curried chicken

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A vibrant and tropical take on a classic curried chicken salad, bursting with colorful fruits, crunchy macadamia nuts, and a hint of sweetness from chutney and coconut.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2 cup cooked chicken, diced
0.333 cup mayonnaise
1 tbsp mango chutney, heaped
1 tsp curry powder
0.5 apple apple, chopped (no peel)
1 tbsp raisins
1 tbsp sweetened shredded coconut
2 tbsp roasted macadamia nuts, chopped

For Serving

2 cup assorted fruit (strawberries, blueberries, kiwi, mango, papaya, pineapple, watermelon, cantaloupe, honeydew, grapes, pink grapefruit) chopped or sliced as needed
4 leaves leafy green lettuce washed and dried
2 lime wedges
0.25 cup toasted shredded coconut for garnish

Instructions

Preparation Steps

In a medium bowl, mix the mayonnaise, mango chutney, and curry powder until well combined. Adjust seasoning and curry strength to taste.
Add the diced chicken to the dressing and stir to coat evenly.
Gently fold in apple, raisins, shredded coconut, and macadamia nuts. Chill for 10 minutes if desired.
Line two wide shallow salad bowls with 2 lettuce leaves each. Place a large scoop of curried chicken salad in the center.
Arrange a colorful assortment of fruit around each chicken salad, either mixed together or grouped by type for visual appeal.
Garnish each plate with a lime wedge and a sprinkle of toasted coconut. Serve immediately.

Notes

For a more balanced presentation, group fruits by color—reds, oranges, greens, pinks—for a stunning tropical platter. Use leftover roasted chicken for convenience.