Curried chicken salad

Prep 25 min
Total 40 min
Makes 6 Servings



skinless, boneless chicken breasts, halved lengthwise
1/2 cup
1 tsp
1 tbsp
1 1/2 tsp
1/4 tsp
ripe mangoes, diced
1/4 cup
dried cranberries
green onions, thinly sliced
celery stalk, finely chopped
6 leaves
Boston lettuce
English muffins, toasted


  • ARRANGE chicken in a single layer in a large pot. Add water to just cover. Bring to a boil over medium-high. Flip chicken, reduce heat to medium and simmer until cooked, about 6 more min. Cool.
  • STIR mayo with lemon zest, juice, curry and salt in large bowl. Using 2 forks, shred chicken, then stir into mayo mixture with mango, cranberries, green onions and celery. Divide among muffins with lettuce leaves. Sandwich with tops.


Calories 455, Protein 30 g, Carbohydrates 45 g, Fat 18 g, Fibre 4 g, Sodium 514 mg.

Wine Pairings

Curried chicken sandwich. Pair it with: A crowd-pleasing chardonnay.
Exploding with ripe peaches and seductive vanilla spice, this chardonnay complements the curry and mango in the salad. It’s not as heavy as a typical chardonnay, but the flavour is still full and rich.
Our pick: Ghost Pines Winemaker’s Blend Chardonnay, California, $20.

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