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Recipe By: Heather Teoh

Curried Chicken Salad

Leftover chicken meat from home-roasted or store-bought rotisserie chicken* can be transformed into something new and wonderful. Curry powder and mango chutney gives this salad a sweet yet spicy kick, and the bell pepper and green onions add a nice crunch.

*Instead of chicken, you can use potatoes as a vegetarian option!

Curried Chicken Salad

Serves 4 as side dish

Ingredients:

  • 3 cups roughly shredded cooked chicken
  • ½ cup red bell pepper, diced
  • ¼ cup diced green onions
  • ¼ cup raisins
  • ¼ cup slivered almonds

Dressing

  • 3 Tablespoons mango chutney**
  • 3 Tablespoons low fat mayonnaise or salad cream
  • 1 Tablespoon curry powder

**For a spicy salad, you can use hot mango chutney.

Instructions:

  1. Add chicken into a medium size salad bowl. Toss in bell pepper, green onions, raisins, and almonds.
  2. In a small bowl, mix mango chutney with mayonnaise and curry power.
  3. Spoon the dressing into the salad and toss everything together.
  4. Enjoy it in a sandwich or with whole wheat flat bread.

Recipe & photo by Heather Teoh

Hello! We hope you made and enjoyed this recipe from our Your Sandwich Can Save the World! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Curried Chicken Salad on Food Literacy Center’s website. Thank you!

 

Your Sandwich Can Save the World! Food Literacy Curriculum. 

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