Chicken And Almond Waldorf With Indian Cream Dressing Recipe

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Servings: 6


Cost per serving $0.61 view details
  • 1 sm cooked free range chicken (preferably poached)
  • 1 Tbsp. fat sultanas plumped up with a dash of white wine vinegar
  • 2 Tbsp. whole blanched almonds
  • 1 tsp garam masala (indian spice mix)
  • 1 tsp groundnut oil
  • 4 Tbsp. mayonnaise
  • 4 Tbsp. double cream
  • 5 tsp madras curry pwdr
  • 2 Tbsp. sweet mango chutney (any chunks finely minced)
  • 1 x lemon halved
  • 1 x salt and white pepper
  • 1 x granny smith apple
  • 2 stk celery peeled to remove outer fibres sliced
  • 4 x spring onions minced handful mint leaves


  1. Pull the meat from the chicken toss with the sultanas and chill.
  2. Next throw the almonds into a frying pan add in the garam masala and oil and shake till all the nuts look glossy and coated with the spice.
  3. Then toast over a medium heat till browned all over make sure they do not burn.
  4. Next beat together the mavonnaise cream curry pwdr and mango chutney then sharpen with a good squirt of lemon juice and season with salt and white pepper.
  5. Cut the apple into quarters cut out the core then slice into fine segments.
  6. Toss with some lemon juice to prevent browning.
  7. Mix all the prepared and remaining ingredients with the curried dressing. Serve cold.
  8. This is good with cool rice. or possibly can be eaten stuffed into lightly toasted pitta bread with a few salad leaves.
  9. Serves 6


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Nutrition Facts

Amount Per Serving %DV
Serving Size 77g
Recipe makes 6 servings
Calories 134  
Calories from Fat 107 80%
Total Fat 12.15g 15%
Saturated Fat 2.55g 10%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 65mg 3%
Potassium 134mg 4%
Total Carbs 6.48g 2%
Dietary Fiber 1.6g 5%
Sugars 3.63g 2%
Protein 1.36g 2%
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