Curry Chicken Salad with Mango Ginger Chutney is a flavor-packed dish that’s as vibrant as it is satisfying. Juicy shredded chicken meets a creamy, spiced dressing made with mayonnaise, curry powder, and mango chutney. Add in crunchy almonds, tangy dried cranberries, and crisp green onions, and you have a perfect balance of texture and taste. Whether for lunch, dinner, or meal prep, this salad is simple to make and full of bold, exciting flavors.
Why You’ll Love This Curry Chicken Salad with Mango Ginger Chutney
- Bold and unique flavors – Sweet mango chutney and warm curry powder create an unforgettable taste.
- Quick and easy – Perfect for busy days with minimal prep.
- Great for meal prep – Stays fresh for several days, making it ideal for planning ahead.
- Highly customizable – Swap in your favorite nuts, fruits, or add-ins for a personal twist.
Ingredients
Dressing:
- ¾ cup mayonnaise
- ½ cup mango chutney (with ginger for added zest)
- 1 ½ tablespoons curry powder
Salad:
- 1 lb cooked, shredded chicken (light and dark meat)
- ¼ cup sliced almonds
- 6 green onions, chopped
- ¼ cup dried cranberries
Step-by-Step: How to Make Curry Chicken Salad with Mango Ginger Chutney
- Make the dressing – Whisk together mayonnaise, mango chutney, and curry powder until smooth.
- Add the salad ingredients – Gently fold in the chicken, almonds, green onions, and cranberries until well coated.
- Chill before serving – Cover the bowl and refrigerate for at least 2 hours to let the flavors meld.
- Serve and enjoy – Spoon into sandwiches, wraps, or enjoy over fresh greens.
Helpful Tips
- Use rotisserie chicken for a quick and flavorful shortcut.
- Toast the almonds for a richer, nuttier flavor.
- Blend the chutney if you prefer a smoother dressing.
- Adjust curry powder to your taste preference.
Substitutions and Variations
- Swap mayonnaise for Greek yogurt for a lighter, tangier version.
- Use cashews or pecans instead of almonds.
- Replace dried cranberries with raisins or chopped dried apricots.
- Add diced celery or apple for extra crunch and freshness.
Storage Instructions
Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving if needed. This salad actually tastes even better after a few hours as the flavors fully develop.
Nutritional Information
- Calories: 476 kcal
- Carbohydrates: 28 g
- Protein: 22 g
- Fat: 31 g
Serving Suggestions
- Pile onto buttery croissants for a decadent lunch.
- Serve over a bed of mixed greens for a lighter option.
- Use as a filling for wraps or pita pockets.
- Pair with crackers or toasted baguette slices for a crowd-pleasing appetizer.
Frequently Asked Questions About Curry Chicken Salad with Mango Ginger Chutney
Can I make this ahead of time? Yes! This salad actually improves in flavor after sitting in the fridge for a few hours.
What mango chutney should I use? A chunky, slightly spicy chutney with ginger works best—Major Grey’s is a great choice.
Is this recipe dairy-free? Yes, if you use a dairy-free mayonnaise alternative.
Can I make it spicier? Absolutely! Add a pinch of cayenne or a splash of hot sauce.
Can I freeze this chicken salad? It’s not recommended as mayo-based salads don’t hold up well in the freezer.
Conclusion
Thank you for checking out this Curry Chicken Salad with Mango Ginger Chutney recipe! It’s one of my favorites because it’s simple, flavorful, and perfect for any occasion—from quick lunches to entertaining guests. I hope you enjoy every bite of this creamy, crunchy, and sweet-salty goodness. Happy cooking, and thank you for being part of our food-loving community!
Print
Curry Chicken Salad with Mango Ginger Chutney
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
Description
Curry Chicken Salad with Mango Ginger Chutney is a creamy, sweet, and savory salad with shredded chicken, crunchy almonds, dried cranberries, and fresh green onions. Perfect for sandwiches, wraps, or served over greens, this make-ahead recipe is a flavor-packed favorite for any occasion
Ingredients
¾ cup mayonnaise
½ cup mango chutney (with ginger for extra zing)
1 ½ tablespoons curry powder
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 – Whisk together mayonnaise, mango chutney, and curry powder until smooth.
- Add the salad ingredients – Gently fold in the chicken, almonds, green onions, and cranberries until well coated.
- Chill before serving – Cover the bowl and refrigerate for at least 2 hours to let the flavors meld.
- Serve and enjoy – Spoon into sandwiches, wraps, or enjoy over fresh greens
Notes
Use rotisserie chicken for a quick shortcut.
Toast the almonds for extra flavor.
Swap mayonnaise for Greek yogurt for a lighter version.
Add diced celery or apple for extra crunch.
This salad tastes even better after sitting for a few hours
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 476
- Sugar: 18g
- Carbohydrates: 28g
- Protein: 22g