Curried Chicken Orzo Salad with Mango Chutney
Prep time: 
Total time: 
Serves: 8
  • 1½ cups uncooked orzo
  • 3 cups diced cooked chicken breast
  • 1 cup sliced celery
  • ½ cup sliced green onion
  • 1 cup mayo
  • ½ cup mango chutney
  • 1 teaspoon curry powder
  • ⅔ cup toasted coconut flakes (for toppings)
  • ½ cup sun flower seeds (for toppings)
  1. In a large saucepan, bring 4 to 6 quarts of water to a boil. Salt water generously and add orzo. Cook according to package instructions (about 9 minutes for perfect al dente orzo). Drain then toss with a tablespoon of olive oil and cool to room temperature.
  2. In a large bowl, combine all of the remaining ingredients (excluding the coconut and seed toppings). Stir gently until well combined. Taste and adjust seasonings. Serve warm or cold as desired. Top with toasted coconut flakes and sun flower seeds just before serving. Garnish with green onion.
Recipe by Some the Wiser at