Total Time
Prep 20 mins
Cook 10 mins

Delicious main dish salad, perfect for a summer lunch or light supper. I typically use Madras (hot) curry powder, but used a mild blend in this dish as I felt it would benefit from a lighter flavor. Use your own preference and adjust the amount to suit your taste. I garnished with fresh cilantro to add some color, but also ended up really enjoying the flavor it added. The original recipe does not give any chill time, but I think it tastes more balanced after some time in the fridge. -Adapted from Gourmet

Ingredients Nutrition


  1. Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
  2. Add chicken and simmer, uncovered, 6 minutes.
  3. Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
  4. Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
  5. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
  6. Add chicken, onion, mango, grapes, and cashews; gently stir to combine.


Most Helpful

Lovely currie chicken salad, love the sweet coolness of the mango and grapes with the heat of the currie. Nice finish with the crunchiness of the cashews. Very nice combination of flavours! Have to admit I used only about half of the currie powder called for and it was enough for us. Thanks for sharing a repeater!!

Derf September 29, 2005

I love this recipe! I have made it on several occassions, first substituting leftover turkey and also chicken thighs. I left out both the mango and grapes but added some dried fruit and nuts.
As for serving, I've used this as a wrap filling (yummy) and most recently I tossed it with broccoli-slaw. Thanks for a great recipe GaylaJ

Lifeswruff January 03, 2011

According to the date on my paper, I have been making this recipe since June 2002. I have flirted with other curried chicken salads, but this one is old faithful...very, very good.

Sweet Baboo August 21, 2009

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