Chicken & Chutney Salad Recipe
Chicken & Chutney Salad Recipe photo by Taste of Home
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Chicken & Chutney Salad Recipe

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I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.—Michelle Sichak, Meridian, Idaho
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 1 carton (6 ounces) plain yogurt
  • 1/4 cup light coconut milk
  • 1-1/2 teaspoons curry powder
  • 2 cups cubed cooked chicken
  • 2 cups green grapes, halved
  • 6 green onions, chopped
  • 1/2 cup dried cranberries
  • 1/3 cup mango chutney
  • 1/4 cup slivered almonds, toasted

Nutritional Facts

1 cup: 267 calories, 8g fat (2g saturated fat), 45mg cholesterol, 208mg sodium, 34g carbohydrate (26g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fruit, 1/2 fat.


  1. In a small bowl, whisk the yogurt, milk and curry until smooth.
  2. In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour.
  3. Just before serving, sprinkle with almonds. Yield: 6 servings.
Originally published as Mango-Chutney Chicken Salad in Taste of Home Winning Recipes 3 2012, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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