Curried Chicken Chutney Salad

Curried Chicken Chutney Salad created by BecR2400

A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Cook chicken breasts in chicken broth on stovetop until tender.
  • Remove chicken from broth, cool and cut into cubes.
  • In a large bowl, mix all the ingredients together.
  • Chill and serve.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Gingerbee
Contributor
@Gingerbee
Contributor
"A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!"

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. adopt a greyhound
    Excellent salad. I made half a recipe as written with a cranberry chutney and MAG's Extra Special Extra Delicious Candied Pecans. What a wonderful salad on a hot day. Served with Recipe #159395.
  2. BecR2400
    What a lovely salad!! Loved the chutney addition-- I used a spicy cranberry chutney and a spoonful of apricot pineapple preserves and it was heavenly! Will try with Major Grey next time. Made for the April 2008 soup, sandwich, salad and starter Photo Tag event in the photos forum. Thanks Gingerbee!
  3. BecR2400
    Curried Chicken Chutney Salad Created by BecR2400
  4. MaryMc
    Good stuff!! I did make a few changes--substituted cashews for the walnuts, and added about 1/2 cup raisins and 1 cup finely-chopped celery. I also increased the curry powder to 1 tablespoon--I like a LOT of flavor! This recipe makes a large amount of dressing--I used about 2-1/4 lbs. boneless, skinless chicken thighs, and next time I think I'll use a little more (as much as 3 lbs.) I made most of it the day before, and added the apple, celery and cashews at the last minute so they'd still be crunchy.
  5. MaryMc
    Good stuff!! I did make a few changes--substituted cashews for the walnuts, and added about 1/2 cup raisins and 1 cup finely-chopped celery. I also increased the curry powder to 1 tablespoon--I like a LOT of flavor! This recipe makes a large amount of dressing--I used about 2-1/4 lbs. boneless, skinless chicken thighs, and next time I think I'll use a little more (as much as 3 lbs.) I made most of it the day before, and added the apple, celery and cashews at the last minute so they'd still be crunchy.
Advertisement

Find More Recipes