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Curried Chicken Waldorf Salad ~ everybody loves chicken salad, but jazz it up with warm Indian spices, crisp apples celery, raisins, walnuts, coconut, grapes and it becomes a fork magnet.



Total time

15 minutes


Sides, Lunch


  • 1¼ lb boneless skinless chicken breasts (or leftover cooked chicken)
  • 1 small unpeeled apple (diced)
  • lemon juice
  • dressing (whisk together and taste to adjust)
  • ½ cup mayonnaise
  • ¾ tsp curry powder
  • ¼ turmeric powder
  • 1 tbsp Mango chutney
  • salt to taste


  1. If you are starting with raw chicken, put the breasts in a saucepan and cover with cold water. Bring to a boil and then turn the heat down and GENTLY simmer for 10 minutes, or until done in the middle and no longer pink. Temperature should read 170F. Drain and chill.
  2. Cut the meat into 1/2 inch chunks and add to a large bowl. Toss with the dressing.
  3. Add the rest of the ingredients and toss gently. This can be made several hours ahead.
  4. View the recipe instructions at The View From the Great Island

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