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Curried Chicken Salad

  • 30 m
  • 1 h 30 m
EatingWell Test Kitchen
“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.”


    • 2 cups reduced-sodium chicken broth
    • 2 cups water
    • 6 boneless, skinless chicken breasts, (1½ pounds total), trimmed
    • ½ cup reduced-fat mayonnaise
    • ½ cup nonfat plain yogurt
    • ½ cup mango chutney
    • 2 teaspoons curry powder, or to taste
    • 1 tart apple, such as Granny Smith, cored and chopped
    • ¼ cup currants, or raisins


  • 1 Bring broth and water to a boil in a large shallow pan. Add the chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer 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.
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