NZ Woman's Weekly

Smoked chicken rice salad with curried mango dressing recipe

  • Meal Type

  • Servings

  • Courses


This tasty salad is perfect for a luncheon or light supper
and is always welcomed at a pot-luck occasion. The
dressing is simple but adds a flavoursome boost to a few simple ingredients. The bhuja mix is crunchy and gives this salad an edge.

  • 1 cup thick and creamy mayonnaise
  • 1 tsp curry powder
  • 2-3 tbsp lemon juice
  • ¼ cup mango chutney
  • 3 cups cooked, cooled rice
  • 70g baby spinach leaves
  • ¼ cup sliced dried apricots
  • 2 tbsp toasted flaked almonds
  • Small handful fresh mint leaves, roughly torn
  • 1 smoked chicken breast, skin removed
  • ½ cup bhuja Indian snack mix or crispy noodles
  1. In a medium jug or bowl, whisk together the mayonnaise, curry powder, lemon juice and chutney. Use a little water to thin to a pouring consistency. Chill until ready to serve.
  2. In a large bowl, toss together the rice, spinach, apricots, almonds and mint leaves, then arrange on a large platter.
  3. Slice the chicken breast into thin slices on the angle and arrange on top of the rice salad. Drizzle with the dressing and garnish with the buhja mix.

Take a look at chicken salad with brie and toasted almonds here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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