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Nutrition Facts
Serving Size 495 g
(Approx. 4 Servings)
Amount Per Serving
Calories 550 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 640 mg 27%
Total Carbohydrate 36 g 12%
Dietary Fiber 9 g 36%
Sugars 20 g
Protein 41 g
Vitamin A 280% Iron 25%
Vitamin C 35% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bombay Chicken Salad
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
4  People


Recipe makes 4 Servings

1 H-E-B Original Roasted Rotisserie Chicken
2 Fuji apples
2 large celery
1/3 cup(s) green onions, chopped
1/4 cup(s) red currants
1/2 Tsp kosher salt
1/2 Tsp H-E-B Pure Ground Black Pepper
1/3 cup(s) H-E-B Real Mayonaise
1/4 cup(s) Crosse & Blackwell Major Grey's Chutney, mango
2 Tsp lemon, juiced
2 Tsp Central Market Curry Powder
1/2 cup(s) Hill Country Fare Slivered Almonds
1 romaine lettuce
2 Tbsp coconut flakes
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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 2-3 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 and sprinkle salad with coconut.



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