Description
This Curry Chicken Salad with Mango Ginger Chutney is a vibrant and flavorful twist on classic chicken salad. With tender shredded chicken, sweet mango chutney, aromatic curry powder, crunchy almonds, tart cranberries, and fresh green onions, it’s a perfect make-ahead dish for picnics, lunches, or entertaining. The creamy, tangy dressing melds perfectly with the robust salad ingredients after chilling.
Ingredients
Units
Scale
Dressing Ingredients
- 3/4 cup mayonnaise
- 1/2 cup mango chutney
- 1 1/2 tablespoons curry powder
Salad Ingredients
- 1 lb. cooked, shredded chicken (light and dark meat)
- 1/4 cup sliced almonds
- 6 green onions, chopped
- 1/4 cup dried cranberries
Instructions
- Make the Dressing: In a medium-sized mixing bowl, combine the mayonnaise, mango chutney, and curry powder. Whisk together thoroughly until the dressing is smooth and the curry powder is fully incorporated.
- Mix the Salad: Add the cooked, shredded chicken, sliced almonds, chopped green onions, and dried cranberries to the bowl with the dressing. Stir well until all of the chicken and accompanying ingredients are evenly coated with the creamy curry dressing.
- Chill: Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the salad to chill for at least 2 hours so the flavors meld and the salad becomes well chilled.
- Store: Keep any leftovers covered and stored in the refrigerator for up to 4 days for maximum freshness and taste.
Notes
- You can substitute rotisserie chicken for a quicker prep time.
- For a lighter salad, use half Greek yogurt and half mayo in the dressing.
- Try adding diced celery or apple for extra crunch and sweetness.
- Serve this salad in lettuce cups, over greens, or as a sandwich filling.
Nutrition
- Serving Size: about 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
