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Curried Chicken Salad with Mango

Curried chicken salad with mango in a white bowl, featuring vibrant yellow dressing.
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This vibrant salad features creamy curry dressing, sweet mango, and crunchy nuts. It's a versatile, no-cook meal perfect for sandwiches, salads, or crackers. Ready in minutes with pre-cooked chicken.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1 large ripe mango, peeled and diced
  • 1/2 cup diced celery
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped cilantro or parsley
  • 1/2 cup roasted salted cashews or almonds, chopped
  • 3/4 cup mayonnaise
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare all ingredients: dice chicken, mango, and celery. Slice green onions and chop herbs and nuts.
  2. In a medium bowl, whisk together mayonnaise, Greek yogurt, lime juice, curry powder, honey, ginger, salt, and pepper to make the dressing. Taste and adjust seasoning.
  3. In a large bowl, combine the diced chicken, mango, celery, green onions, and herbs.
  4. Pour the dressing over the chicken mixture. Gently fold everything together until evenly coated, being careful not to break up the mango.
  5. Fold in the chopped nuts just before serving to maintain their crunch.
  6. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Use rotisserie chicken for a quick shortcut. For a lighter version, substitute all Greek yogurt for the mayonnaise. Add nuts right before serving to keep them crisp. The salad keeps well in the fridge for 3-4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/curried-chicken-salad-with-mango/