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Chutney-Salmon Salad

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  • Prep 10 min
  • Total 10 min
  • Servings 4
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Looking for a seafood recipe? Then check out this delicious chutney-salmon salad that’s ready in just 10 minutes – perfect for a dinner.
Updated Sep 3, 2010
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Ingredients

  • 2 cans (6 ounces each) skinless boneless salmon, drained and flaked
  • 3 cups broccoli slaw
  • 2/3 cup mayonnaise or salad dressing
  • 1/3 cup chutney
  • 1/4 cup dry-roasted peanuts, chopped

Steps

  • 1
    Mix salmon, broccoli slaw, mayonnaise and chutney in glass or plastic bowl.
  • 2
    Stir in peanuts just before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    For some tasty variations on this recipe, use canned crabmeat in place of the salmon and try different kinds of chutney. Sprinkle with chopped soy nuts, sunflower nuts or toasted walnuts or pecans.

Nutrition

480 Calories, 39g Total Fat, 22g Protein, 14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
350
Total Fat
39g
Saturated Fat
6g
Cholesterol
70mg
Sodium
750mg
Total Carbohydrate
14g
Dietary Fiber
3g
Protein
22g
% Daily Value*:
Iron
10%
10%
Exchanges:
3 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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