Curried Chicken Salad

Great for salads and sandwiches alike!  This versatile recipe works in all seasons.  It’s the perfect way to spice up a cold dinner on a hot night, or even a brown bag lunch.


  • 1 ¾ cup chicken broth
  • 1 skinless boneless chicken breast
  • ½ cup mayonnaise
  • 1/3 cup plain yogurt
  • 5 tablespoons curry powder (Madras, Bo Kaap, or Ras el Hanout recommended)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium red onion, chopped
  • 1 firm-ripe mango, peeled, pitted, and chopped (alternate: 1/3 cup mango chutney)
  • 1 cup red seedless grapes, halved
  • ½ cup salted roasted cashews, coarsely chopped.


  1. Bring 4 cups water to a simmer with chicken broth in a 2-3 quart saucepan.  Add chicken and simmer, uncovered, 6 minutes.  Remove pan from heat and cover, then let stand until chicken is cooked through (about 15 minutes).  Transfer chicken to a plate and cool 10 minutes.  Chop into ½ inch pieces.
  2. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.  Add chicken, onion, mango, grapes, and cashews, and stir gently to combine.

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