Curry Chicken Salad

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READY IN: 10mins
Recipe by Colorado Lauralee

This was found in the February 10, 2009 edition of Woman's Day. It sounded so good to me that I prepared it for our meal last night. We liked it alot! I did use the madras curry that I had on hand, and I also used the mayonnaise from Mexico that contains lime.

Ingredients Nutrition


  1. Combine cubed chicken breast with enough water to cover in a sauce pan. Heat to simmer over medium heat.
  2. Cook 4-5 minutes until chicken is cooked through. Drain and chop slightly.
  3. In a large bowl mix yogurt, mayonnaise, curry, salt and pepper until well combined.
  4. Add chicken and apples; mix together.
  5. Cover and refrigerate at least an hour. Serve with salad greens and pita. (We used alfalfa sprouts).
  6. The longer this is refrigerated the tastier the chicken. The yogurt tenderizes the chicken which allows the curry flavor to penetrate more fully.
  7. Time does not include refrigeration time.
  8. ENJOY!

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