Total Time
15mins
Prep 10 mins
Cook 5 mins

A curry salad that can be used as a topper for traditional salad or as a sandwich or pita filling...light and healthy! This dish tastes best cold so optimal serving would be if you made it a few hours early and refrigerated it

Ingredients Nutrition

Directions

  1. combine yogurt, lemon juice, curry, ginger and a dash of salt in a bowl, refrigerate.
  2. mix chicken, apple, onions, and almonds in a bowl and toss.
  3. add yogurt curry topping to chicken mix; toss.
  4. slowly mix in mango.
Most Helpful

Love this one, will make it again. Though I like spicy, I think I'll cut down the red onion next time. I omitted mango and apple (don't have them in my fridge this time) and serve this on top of greens. Oh, I used Brown Cow Mapple youghurt (what I have right now).

engie.jp December 15, 2010

If you love curry, this recipe is definitely a 'must make'. I omitted the red onion, green onion, and mango (mango is not in season in my climate) and the result was excellent. I've also made with canned turkey and canned chicken--both excellent results. Will definitely make again.

Frankenchef October 13, 2009