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Bombay Chicken Salad



Quick and easy


Prep Time:

15 minutes


4 servings


1  each  roasted Whole Chicken, skin and bones removed or 2 packages (5 ounces each) roasted Chicken Breast

2  each  Fuji apples

2  each  large stalks celery

1/3  cup  chopped green onions

1/4  cup  currants

1/2  teaspoon each  salt and pepper

1/3  cup  mayonnaise or low-fat mayonnaise

1/4  cup  Major Grey's mango chutney

2  teaspoons  lemon juice

2  teaspoons  curry powder

1/2  cup  slivered almonds, toasted

*  Boston or Romaine lettuce leaves

*  shredded coconut, optional


Cut chicken into small cubes about 3/8-inch square (3 cups chicken cubes). Core unpeeled apples and cut into 1/4-inch cubes leaving skin on apples. Chop celery into 1/4-inch pieces.

Blend chicken with apple, celery, green onions, currants, salt and pepper in a large bowl. Stir together mayonnaise, chutney, lemon juice and curry powder for dressing until well mixed.

Fold dressing into chicken mixture.

Toast almonds in a skillet over Medium heat 2 to 3 minutes, stirring often, until golden.

Arrange lettuce leaves on individual plates or a platter. Fold almonds into chicken salad just before serving over lettuce leaves. Sprinkle salad with coconut if desired.
Nutritional Information
No Nutritional Information Available

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