Chicken Salad with Curry

This is an interesting twist on an old favorite, and the novelty of the curry may help to pique the appetite of a patient who is having trouble becoming interested in food due to mesothelioma treatment. The coconut and mandarin oranges also add an exotic flair.


  • · 1 thinly sliced onion
  • · 4 boneless skinless chicken breasts
  • · 2 tsp curry powder, divided
  • · ¼ tsp garlic salt
  • · ¼ cup orange juice
  • · 1 (15 oz.) can of mandarin oranges, drained
  • · 4 finely chopped scallions
  • · 1 cup golden raisins
  • · 2 tbsp sweetened, flaked coconut, divided
  • · ¼ cup mayonnaise
  • · 24 whole-wheat crackers


  • · Preheat oven to 400 degrees.
  • · At the bottom of a medium baking dish, scatter onion slices. Place chicken over onions, sprinkle with curry and garlic salt. Pour juice over the chicken and spices.
  • · Bake 15 minutes or until chicken is cooked. Cool, then cut into bite-sized pieces
  • · Mix chicken, oranges, scallions, raisins, and half of coconut. Stir in mayo.
  • · Transfer to serving bowl and garnish with the rest of the coconut. Serve with crackers.

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