I am not sure what is the origin of the recipe for this salad but it may have been based on a recipe in one of the cookbooks or magazines we have. In any case, it is very interesting since it is curry flavored and uses a combination of yogurt, manogo chutney and mayonnaise as a dressing with the addition of fruit; cantaloupe and grapes.
I made this with left-over barbecued chicken but any cooked chicken will do. I coarsely shredded the chicken by hand. Other ingredients are chopped celery, scallion, and walnuts (pre-toasted). I added grapes and cubes of cantaloupe but the fruit can be added later. The amount of the ingredients are all arbitrary. Of course, I use seedless grapes.
Dressing: I used 2/3 cup plain yogurt and 1/3 cup mayonnaise (happened to be home-made from pasteurized eggs), Japanese-style curry powder (1 tsp, as much as you like, yogurt reduces the heat of the curry so you can use quite a bit of curry powder). and mango chutney (2 tbs, I like Major Grey’s). Season with salt if needed (I did not).
I served this as one of a small dish with a garnish of baby arugula, Campari tomato and a small dab of home-made mayonnaise. This small salad goes well with any drink. The curry flavor, sweetness of the mango chutney and of the fruit with crunch of walnuts all works well.