Red Pepper Curried Chicken Salad

Difficulty: Simple
Time: 20 minutes
Serves: 4

  • 4 Maestro® Sweet Bell Red Peppers, seeded, finely chopped
  • ½ roasted chicken, meat removed and shredded
  • 1 tbsp olive oil
  • 1 clove garlic, finely minced
  • 1 tsp Madras curry powder
  • 2 green onions, chopped
  • 2 tsp Dijon mustard
  • 2 tbsp mayonnaise
  • 2 tbsp plain yogurt
  • 1 lime, juiced
  • 2 tbsp Tamarind or mango chutney
  • ½ cup fresh cilantro, chopped
  • ½ tsp salt

An exotic solution for roast chicken or turkey left-overs. The Maestro® Sweet Bell Red Pepper curry base of this recipe also works deliciously with roast lamb, pork, or even good quality canned tuna!


  1. Heat small skillet over medium heat and add olive oil. Add curry powder, garlic and sauté briefly for a minute or two. Remove from heat.
  2. In a medium bowl, mix together curry oil and remaining ingredients.
  3. Serve on crusty baguette or on top of mixed baby greens.