Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chutney Curry Chicken Salad Recipe
    Lost? Site Map

    Chutney Curry Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    stgmngrjan's Note:

    Chicken salad is elevated by using a spicy chutney and good curry blend. I received this recipe from a friend's co-worker at Salon Kellogg in Kansas City, MO. It holds up well for 3-5 days when refrigerated; you might want to add a TBS or so of mayo prior to serving if it has been in the fridge for over a day. If you can't find a spicy chutney use a regular one and add some good chili powder, about 1/2 teaspoon. NOTE: the recipe is only as good as the curry powder used. If you don't have a preference, try Penzey's Maharajah Curry. It's a tasty blend. Prep time includes cooking the rice but doesn't include cooking the chicken.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6-8


    sandwic ...

    Units: US | Metric


    1. 1
      Cook rice on stovetop in your preferred way.
    2. 2
      While rice cooks, chop chicken. Slice water chestnuts into slivers. Dice the green onions.
    3. 3
      Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. About 10 minutes on medium heat.
    4. 4
      When rice is finished cooking, mix all ingredients in a large bowl, stirring gently and thoroughly. Refrigerate an hour or so. Eat in sandwiches or atop crackers. We like it on plain water crackers.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:


    Nutritional Facts for Chutney Curry Chicken Salad

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 579.0
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 5.0 g
    Cholesterol 35.8 mg
    Sodium 620.5 mg
    Total Carbohydrate 57.8 g
    Dietary Fiber 3.8 g
    Sugars 7.8 g
    Protein 11.4 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes