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Curried Chicken Salad

Curried Chicken Salad
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Chilling the poached chicken breasts in the cooking liquid ensures moist, succulent results in this curried chicken salad. Stuff into whole-wheat pita pockets with shredded lettuce.

Prep: 30 minutes | Total Time: 1 hour, 30 minutes
  • 2 cups
    reduced-sodium chicken broth
  • 2 cups
  • boneless, skinless chicken breasts, (1 1/2 pounds total), trimmed
  • 1/2 cup
    reduced-fat mayonnaise
  • 1/2 cup
    nonfat plain yogurt
  • 1/2 cup
    mango chutney
  • 2 teaspoons
    curry powder, to taste
  • tart apple, such as Granny Smith, cored and chopped
  • 1/4 cup
    currants, or raisins
  1. Bring broth and water to a boil in a large shallow pan. Add chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer the chicken to a shallow dish and pour the cooking liquid over the top. Refrigerate until chilled, at least 1 hour or overnight. Remove the chicken from the cooking liquid and dice.
  2. Stir mayonnaise, yogurt, chutney and curry powder in a medium bowl until well blended. Add the diced chicken, apple and currants (or raisins) and toss until thoroughly coated.
Nutritional Information

Makes: 6 servings
  • Calories274
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol68 mg
  • Carbohydrates29 g
    • Dietary fiber1 g
  • Protein25 g
  • Sodium538 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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