Curried Chicken Salad

Featured in the Honolulu Star-Advertiser on February 28, 2018.



Curried Chicken Salad

  • Nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup light mayonnaise
  • 1/4 cup nonfat plain yogurt
  • 1/4 cup of your favorite chutney
  • 1 tablespoon curry powder or to taste
  • 1 tablespoon curry powder or to taste
  • 1/4 cup currants, raisins, or golden raisins
  • 1/4 cup chopped dried apricots
  • 1 celery stalk, chopped
  • 1 scallion, thinly sliced, optional
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped peanuts or toasted slivered almonds, optional


  1. Lightly coat a steamer basket with nonstick cooking spray.
  2. Set basket in a large stockpot with water filled to just below the basket.
  3. Add chicken in a single layer, place over medium heat, cover, and cook for 10-12 minutes, or until cooked through.
  4. Do not overcook.
  5. Set aside to cool.
  6. When cool enough to handle, shred or chop.
  7. Meanwhile, in a medium bowl, combine mayonnaise, yogurt, chutney, and curry powder.
  8. Add chicken, apple, currants, apricots, celery, and scallion; stir to combine.
  9. Season with salt and pepper.
  10. Sprinkle with nuts just before serving.

Serves 8.

Approximate Nutrient Analysis per serving (not including salt to taste but with optional ingredients):
180 calories, 6 g fat, 1 g saturated fat, 45 mg cholesterol, 300 mg sodium, 10 g carbohydrate, 2 g fiber, 13 g sugar, 15 g protein


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