Indian Curry Chicken Salad

Makes 6 servings

Yogurt provides tang, hot mango chutney supplies heat, and dried fruits lend sweetness, making this dish a favorite among adults and children alike.


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
Serve as a salad on a bed of spinach or use as a filling in a whole wheat pita for lunch or a quick dinner.


Step 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 dates.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per serving
% Daily Value
% valeur quotidienne
Calories / Calories 287
Fat / Lipides 12.6 g
Saturated / saturés 2.2 g
+ Trans / trans
Cholesterol / Cholestérol 0.1 mg
Sodium / Sodium 430 mg
Carbohydrates / Glucides 29 g
Fiber / Fibres 3 g
Sugars / Sucres
Protein Protéines 17 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Niacin 
High in: Magnesium and vitamin B6
Diabetes Food Choice Values:
1 1⁄2 Carbohydrates
2 Meat & Alternatives 
1 Fat
In North America, Greek-style yogurt usually refers to a thick plain yogurt that is used to make dips, dressings and sauces. It is also available in low-fat varieties.

Abbey Fitzpatrick, Ontario