curry chicken salad

Curry Chicken Salad Wraps

Course Main Course


  • 3 lbs Boneless Chicken Breast 1 inch cubes
  • 1.5 tsp Curry Powder
  • .25 cup vegetable oil
  • .5 cup Chopped Celery
  • 8 ounce Sliced or Chopped Water Chestnuts 1 can
  • 2 cup Seedless Grapes halved
  • 2 ounce Slivered Almonds 1 package


  • 1 cup Mayonnaise
  • 1 tbsp Soy Sauce
  • 1 tbsp Lemon Juice
  • 1 tbsp Prepared Mango Chutney salt to taste


Heat oil and curry powder for 3 minutes in frying pan. Add chicken and cook. Gently combine the celery, wa- ter chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine.
Season with salt, to taste. Serve with flour tortillas.
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