Curried Chicken Salad

I heard a factoid about this dish. I always thought it was a product of India but no, it was invented by Cordon Bleu chefs peppering a coronation luncheon in London. This dish is not for every one or everyday but it is a remarkable blend of tastes, texture and delight. I make it for soup, sandwich and salad nights.







4 med-large cooked boneless skinless chicken breasts

1 Tbs vegetable oil

½ yellow onion, finely chopped (¼ cup)

2 Tbs curry powder

2 Tbs mango chutney or apricot preserves

1 Tbs key lime juice

salt (substitute) and pepper to taste

Bread for sandwiches or lettuce or other greens for appetizers


  1. Wash, dry, and dice chicken breasts. Salt substitute and pepper and set aside.
  2. Heat oil in a small skillet over medium-low heat. Sauté onion 4-5 minutes, stirring occasionally, until soft and translucent
  3. Add curry powder and cook, stirring, for 1 minute, until fragrant. Remove from heat and scrape onions and curry into a small bowl.
  4. When cool add curried onions to a mixing bowl of chutney (or preserves), lime juice and the mayonnaise, (1 quarter cup at a time). mix well and add next 1/4 cup until the flavor and consistency match your pallet. Stop adding mayo when the taste and texture are right. Take care not to create a soup! 

Serve as a sandwich on your favorite bread or just on lettuce leaves as an appetizer.