Mom’s Famous Curried Chicken Salad
Yield: 6 servings
  • 3 lbs boneless skinless chicken breasts
  • 1 yellow onion, peeled and halved
  • 1 bay leaf
  • 1 parsnip, halved
  • 2 cloves
  • 1 cup sliced water chestnuts
  • ½ cup scallions, sliced into ¼ inch
  • 1 cup mayonnaise
  • 2 tbl soy sauce
  • ⅓ cup curry powder*
  • 1 cup mango chutney, finely chopped**
  • Sliced bananas
  • Salted peanuts
  • Sweetened shredded coconut
  1. In a large sauté pan combine chicken, onion, bay leaf, parsnip and cloves and cover with cold water. Bring to a boil, then simmer until chicken is cooked through, about 10-12 minutes (or more if you have some really large breasts!).
  2. Using a slotted spoon transfer chicken to a cutting board and let cool enough to handle. Discard everything else in the pan.
  3. Cut chicken into bite-sized cubes.
  4. In a large bowl, mix together all of the dressing ingredients. Add the chicken, water chestnuts and scallions and toss thoroughly to coat.
  5. Serve room temp with the toppings.
*curry powder come mild or spicy so pay attention to what you are buying - both work great but if you dont like a bit of a kick go with mild
**mango chutney can often be quite chunky depending on the brand so just dump the jar out onto your cutting board and give it a good chop
Recipe by Eat Some Wear Some at