Ingredients
- 4 cups 1-inch dice poached chicken breast
- 1/2 cup plus 2 tablespoons minced red onion
- 1 tablespoon minced fresh coriander (cilantro)
- 4 teaspoons golden raisins
- 1 tablespoon vegetable oil
- 1 tablespoon Madras style curry powder
- 1 cup prepared or homemade mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Major Grey's mango chutney, chopped
- 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional
Serving suggestions:
- 2 cups lettuce or 4 medium pita breads
Directions
In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By lacyf_3502154
Alexandria, VA
on May 16, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make this frequently for our day hikes. It's super easy! All our friends love it and beg for the recipe. I double both the curry and the chutney. I usually use yogurt, light mayo, or the SmartBalance mayo.
By form_cce_4368022
Victoria, BC, C...
on January 11, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm a big fan of chicken salad and curry, so this recipe immediately caught my attention.
Changes: I omitted the raisins and substituted half of the mayonnaise for non-fat yogurt. I must say that the madras powder I used was a little more intense than the usual variety as I got it from an Indian market; otherwise, I probably would have used more.
This turned out well and was great in a whole wheat pita with shredded lettuce. I'd recommend it to anyone that's looking to make their chicken salad a little more interesting.
By abqpatt
Albuquerque, NM
on April 26, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Doubled the recipe & tripled the curry powder. Prepared it 2 days in advance for flavours to meld; added 1 c. sliced celery + 1/2 c. shredded carrot then served on bed of green + red-leaf lettuce. DID NOT ADD NUTs UNTIL SERVING TIME so they wouldn't go soft. All my friends, really, liked this & I DID tell them it's Rachel's recipe!!
Read all 4 reviews