Curry Chicken Salad

Curry Chicken Salad

Curry Chicken Salad made with mango chutney, almonds and currants is a delicious lightened up recipe with greek yogurt.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 278 kcal
Author Sabrina


  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • canola oil spray
  • 2 tablespoons curry powder
  • 1/4 cup fat free greek yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup mango chutney
  • 1/4 cup black currants
  • 1 green onion sliced (plus more for garnish)
  • 1/4 cup almonds slivered
  • 2 stalks green onions sliced thinly
  • 2 tablespoons parsley minced


  1. Preheat the oven to 375 degrees and season the chicken with salt and pepper.
  2. Line a cookie sheet with a silicone mat, then add the chicken and spray with canola oil spray.
  3. Roast for 18-22 minutes or until juices run clear when pierced with a knife.
  4. Alternately you could boil the chicken until cooked through.
  5. Remove the chicken from the oven to cool, then chop into small bite sized chunks - about a half inch to an inch.
  6. Toss with the remaining ingredients and let sit for 1-2 hours in the refrigerator before serving.
Nutrition Facts
Curry Chicken Salad
Amount Per Serving
Calories 278 Calories from Fat 96
% Daily Value*
Total Fat 10.7g 16%
Saturated Fat 2.5g 13%
Cholesterol 102mg 34%
Sodium 291mg 12%
Total Carbohydrates 8.9g 3%
Dietary Fiber 1.5g 6%
Sugars 5.2g
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.