Tropical Curried Chicken Salad

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Total Time
15 mins
0 mins

Adapted from the recipe at Maxwell's Plum, a legendary New York restaurant now no longer with us.... :(

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  1. Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
  2. Whisk mayo, chutney, and lime juice into curry paste for dressing.
  3. Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
  4. Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.