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Curried Chicken Salad

 6 chicken breasts, cooked and chopped (I used ½ of a turkey breast, cooked picked off the bone and chopped)
 ½ cup mayonnaise
 ¼ cup Major Grey’s chutney (I used my homemade Pineapple Chutney)
 4 tbsp curry powder
 1 cup medium-diced celery (2 large stalks)
 Green Onion, chopped (white and green parts)
 ½ cup currents
 Salt and pepper, to taste
 1 cup whole roasted, salted cashews
 1 package Fresh Pocket or Pita bread
1

For the dressing, combine the mayonnaise, chutney, curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

2

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and in fresh pita, or pocket bread.