Curry Chicken Salad

*Picture coming soon.

Here is an easy and delicious recipe that is perfect for the hot summer months.  The curry adds a nice spice whereas the chutney brings a bit of sweetness to the mix.  If you prefer it less sweet, add less chutney.  I also love the various textures offered by the grapes, cashews, and celery.  An even added bonus? It makes excellent leftovers.


For the Chicken:
3 chicken breasts, bone in and skin on
1 1/2 tablespoons oil
Salt and pepper

For the Dressing:

1/2 + 1/4 cup mayonnaise
4 1/2 teaspoons curry powder
Juice from 1 lemon
1/8 cup chutney ( I prefer Major Grey’s brand)
1/2 teaspoon salt
1/8 teaspoon cayenne

For the Mixings:

1 cup grapes, cut in halves
2 scallions, chopped
1/3 cup cashews, chopped
1/2 cup celery, diced


Heat oven to 350 degrees. Place chicken in an oven proof dish and cover with oil, salt and pepper. Bake until internal temperature reads 160-165 degrees or about 45 minutes.

Let chicken cool. Once it’s cool enough to handle, take off the skin, shred the chicken, and place in a medium sized bowl.

Add the mixings and desired amount of dressing. Refrigerate until cold or at least 1 hour.

I suggest serving it on grilled bread or on top of mixed greens.



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