Curry Chicken Salad with Mango Chutney
Curry chicken salad tastes even better with mango ginger chutney. It’s sweet, savory, crunchy, and yummy! It’s a simple salad made with shredded chicken, mayo, curry, mango chutney, green onions, dried cranberries, and sliced almonds. You’ll want to make it again and again!
This salad has just 7 ingredients, including the seasoning, making it easy to prepare. It’s sweet, savory, crunchy, and chewy—it has everything!
It’s a great way to use leftover chicken and makes for a quick lunch that you can enjoy with crackers, sourdough bread, or lettuce wraps. Plus, it’s a nice change from regular chicken salad!
Ingredients needed
- Chicken: Using a mix of light and dark meat is best for keeping the salad nice and moist. You can use leftover chicken from a rotisserie chicken or even from an air fryer whole chicken.
- Mango Chutney: We have a great recipe for mango ginger chutney that tastes like the one from Trader Joe's. If you don’t want to make your own, store-bought is totally fine!
- Mayo: We really believe in making our own mayonnaise because we want to avoid GMO oils like soybean, canola, and vegetable oil. Homemade mayonnaise is easy to make in just 1 minute, so if you’ve never tried it, you should give it a shot!
- Green Onions
- Dried Cranberries: Raisins are also a good choice.
- Sliced Almonds: Other nuts such as pecans or walnuts taste good in this salad.
- Curry Powder
How to make curry chicken salad with mango chutney
In a mixing bowl, combine the mayo, mango chutney, and curry powder. Then add the chicken, green onions, almonds, and dried cranberries, mixing everything together until well combined. Cover the bowl and chill it in the fridge for 2 hours before serving.
How to serve
- In a lettuce wrap: This is my personal favorite. Just scoop a big spoonful into a romaine lettuce leaf and you've got a crispy, refreshing, lunch on the go.
- As a sandwich: You know we love our sourdough bread to make sandwiches. Just add a scoop of this salad along with some lettuce and tomato. Yum!
- With crackers: This curried chicken salad makes an excellent snack served with crackers and fruit.
How to Store
Have some leftovers? Or maybe you want to take this salad on the go for easy lunches? Keep it covered in the fridge for up to 4 days. Freezing is not recommended.
Curry Chicken Salad with Mango Ginger Chutney
INGREDIENTS
Dressing Ingredients
- ¾ cup mayonnaise
- ½ cup mango chutney
- 1 ½ tablespoons curry powder
Remaining Ingredients
- 1 lb. cooked, shredded chicken (light and dark meat)
- ¼ cup sliced almonds
- 6 green onions (chopped)
- ¼ cup dried cranberries
INSTRUCTIONS
- Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
- Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
- Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
- Store: Keep covered in the fridge for up to 4 days.
YUM
I've been making this for years without a recipe. I'm so glad to have amounts so I don't have to just eyeball everything and not know how much I'm going to finish with.
We absolutely love this recipe. It is amazing! Thank you for sharing.
I have been looking for this exact recipe for a long time bcuz we used to make it in my family for picnics and such. Now I decided to sub out the chicken for chickpeas. I use two cans of chickpeas, the rest of the recipe stayed the same and it was delicious! I can tuck it into sandwiches, can put it on crackers or a bed of lettuce. Thank you for helping me find and resurrect this family classic.