Curried Quinoa and Chick’n Salad

I hate to say this twice in the span of a week…but you really should try this quinoa recipe. It is absolutely delicious and given the fact that it is “chicken salad”, surprisingly low in calories. I made this recipe last week on a massive cooking day, and posted that I had made a curried quinoa and chick’n salad on my Facebook page. I was surprised that not only did I immediately have comments on Facebook asking for the recipe, but I also had numerous emails. I had originally intended to make this a recipe for my next ebook, but given the response I decided that I needed to share now.

The inspiration for this recipe comes from a Curried Chick’n Salad that we found at Whole Foods right after my hubby finished a juice fast. I’m not sure if it was the fact that it had been so long since he’d eaten or if it was really that good, but he’s been talking about it since then. Unfortunately, we’ve only been able to find it one more time so I decided to try to make it myself.

curried quinoa

I actually made the recipe last week, and then tweaked it again yesterday. Ahh…the ways I suffer to try to create a better recipe. :) No one was complaining about having this twice in one week, I can assure you.

I’m sure some of you will notice that there are a couple of ingredients here that you may not have on had. The Hot Mango Chutney gives it a nice hot sweet kick, but if you don’t have it you can leave it off. It can be a little hard to find, but it really isn’t all that expensive. I’ve used currants because I think they are just right in size and texture for this salad. Mine were a little dried out so I actually soaked them in the mayonnaise for about 30 minutes before tossing with everything else. I’m sure raisins would work just fine too!

Lastly, the nutritional information is based on a low-fat vegan mayonnaise (Spectrum Light), which has 35 calories a tablespoon. If you are counting calories, adjust the calorie count accordingly.

Curried Quinoa and Chick’n Salad

Rating: 51

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Yield: 4 servings

Serving Size: 1/4 recipe

Calories per serving: 306

Fat per serving: 13.9g (fat will depend on mayo used)

Curried Quinoa and Chick’n Salad


  • 1 package Gardein Chick’n Scallopini, or chicken of choice (about 1 ¾ cup chopped
  • 1 cup cooked quinoa
  • ½ cup green onion, finely chopped
  • ½ cup celery, finely chopped
  • 1/2 cup Black Currants (raisins would work too)
  • 2 tbsp Hot Mango Chutney***see note
  • ½ cup Mayo of Choice
  • 2 tbsp Curry Powder
  • 1 tsp Turmeric
  • ¼ cup cashews


  1. Cook Chick’n according to package directions. Allow to cool slightly and chop.
  2. In a large bowl, combine chick’n, quinoa, green onion, celery, currants and cashews. In a small bowl combine chutney, veganaise, curry powder and tumeric. Salt and pepper to taste. Toss with chicken and quinoa mixture and enjoy!


Carbohydrates 29.6 g, Protein 18.2g, Sodium 574 g, Fiber 5.4g

I realize that mango chutney isn't something everyone has in their kitchen. Although it does add great flavor you can certainly leave it off. The dish stands alone without it. For the curry powder, I used 1 tablespoon of regular curry and 1 tablespoon of hot Muchi curry. You can adjust the curry powder according to the amount of heat you desire.

  • Reg

    Oh my, that looks wonderful!!!

  • Dragana

    thank you very much for this recipe, but I am vegetarian, no eggs, no meat at all vegetarian, yes, no salami also. I will try some of thiese nice recipes from your book and every new vegetarian recipe will be more than welcome

    • Wendy Polisi

      This is actually a VEGAN recipe! The Gardein "Chick'n" is a no meat, non GMO meat substitute. I am actually vegan, so you won't get eggs or meat here!

  • Jodi D.

    I made this for supper tonight, it is soooo good!
    The only things I did different is use chopped chicken breasts (since we're not vegan),
    And instead of currants (my husband is not a fan) I used black beans and then served it hot.
    Fantastic dinner! We will be having this often :)

    • Wendy Polisi

      So glad you liked it – I'll bet the black beans were a great addition!

  • J3ssic4

    This is my first time using quinoa and I just made this and it was FAB-U-LOUS! Thank you so much!!!
    I am not vegan or vegetarian so I used boiled chicken. I used more cashews (because I LOVE them) and less raisins and it came out wonderfully. I actually doubled the recipe so I have enough for me and my boyfriend for lunch tomorrow too!

    • Wendy Polisi

      So glad you enjoyed it! More cashews sounds yummy! :)