Bombay Chicken Salad

Bombay Chicken Salad
Servings: 4 Prep 20 mins Cook 9 mins Grill 12 mins


  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1 pound boneless, skinless chickwn breasts, pounded to an even thickness
  • 1 cup pearl couscous
  • 1 mango, peeled, pitted and diced
  • 1/2 cup golden raisins
  • 3 scallions, trimmed and sliced
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil

Make It


1. In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

2. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water.

3. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.


4. In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

5. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.


Get Nutty
  • Spread almonds on a baking sheet; bake at 350 degrees for 7 to 10 minutes or until golden brown.
Store-Bought Swap
  • Substitute 1/3 cup bottled Bolthouse Farms Tropical Mango vinaigrette.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 482, Fat, total (g): 15, chol. (mg): 66, sat. fat (g): 2, carb. (g): 56, fiber (g): 5, pro. (g): 33, sodium (mg): 516, Percent Daily Values are based on a 2,000 calorie diet.