Creamy curried chicken salad

    50 min

    This is the best-ever chicken salad you'll ever taste. Chicken is tossed with water chestnuts, celery, grapes and almonds in a creamy curried dressing. Enjoy as is or as a side dish.

    9 people made this

    Serves: 8 

    • 1 (225g) tin water chestnuts, drained and halved
    • 2 tablespoons fresh lemon juice
    • 900g cooked chicken breast, chopped
    • 1/2 bunch celery, chopped
    • 450g red seedless grapes, halved
    • 110g toasted flaked almonds
    • 250ml mayonnaise
    • 115g mango chutney
    • 1/2 teaspoon curry powder
    • 1 teaspoon salt

    Prep:20min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Toss the water chestnuts with the lemon juice in a large bowl. Add the chicken, celery, grapes and almonds to the water chestnuts.
    2. Stir the mayonnaise, chutney, curry powder and salt together in a separate bowl. Fold the chicken mixture into the mayonnaise mixture; stir to coat evenly. Chill in refrigerator at least 30 minutes before serving.

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    Reviews in English (7)


    Thanks Sandy for a great recipe! The only thing I added was a little ground black pepper. Served this over a bed of butter lettuce and received nothing but raves. Will certinely add to my recipe box.  -  18 Apr 2011  (Review from Allrecipes US | Canada)


    Well of course I like it, I submitted it. Just wanted to add that I use SLICED water chestnuts that I then halve. Enjoy.  -  17 May 2010  (Review from Allrecipes US | Canada)


    Great cake! Took it to work and everyone loved it.  -  30 Jan 2011  (Review from Allrecipes US | Canada)