Curried Chicken Salad

I don’t know about you, but I seriously struggle with new ideas for work-week lunches. Usually my lunches consist of some sort of grain/veggie concoction (like this or this), or a turkey sandwich or wrap of some sort (like this). But even my favorite things need to be switched out and changed up every once in a while.

As I was contemplating lunch yesterday, I recalled a recipe for Curried Chicken Salad that I made a few years ago, but not since. This recipe is a great alternative to the basic chicken salad I usually make, and it brings in flavors and seasonings that I don’t often eat. With a few simple ingredients (mayo, curry powder, and white wine), and one key ingredient (jarred mango chutney), lunch can be delicious and different with little effort.

This Curried Chicken Salad could be enjoyed wrapped in a whole wheat tortilla, between toasted bread, or on top of a bed of greens!
IMG_6077 IMG_6078 IMG_6079 IMG_6076

Curried Chicken Salad

What You Need

  • 2 pounds boneless skinless chicken breasts
  • 3/4 cup mayonnaise
  • 1/6 cup dry white wine
  • 1/8 cup Trader Joe's Mango Ginger Chutney (or other prepared mango chutney)
  • 1/4 teaspoon ground ginger (omit this if you're using the Trader Joe's mango ginger chutney)
  • 1 tablespoon curry powder
  • 1/2 tablespoon fresh lemon juice
  • 2 green onions, chopped
  • 1 celery stalk, chopped
  • 1/6 cup salted cashews or slivered almonds, roughly chopped (optional)

What To Do

  1. Preheat oven to 375 degrees. Place chicken in baking pan. Brush with oil and sprinkle with salt and pepper. Roast for 35 minutes, or until done. Cool and cut into 1/2-inch cubes.
  2. Whisk mayo, wine, chutney, curry power, lemon juice and ginger in large bowl. Add chicken, onions and celery. Toss to coat. Mix nuts into salad if you're using them.
  3. Serve with on a wrap, bread, or a bed of lettuce.

© Copyright 2021 Glori Of Food