Chutney Chicken Salad Recipe - Allrecipes.com
Chutney Chicken Salad Recipe
  • READY IN 15 mins

Chutney Chicken Salad

Recipe by  

"A quick and easy fruit and curry chicken salad. . . Other items may be added as desired, e.g., raisins, pineapple, coconut, nuts of your choice, green onion, etc."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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Directions

  1. In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2003

This chicken salad is wonderful! I've made it twice and it's gone within two days. You can alter the flavor slightly by using different flavored chutneys. I like to layer it over field greens and top it off with crunchy chow mein noodles, mandarin oranges and dried cranberries. It's so quick and easy and a great idea for using up grilled chicken left overs.

 
Most Helpful Critical Review
Apr 24, 2008

I made this without the lime zest. Perhaps this is why it was good but not great. It was just too sweet. I was hoping it would have some zing to it but it didn't. I'll try it again but next time, with some lime zest.

 
Mar 11, 2003

Have made this salad a number of times using your options by adding a large can of pineapple tidbits and toasted sliced almonds. Great meal on a hot evening.

 
Feb 11, 2005

excellent recipe. I added some yellow raisens. I bet this would be great with hard boiuled eggs too.

 
May 19, 2005

My husband really enjoyed this. Added some sliced seedless red grapes and slivered almonds. Used leftover roast chicken from Sams Club.

 
Feb 21, 2005

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.

 
Jun 10, 2009

Great recipe, even better the second day. Like other reviewers I added and handful of golden raisons for a little sweetness. My picky 9 year old even liked it.

 
Mar 31, 2008

This was super tasty! I tossed in a little diced celery, green onion, and fresh pineapple. Used leftover baked chicken, so there was a mixture of white and dark meat. Served over a bed of lettuce. Look forward to making this again. I think it would be great in pitas or wraps.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 240 mg
  • 10%

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

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