Chicken Curry Salad
A Kitchen Muse: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
A colorful salad full of exotic flavor. Easy to assemble and delicious for lunch or dinner.
  • 1½ lb skinless boneless chicken breast (or rotisserie chicken from the grocers)
  • ½ cup mayonnaise
  • ⅓ cup plain yogurt
  • 5 teaspoons curry powder
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • 1 medium red onion, chopped (1 cup)
  • 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
  • 1 cup red seedless grapes (5 ounces), halved
  • 3 stalks chopped celery
  • ½ cup salted roasted cashews, coarsely chopped
  1. Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan.
  2. Add chicken and simmer, uncovered, 10 minutes.
  3. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
  4. Transfer chicken to a plate and cool 10 minutes.
  5. Chop into ½-inch pieces.
  6. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, and pepper in a large bowl.
  7. Add chicken, onion, mango, grapes, celery and cashews and stir gently to combine.
  8. Serve on bibb lettuce or on a croissant.
Recipe by A Muse in My Kitchen at