 347
** Calories from Fat: 148
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