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Curried Chicken Salad

Curried Chicken Salad


  • 1/2 cup mayonnaise
  • 2 Tablespoons Major Grey's chutney
  • 2 Tablespoons chopped cilantro
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon sour cream
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups cubed cooked boneless, skinless chicken 
  • 1 cup chopped celery
  • 1 cup halved red seedless grapes
  • 2/3 cup toasted slivered almonds
  • Lettuce leaves


  1. Stir mayonnaise, chutney, cilantro, mustard, sour cream, curry, salt and pepper in a large bowl.
  2. Add chicken, celery, grapes and almonds to curry mixture. Toss until well blended.
  3. Cover with plastic wrap and refrigerate for several hours to blend flavors.
  4. Serve chicken salad mixture on lettuce leaves with pita or naan bread on the side, if desired. Sprinkle with additional toasted almonds and chopped cilantro.

Serves: 4

Course: Main Course, Salads

Prep Time:

Cook Time:

Try this recipe if you have leftover chicken and want a way to spice up those leftovers.

Recommended Products: Toaster Ovens, Food Choppers

Curried Chicken Salad nutritional information
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