Frixos Personal Chefing

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Curried Chicken Salad


Such a lovely summery dish with lots of hints of spice, paired well with the sweetness of the chutney and the smoothness of the yogurt. Serve it next to Basmati rice or simply on its own!

Curried Chicken Salad


Curried Chicken Salad

Prep Time15 mins
Cook Time20 mins
Total Time45 mins
Course: Main Dish
Cuisine: International
Keyword: Food Recipes, Pleasures, Poultry
Servings: 4 People


  • 2 Chicken Fillets , about 750 grs, cut in half lengthwise
  • 1 tablespoon All-Spice Berries
  • 1 Bay Leaf
  • 1 Red Onion , halved
  • 2 cloves Garlic , halved
  • ½ Yellow Onion , finely diced
  • 1 fresh Scallion , white and green parts finely chopped
  • 2 tablespoons Curry Powder
  • 1 tablespoon Lemon juice
  • 100 ml Mayonnaise
  • 150 ml Light Greek Yogurt
  • 1 tablespoon White Vinegar , mild
  • 3 tablespoons Mango Chutney
  • ½ Celery Stick , finely diced
  • 1 tablespoon fresh Oregan
  • 2 EVOO , Extra Virgin Olive Oil
  • ½ teaspoon Sea Salt
  • ½ teaspoon freshly ground Black Pepper


  • Place the chicken, red onions, garlic, all-spice berries and the bay leaf in a large pot. Bring to boil and simmer for 15 minutes until chicken has been cooked. Check doneness by slicing the thickest part and meat is white and not pink. Take off the fire, let rest for 10 minutes and then cut into small bite size cubes. Refrigerate until ready to use.
  • In a medium saucepan add the oil on medium heat and sauté the yellow onions for 3-4 minutes. Add the curry powder and sauté for a further minute.
  • To prepare our dressing take a large bowl, add the mayo and the yogurt, the vinegar and add the chutney and the sautéed onions, then the lemon juice, the scallions and the celery, season with the salt and pepper and mix well to combine. Add the chicken cubes, garnish with the oregano leaves and serve next to Basmati rice.

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