WW Recipe of the Day: Chutney and Curry Chicken Salad
Here's an easy, healthy and delicious chutney chicken salad with curry. I adapted it from a recipe in the Weight Watchers One Pot Cookbook (affiliate link) to work with what I had on hand.
Chicken Salad with Chutney and Curry
As I began stirring this curried chicken salad together, I had a feeling it was going to be good. So I called Mom to see if she wanted to come join me for lunch. She did.
I was right. This chicken salad with chutney and curry made for a very yummy lunch. Mom gave it her approval too. She called it "different and delicious."
This chicken salad was already Weight Watchers friendly. I just made a few changes based on what I had on hand.
I used cooked leftover rotisserie chicken breast instead of cooked turkey breast. And chopped peanuts instead of cashews.
WW Curried Chicken Salad with Chutney
The trickiest part of making this salad, is chopping the mango. If you have never chopped a mango, check out the video at the end of the post.
How Many Calories and WW Points in this Chicken Salad with Chutney and Curry
According to my calculations, each generous serving (1 cup chicken salad + 1-½ cups greens) has about 371 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
10 *PointsPlus (Old plan)
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Chicken Salad with Chutney & Curry
Ingredients
- ¼ cup reduced-fat mayonnaise
- ¼ cup plain non-fat Greek yogurt
- 2 tablespoons mango chutney
- 1 tablespoon curry powder
- ¼ teaspoon black pepper
- 2 cups diced, cooked, skinless chicken breast
- 1 mango, peeled, pitted, and diced
- 2 celery stalks, chopped
- 4 scallions, thinly sliced
- 6 cups lightly packed salad greens
- 4 tablespoons nuts, chopped (such as cashews, peanuts or almonds)
- 4 tablespoons dried cranberries
Instructions
- To make the dressing, in a large bowl, whisk together the mayonnaise, yogurt, chutney, curry powder, and pepper until smooth.
- Add the chicken, mango, celery, scallions and stir to combine and coat with the dressing.
- Divide the salad greens evenly among 4 salad plates. Top evenly with the chicken salad mixture. You should have about 1 cup of chicken salad with chutney and curry for each salad.
- Sprinkle each salad with 1 tablespoon nuts and 1 tablespoon dried cranberries.
Recipe Notes
Source: Adapted from Weight Watchers One Pot Cookbook (affiliate link)
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
How to Cut and Dice a Fresh Mango
If you like this recipe for easy chicken salad with chutney and curry, check out my eBook:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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