City Market's Curried Chicken Salad


SourceCity Market Prepared Foods
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes


Spice up your next meal with some curried chicken salad! 


2 pounds
chicken breast (boneless & skinless)
1 tablespoon
1 teaspoon
black pepper (freshly ground, plus more to taste)
1 cup
almonds (sliced & toasted)
1/4 cup
curry powder (toasted)
1/2 cup
celery (sliced thin on a bias)
3/4 cup
1/4 cup
mango chutney
salt (to taste)
1/2 teaspoon
cayenne pepper


Preheat oven to 350°F. Lay out chicken on a lightly oiled sheet tray and season with salt & pepper. Bake for 25-30 minutes until internal temperature (taken with an instant read thermometer) reads 165°F. Set aside until cool enough to handle and then dice into small cubes. Place almonds on sheet tray and toast in oven 5-7 minutes (be sure not to burn) and then set aside.

Place curry powder in a small dry sauté pan and cook over medium heat until curry becomes fragrant and turns golden. Combine chicken, celery & almonds. In a separate bowl, whisk together mayonnaise with curry, chutney, spices, salt and pepper and then combine all ingredients in a large bowl. Adjust seasonings to taste.