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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.
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.
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 + 1-1/2 cups greens) has about 371 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
10 PointsPlus (Old plan)
If you’ve made this Curried Chicken Salad with Chutney, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chicken Salad with Chutney + Curry
Equipment
Ingredients
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons mango chutney
- 1 tablespoon curry powder
- 1/4 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 10 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Weight Watchers One Pot Cookbook (affiliate link)
