Curried Chicken Salad Recipe | Side Dish Recipes | PBS Food

Curried Chicken Salad

Curried Chicken Salad recipe

Turn dry chicken into a curry-infused chicken salad dish from food blogger Marc Matsumoto of the Fresh Tastes blog.


Yield: 4 servings



  • 70 grams raw cashew nuts, crushed
  • 1/4 cup mayonnaise
  • 1 tablespoon mango chutney
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoons lemon juice
  • 410 grams cooked chicken breast, cut into cubes
  • 100 grams grapes, cut in half
  • 60 grams celery (about 1 rib), diced
  • 20 grams scallions (about 2 scallions), chopped


  1. Add the raw cashew nuts to a cast iron or stainless steel pan and toast over medium low heat, stirring (or tossing) constantly to keep the nuts from scorching on one side. Once the nuts are a uniform medium brown, transfer to a plate to cool.
  2. Whisk the mayonnaise, mango chutney, curry powder, salt, black pepper and lemon juice together in a medium bowl.
  3. Add the toasted cashews, chicken, grapes, celery and scallions and stir to combine.
  4. Serve over a bed of lettuce, or in a sandwich.
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