Curried Chicken Salad Recipe

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Curried Chicken Salad
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  1. Cut up chicken and boil with celery, parsley, carrot, and bay over medium-high heat until cooked through, removing smaller pieces as they become done. Discard vegetables and strain and reserve stock for soup.
  2. Skin and bone chicken cutting pieces into a half-inch dice.
  3. Add remaining ingredients and mix thoroughly. Chill for at least four hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 85.32 Kcal (357 kJ)
Calories from fat 49 Kcal
% Daily Value*
Total Fat 5.44g 8%
Cholesterol 27mg 9%
Sodium 29.73mg 1%
Potassium 101.28mg 2%
Total Carbs 3.54g 1%
Sugars 0.63g 3%
Dietary Fiber 0.52g 2%
Protein 5.52g 11%
Vitamin C 1.6mg 3%
Iron 0.5mg 3%
Calcium 7.6mg 1%
Amount Per 100 g
Calories 198.74 Kcal (832 kJ)
Calories from fat 114.14 Kcal
% Daily Value*
Total Fat 12.68g 8%
Cholesterol 62.88mg 9%
Sodium 69.25mg 1%
Potassium 235.9mg 2%
Total Carbs 8.25g 1%
Sugars 1.46g 3%
Dietary Fiber 1.21g 2%
Protein 12.87g 11%
Vitamin C 3.8mg 3%
Iron 1.1mg 3%
Calcium 17.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
  • 2

Good Points

  • saturated fat free,
  • low sodium

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