Curried Chicken Salad


  • 1 small onion, sliced thinly
  • 4 boneless, skinless chicken breast halves
  • 2 teaspoons curry powder, divided
  • 1/4 teaspoon garlic salt
  • 1/4 cup orange juice
  • 1 15-ounce can mandarin oranges, drained well
  • 4 scallions, chopped finely
  • 1 cup golden raisins
  • 2 tablespoons sweetened, flaked coconut, divided
  • 1/4 cup light mayonnaise
  • 24 whole-wheat crackers 


  1. Preheat oven to 400°F.
  2. Scatter onion slices on the bottom of a medium baking dish. Place chicken in baking dish and sprinkle with curry and garlic salt. Pour orange juice around chicken.
  3. Bake for 15 minutes or until cooked through. Cool, then cut into bite-sized pieces.
  4. In a medium bowl, mix chicken, oranges, scallions, raisins, and 1 tablespoon of coconut. Stir in mayonnaise.
  5. Transfer to serving bowl and top with remaining coconut. Serve with whole-wheat crackers.

A mandarin orange is a category of tangerine. It has a light orange color, with a mild, sweet flavor and few seeds. Citrus fruits like mandarin oranges contain vitamin C, an antioxidant, which stops free radicals from damaging cells. Vitamin C is thought by some to enhance the immune system by stimulating the activities of white blood cells and anticancer agents.

Per Serving (approximate)

Calories 300
Total Fat 7 g

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Copyright ©2001 American Cancer Society.