Curried Chicken Salad with Blackberries

Curried Chicken Salad with Blackberries
Makes 4
Prep 15 m
Cook 10 m
Chill 30 m



  1. 1 of 2 Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Saute for 5 minutes per side or until internal temperature registers 160 degrees F on an instant-read thermometer. Cool and cut into 1/2-inch pieces.
  2. 2 of 2 In large bowl, combine remaining 2 tablespoons olive oil, mayonnaise, mango chutney, lemon juice, curry powder and ginger. Stir in chicken, raisins, celery and scallion. Gently stir in berries. Refrigerate for at least 30 minutes. Just before serving, sprinkle with cashews.
Nutrition Information for Curried Chicken Salad with Blackberries
Servings Per Recipe: 4
Per Serving: 4 g fiber, 576 mg sodium, 28 g Fat, total, 73 mg chol., 4 g sat. fat, 464 kcal cal., 30 g pro., 26 g carb.