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Recipe Heather Teoh of Eat the Wind

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!

Yield: Serves 4 as side dish

Curried Chicken Salad


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


  • 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.


  1. Add chicken to 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 powder.
  3. Spoon the dressing over the salad and toss everything together.
  4. Enjoy it in a sandwich or with whole wheat flatbread.


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