Curry Chicken Salad sandwich

Curry Chicken Salad with apricots and walnuts

Curry Chicken Salad with apricots and walnuts. A bright, intensely flavourful twist on good old chicken salad! Delicious on sandwiches or as the star of a dinner salad.
Course Appetizer, Lunch, Sandwich
Cuisine Indian Inspired
Keyword apricot, chicken, curry, walnuts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 206 kcal


  • 2 cups leftover cooked chicken
  • 1/4 cup chopped dried apricots
  • 1/4 cup red bell pepper diced finely
  • 1/2 tsp yellow curry powder
  • 1/4 cup low fat mayo
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1/4 cup toasted walnuts
  • 1 tbsp chopped chives or 2 tbsp green onion
  • salt and pepper to season


  1. Toast your walnuts first so they can cool. I place them on a small cookie tray and bake for 10 minutes at 350 degrees F.
  2. Toss the walnuts at the half way point to help them toast evenly.
  3. Roughly chop the nuts once they have cooled for 10-15 minutes
  4. Toss all of the ingredients together until well combined. Add a little more mayo if the dressing seems to be too thin.
  5. Serve on good crusty bread as sandwiches or on a green salad.
Nutrition Facts
Curry Chicken Salad with apricots and walnuts
Amount Per Serving (1 serving)
Calories 206 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 50mg 17%
Sodium 193mg 8%
Potassium 423mg 12%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 9g
Protein 17g 34%
Vitamin A 12.8%
Vitamin C 16%
Calcium 1.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.