Curry Chicken and Pecan Salad

    25 minutes

    A chilled chicken salad for sandwiches or salads made with shredded chicken, chutney, pecans, grapes and onions. Seasoned with curry powder.

    57 people made this

    Serves: 8 

    • 5 skinless, boneless chicken breasts
    • 1 cup mayonnaise
    • 3/4 cup chutney
    • 1 teaspoon curry powder
    • 1/4 teaspoon pepper
    • 2/3 cup chopped pecans
    • 1 cup seedless grapes, halved
    • 1/2 cup diced onion

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes or until cooked through. Drain, cool and shred into small pieces with a knife and fork.
    2. In a large bowl, combine mayonnaise, chutney, curry powder and pepper. Stir in chicken, pecans, grapes and onions. Chill.

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    Reviews in English (60)


    This is definitely one of my favorites. I use a slightly different recipes, but it's rather close. To cut down on the fat, I use a 6 ounce carton of yogurt, and since I'm normally making 2 servings, I only use 3 skinless boneless chicken breasts and 1/2 C of SUGAR-FREE chutney. I also toss in different nuts and fruits...sometimes sunflower seeds (1/2 C) or slivered almonds, instead of the pecans, or 1/4 C raisins and 1/2 C diced apples instead of the grapes. I prefer to omit the onion. My version has about 300 calories per serving, makes 2 main dish servings.  -  09 Oct 2005  (Review from Allrecipes USA and Canada)


    This salad is beyond yummy! It's very formal and would definitely be the star of any meal. As a note, 3/4 cup is an entire 9 oz. bottle of chutney.  -  06 Feb 2004  (Review from Allrecipes USA and Canada)


    I use Major Grey's Mango Chutnet with this recipes, although others would probobly be just as good. It really is a great recipe!  -  16 Sep 2002  (Review from Allrecipes USA and Canada)