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+ servings

Curry Chicken Salad

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


  • 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


  • Preheat the oven to 375 degrees and season the chicken with salt and pepper.
  • Line a cookie sheet with a silicone mat, then add the chicken and spray with canola oil spray.
  • Roast for 18-22 minutes or until juices run clear when pierced with a knife.
  • Alternately you could boil the chicken until cooked through.
  • Remove the chicken from the oven to cool, then chop into small bite sized chunks - about a half inch to an inch.
  • Toss with the remaining ingredients and let sit for 1-2 hours in the refrigerator before serving.


Calories: 278kcal | Carbohydrates: 8.9g | Protein: 36g | Fat: 10.7g | Saturated Fat: 2.5g | Cholesterol: 102mg | Sodium: 291mg | Fiber: 1.5g | Sugar: 5.2g