Articles & Recipes

Indian Curry Chicken Salad

March 18, 2019

Yogurt provides tang, hot mango chutney supplies heat, and dried fruits lend sweetness, making this delicious Spring-time dish an easy to make favorite among adults and children alike.

Ingredients Makes 6 servings

1⁄2 cup light mayonnaise 125 mL
1⁄4 cup low-fat Greek-style yogurt 60 mL
1⁄3 cup hot mango chutney 75 mL
1 tsp curry powder 5 mL
1⁄2 tsp freshly ground black pepper 2 mL
Pinch salt Pinch
2 cups diced cooked chicken 500 mL
1 cup chopped celery 250 mL
1 cup seedless grapes, cut in half 250 mL
1⁄2 cup chopped dried apricots 125 mL
1⁄4 cup chopped dates 60 mL
1⁄4 cup sliced green onions 60 mL
1⁄4 cup toasted slivered almonds 60 mL


  1. In a large bowl, whisk together mayonnaise, yogurt, chutney, curry powder, pepper and salt. Gently stir in chicken, celery, grapes, apricots, dates, green onions and almonds.
When you’re making a chicken dish, cook 2 extra breasts to use the next day to prepare this salad. To reduce the sugar content, omit the apricots and/or dates. To reduce the sugar content, omit the apricots and/or dates.


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