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Curried Chicken & Apple Salad

Scott Phillips

Yield: Yields about 2 cups.

Servings: Serve on toasted pita points or other flatbread.

This recipe calls for 1 cup chopped or shredded chicken, but it can easily be tailored to the amount of chicken you have left. You can substitute leftover roast chicken or a store-bought rotisserie chicken.


For the dressing:

  • 2 Tbs. mayonnaise
  • 2 Tbs. whole-milk yogurt
  • 1 Tbs. fresh lime juice
  • 1 tsp. curry powder
  • 1/2 tsp. finely grated fresh ginger

For the salad:

  • 1 cup chopped or shredded leftover Yogurt-Marinated Butterflied Chicken
  • 1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
  • 1/3 cup small-diced seeded English cucumber
  • 1 Tbs. chopped shallot
  • 2 Tbs. chopped fresh cilantro or mint (or both)

Nutritional Information

  • Nutritional Sample Size per 1/4 cup withotu bread
  • Calories (kcal) : 90
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 25
  • Sodium (mg): 340
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 7


  • Mix the dressing ingredients in a small bowl. In a medium bowl, combine the salad ingredients with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity.


Rate or Review

Reviews (1 review)

  • PaulaH | 06/12/2008

    Nice change for the summer, guests loved it.

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