April 2017: Curried Chicken Salad

April’s “Recipe of the Month” was chosen for two reason: flavorful & quick!

With only 8 ingredients it is great as a sandwich, eaten with crackers, or as a stand alone meal.

  • Curry Mayonnaise
  • 1 tablespoon vegetable oil
  • ½ yellow onion, finely chopped (1/4 cup)
  • 2 tablespoons curry powder (Madras, if you can find it)
  • 1 cup mayonnaise (I recommend Hellman’s)
  • 2 tablespoons mango chutney or apricot preserves
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • ½ teaspoon kosher salt
  • *Chicken
  • *For weeknight dinner or when you’re in a hurry, skip this step and use leftover chicken or a rotisserie chicken.

These ingredients are simple and by using a rotisserie chicken you save a ton of time.

We used Medium Yellow Curry Powder from the local spice shop Savory Spice and we used LaCruz Mango Chutney which is a local product from Boulder.


Curried Mayonnaise

Heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don’t let it brown)

Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool.

When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.

Toss chicken with curried mayonnaise. Season with salt, to taste. (can be made a day ahead)


Next time: If we were to make again we would consider adding raisins or currants for a hint of sweetness and celery for some crunch.

We found this recipe on Pinterest, see link below to find the original recipe:

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