Chutney Chicken Salad

Chutney Chicken Salad

38 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  Sarah

“A quick and easy fruit and curry chicken salad. . . Other items may be added as desired, e.g., raisins, pineapple, coconut, nuts of your choice, green onion, etc.”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.

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Reviews (38)

Rate This Recipe


This chicken salad is wonderful! I've made it twice and it's gone within two days. You can alter the flavor slightly by using different flavored chutneys. I like to layer it over field greens and top it off with crunchy chow mein noodles, mandarin oranges and dried cranberries. It's so quick and easy and a great idea for using up grilled chicken left overs.



Have made this salad a number of times using your options by adding a large can of pineapple tidbits and toasted sliced almonds. Great meal on a hot evening.



excellent recipe. I added some yellow raisens. I bet this would be great with hard boiuled eggs too.

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Amount Per Serving (9 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 17.4 g
  • 35%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 240 mg
  • 10%

Based on a 2,000 calorie diet



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The Best Chicken Salad Ever


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