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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


Lightly coat a steamer basket with nonstick cooking spray. Set basket in a large stockpot with water filled to just below the basket. Add chicken in a single layer, place over medium heat, cover, and cook for 10-12 minutes, or until cooked through. Do not overcook. Set aside to cool. When cool enough to handle, shred or chop.

Meanwhile, in a medium bowl, combine mayonnaise, yogurt, chutney, and curry powder. Add chicken, apple, currants, apricots, celery, and scallion; stir to combine. Season with salt and pepper. 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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