Curried Chicken Salad

Serves 5 to 8 | Preparation time: 2½ hours | Easy

This recipe, which features interesting texture, spice (Asian chili paste and Dijon mustard), and strong basic taste (juice of 5 limes), was very popular among our tasters. One hundred percent of tasters with smell or taste impairment enjoyed the standard recipe and all the variations. Those with normal smell and taste enjoyed the standard recipe as well as the first variation with additional yellow curry powder.


  • 2 to 3 pounds boneless, skinless chicken breast
  • 3 tablespoons yellow curry powder
  • Juice of 5 limes
  • 1 each of yellow, green, and red peppers, diced
  • ½ cup chopped, toasted pecans
  • 1 bunch cilantro, chopped
  • 4 ounces unsweetened coconut milk
  • ½ cup Dijon mustard
  • 2 tablespoons Asian chili paste
  • 1 to 2 cups mayonnaise (depending on desired consistency)
  • Salt to taste
  • Cracked pepper to taste


Marinate chicken breasts in curry powder and lime juice for 1 hour. Grill chicken and allow to cool for 1 hour. Once cool, dice chicken into ½-inch cubes. Place chicken in a mixing bowl and add diced peppers, pecans, cilantro, coconut milk, mustard, chili paste, and mayonnaise. Mix well and season with salt and pepper to taste. Serve chilled.

Variations to Enhance Smell and Taste

TRY ADDING: 1 teaspoon yellow curry powder or 1 ounce unsweetened coconut milk or 1 teaspoon Asian chili paste