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!
Curried Chicken Salad
Serves 4 as side dish
- 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.
Add chicken into a medium size salad bowl. Toss in bell pepper, green onions, raisins, and almonds.
In a small bowl, mix mango chutney with mayonnaise and curry power.
Spoon the dressing into the salad and toss everything together.
Enjoy it in a sandwich or with whole wheat flat bread.
Recipe & photo by Heather Teoh