Chicken Salad With Creamy Curry Dressing Recipe

Name: Chicken Salad With Creamy Curry Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 boneless skinless chicken breast halves, cooked and chilled; 2 tablespoons vegetable oil; 2 medium white onions, diced; 1 tablespoon curry powder; 1/4 cup tomato ketchup; 4 teaspoons apricot jam; 4 teaspoons mango chutney (mild or hot, your choice); 1/2 cup oil-based mayonnaise; 1/2 cup low-fat whipping cream; Serve with your choice of; sliced peeled mango; sliced peeled peach; sliced crisp granny smith apple; seedless grapes; cashew nuts or walnuts

Servings: persons

6 -8 boneless skinless chicken breast halves, cooked and chilled
2 tablespoons vegetable oil
2 medium white onions, diced
1 tablespoon curry powder
1/4 cup tomato ketchup
4 teaspoons apricot jam
4 teaspoons mango chutney (mild or hot, your choice)
1/2 cup oil-based mayonnaise
1/2 cup low-fat whipping cream
Serve with your choice of
sliced peeled mango
sliced peeled peach
sliced crisp granny smith apple
seedless grapes
cashew nuts or walnuts

1
Heat the oil over moderate heat and add the onions.
2
Cook until softened, then remove from heat.
3
If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
4
Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
5
When this mixture is cool, fold it into the mayonnaise.
6
Lightly whip the cream, and fold through as well.
7
On a large serving dish, spread some of the creamy curry dressing over the base.
8
Arrange the chicken fillets over the dressing.
9
Spoon remaining dressing over the chicken, enough to coat each portion.
10
Chill for several hours to allow flavors to blend.
11
Just before serving, surround the chicken with the fruit of your choice.
12
Garnish with sprigs of cilantro.
13
Hand nuts around separately for each person to sprinkle on their own portion.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 -8 boneless skinless chicken breast halves, cooked and chilled, 2 tablespoons vegetable oil, 2 medium white onions, diced, 1 tablespoon curry powder, and more.

Yes, Chicken Salad With Creamy Curry Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad With Creamy Curry Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions