City Market's Curried Chicken Salad

City Market Prepared Foods

Spice up your next meal with some curried chicken salad! 

Our curry chicken salad is on a plate with four slices of hearty bread piled behind it. Behind that plate to the right is a bowl of chicken salad, to the left a cutting board with the rest of the loaf.

Prep Time

10 minutes

Cook Time

45 minutes


4 Servings


2 pounds chicken breast (boneless & skinless)
1 tablespoon salt
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 mayonnaise
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.