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Bombay Chicken & Quinoa Salad

This Bombay Chicken and Quinoa Salad feels slightly tropical with the mango but somehow works perfectly for late summer.
Course Salad
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 300kcal
Author Wendy Polisi


  • 1 ½ teaspoons curry powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • Olive oil spray
  • 1 lb boneless skinless chicken breasts tempeh or beyond meat chicken strips
  • 1 ½ cups cooked quinoa
  • 1 mango peeled, pitted and diced
  • 2 stalks celery trimmed and sliced thin
  • ½ cup currants or raisins
  • 4 scallions trimmed and sliced
  • ¼ cup almonds toasted and chopped
  • Dressing
  • 2 tablespoons lemon juice
  • 1 teaspoon maple syrup
  • ½ teaspoon sea salt
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil or chia gel


  • Heat a skillet or indoor grill to medium and spray with olive oil.
  • In a small bowl combine curry powder, sea salt, cumin, crushed red pepper and black pepper. Spray chicken, tempeh or chicken strips with olive oil and rub with spice mixture. Cook for 5 minutes per side or until cooked through. (If you are using chicken the amount of time will depend on how thick it is.) Remove from heat and allow to cool. Chop into ½ inch pieces and place in a large bowl. Add quinoa, mango, celery, currants, scallions and almonds.
  • Meanwhile, combine dressing ingredients in a glass jar or blender. Shake or process until smooth.
  • Toss dressing with chicken mixture. Serve at room temperature or chilled.


Servings 6, Calories 245, Fat 11.9g, Carbohydrates 18.9g, Protein 18.7g, Cholesterol 43mg, Sodium 624mg, Fiber 3.1g, Sugars 7.1g, WW Pts 7


Calories: 300kcal | Carbohydrates: 26g | Protein: 20g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 687mg | Potassium: 618mg | Fiber: 3g | Sugar: 13g | Vitamin A: 495IU | Vitamin C: 15.3mg | Calcium: 54mg | Iron: 2.1mg