Ingredients
Chicken salad
- 400 g cooked skinless chicken breast Chilled; about 3 cups chopped. Weight is after cooking.
- 80 g mayonnaise About 6 tablespoons.
- 100 g plain 2% Greek yogurt
- 40 g mango chutney About 2 tablespoons; chop large pieces.
- 2 teaspoons mild curry powder About 4 g.
- 1 tablespoon lemon juice
- 30 g golden raisins
- 20 g toasted sliced almonds
- black pepper To taste.
- 1 tablespoon chopped flat-leaf parsley Optional, for serving.
Equipment
- Large mixing bowl
- Cutting board and knife
- Kitchen scale
- Spoon or silicone spatula
- Covered refrigerator container
Instructions
Mix and chill
- Use fully cooked, chilled chicken. Remove any skin or bones and cut the meat into bite-size pieces, or pull it into short shreds. The 400 g weight is cooked meat, not raw chicken.
- Stir the mayonnaise, Greek yogurt, mango chutney, mild curry powder and lemon juice together in a large bowl until the dressing is evenly golden. Chop any large chutney pieces first.
- Fold the chicken and raisins into the dressing until coated. Taste a small spoonful and add black pepper as desired. If the mixture is unusually stiff, stir in cold water 1 teaspoon at a time, using no more than 1 tablespoon.
- Cover and refrigerate for 20 minutes. Taste again before adding more seasoning; curry blends and chutneys vary in salt, heat and sweetness.
- Scatter the toasted sliced almonds over the salad just before serving. Add the optional parsley. Divide into four portions and serve chilled in sandwiches, with salad leaves or over freshly baked potatoes.
- Refrigerate promptly in a covered container at 40°F (4°C) or colder. Use within 48 hours of the chicken originally being cooked, or sooner if its package directs. Mixing it into dressing does not restart its storage clock.
Nutrition
Calories: 402kcalCarbohydrates: 15gProtein: 35gFat: 22g
Video
Notes
Nutrition is an ingredient-weight estimate per one-quarter batch, using cooked skinless chicken breast, regular mayonnaise, 2% Greek yogurt, chutney, raisins, almonds, curry powder and lemon. Bread, potatoes and optional parsley are excluded. Brands and chicken preparation change the result.
Cost planning basis for the amounts used: cooked chicken $5–6, mayonnaise and yogurt $1–2, chutney and raisins $1–1.50, almonds and remaining seasonings $1–1.50. This is an estimated ingredient allowance, not a current store quote.
Contains eggs, milk and almonds; check curry powder and chutney labels for additional allergens. Omit almonds if needed and check cross-contact labeling.
Video companion: Sorted Food demonstrates pulled coronation chicken for sandwiches. Their chicken-poaching method and ingredient proportions differ; this written recipe starts with already cooked, chilled chicken and uses the quantities above.