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
Scale
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