Tropical Curried Chicken Salad
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons low sodium chicken broth
- 1 tablespoon mild curry powder
- 1 cup mayonnaise
- 2 tablespoons mango chutney (like Major Grey's)
- 1 tablespoon fresh lime juice
- 2 1⁄2 cups cooked chicken, diced
- 1 cup apple, diced and unpeeled (like Granny Smith)
- 1 cup pineapple chunk, preferably fresh
- 1⁄2 cup celery, diced
- 1⁄2 cup sweetened flaked coconut
- 1⁄3 cup dates, chopped
- 1⁄4 cup golden raisin
directions
- Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
- Whisk mayo, chutney, and lime juice into curry paste for dressing.
- Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
- Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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