Curried Chicken Salad

This salad is similar to a classic coronation chicken recipe but without the calories!! If you have a low fat roast chicken dinner this is a great way of turning the leftovers into a delicious meal.


60g dried apricots

5 table spoons quark or virtually fat free fromage frais

2 teaspoons curry paste

1 tablespoon mango chutney

30g raisins

1 small apple, cored and cut into small chunks

3 spring onions, thinly sliced

2 x 100g cooked chicken breasts or 200g cooked leftover chicken cut into small chunks

Freshly ground black pepper

1 x 90g bag of mixed salad leaves

Plain, boiled basmati rice, to serve (optional)


  1. Place the apricots in a small bowl and pour 3 tablespoons of boiling water over them. Set aside to soften for at least 5 minutes and then drain well and chop into small pieces.
  2. Mix the quark or fromage frais in a large bowl with the curry paste and mango chutney. Add the raisins, apricots, apple and half of the sliced spring onions. Mix thoroughly then add the chunks of cooked chicken. Stir again, season to taste with black pepper, cover and chill in the fridge until needed.
  3. Serve the salad and spoon the chicken mixture over the top. Garnish with the remaining spring onions and serve immediately. Serve with plain boiled rice for a larger meal.


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