This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.

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  • Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

Cook's Note:

Broth from cooking the chicken can be saved for a separate use.

Nutrition Facts

266 calories; protein 14.9g; carbohydrates 8.2g; fat 19.5g; cholesterol 58.1mg; sodium 149.7mg. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
02/04/2013
Easy and delicious - plus it's a great way to use up leftover grilled chicken! This way I didn't have to go to the trouble of poaching the chicken. I mixed the dressing in a separate bowl before folding it into the chicken and other ingredients. For the dressing I used Hellman's light mayo cut with a bit of reduced fat sour cream along with regular curry and the rest of the ingredients. It chilled for just a couple of hours and it came out really good. Overall a great combination of flavors! Especially good on whole grain bread! Read More
(8)
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2013
Easy and delicious - plus it's a great way to use up leftover grilled chicken! This way I didn't have to go to the trouble of poaching the chicken. I mixed the dressing in a separate bowl before folding it into the chicken and other ingredients. For the dressing I used Hellman's light mayo cut with a bit of reduced fat sour cream along with regular curry and the rest of the ingredients. It chilled for just a couple of hours and it came out really good. Overall a great combination of flavors! Especially good on whole grain bread! Read More
(8)
Rating: 5 stars
04/18/2013
i did not use the apple or rosemary. i used a whole diced fresh mango used half lite mayo/greek yogurt for the dressing. i also added a can of black beans. yum-o thanks for the post simone stevin! Read More
(4)
Rating: 5 stars
11/11/2012
Delicious recipe! I really enjoyed the mix of flavors. Made exactly as recipe shown twice. I ended up adding a lot more curry just because we really like curry. Thank you so much for sharing. This is becoming my favorite way to use leftover chicken. Yummmmm Read More
(2)
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Rating: 5 stars
06/26/2018
Super yummy and healthy! I didn't have mango chutney so I diced one ripe sweet and firm mango instead and also added extra apple and celery. I only used half mayo and half greek yogurt. Served this as open face sandwiches for the family and for me crackers. I will make this often!! Read More
(1)
Rating: 5 stars
10/31/2019
Legit Read More
Rating: 5 stars
01/12/2020
I added more chutney than called by about triple. Read More
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Rating: 5 stars
07/03/2020
Excellent! I followed the recipe exactly and loved the result. I used a tart Granny Smith apple; some might prefer a slightly sweeter variety but this totally worked for me. Read More
Rating: 5 stars
12/15/2013
In a word - excellent! Quick and easy and oh-so-tasty!...MaryB Read More
Rating: 5 stars
03/07/2017
Used extra chicken breast and dried rosemary. Seriously amazing!! Read More
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