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 / Cold Chicken Salad With Exotic Curry and Chutney Dressing Recipe
    Lost? Site Map

    Cold Chicken Salad With Exotic Curry and Chutney Dressing

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Jainagirl's Note:

    Here's a unique and delicious take on chicken salad that has an interesting list of ingredients that combine for an exotic yet mild flavor. For a spectacular presentation, serve in a hollowed out loaf of crusty bread. Cut into wedges, bread and all, to serve. The original recipe is from a cookbook by Susan Brown Draudt entitled "Food Processor Cookery," published by HPBooks, Inc. in 1981 and 1984. Please note the recipe does not require a food processor and is a great way to use leftover roast chicken. Even the dark meat! For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder. Both are widely available in larger supermarkets with international foods sections.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6


    Units: US | Metric


    1. 1
      For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
    2. 2
      Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
    3. 3
      Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.

    Ratings & Reviews:


    Nutritional Facts for Cold Chicken Salad With Exotic Curry and Chutney Dressing

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 831.5
    Calories from Fat 496
    Total Fat 55.1 g
    Saturated Fat 14.9 g
    Cholesterol 126.7 mg
    Sodium 367.3 mg
    Total Carbohydrate 51.1 g
    Dietary Fiber 5.6 g
    Sugars 26.6 g
    Protein 38.6 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    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