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★ Why You'll Love this Recipe ★
Mango Curry Chicken Salad makes a great easy lunch. Try it wrapped in Naan for a fun twist on a traditional chicken salad sandwich.
Refreshing Flavor
Tired of the same old chicken salad? This tasty Indian-inspired flavor combination of ingredients will put a totally new spin on your chicken salad.
Tangy and sweet mango compliments the Earthy curry. Cashews are sweet adding a soft crunch along the way. Celery brings a refreshing note as well as more crunch.
So this isn't your typical mushy chicken salad but it is still creamy and rich. Perfect for sandwiches or salad. Or just enjoy it by the spoonful!
Simple and quick to make!
Just 7 ingredients and 10 minutes is all you need to make this delicious Mango Curried Chicken Salad!
This chicken salad can be enjoyed over a bed of salad greens, in a wrap or try it on a sandwich. A toasted croissant is my favorite!
★ Ingredients You'll Need★
This combination of ingredients creates amazing flavor!
Here's everything you need:
- Rotisserie chicken. You can use any cooked chicken. Canned chicken or leftover chicken works well but I prefer moist and flavorful rotisserie chicken.
- Cashews. Salted. You can chop them or leave them whole. Up to you!
- Mango. Fresh or dried mango both work great. Choose whichever is more convenient for you.
- Celery. Fresh and chopped for delicious crunch and refreshing flavor.
- Honey mustard. Bottled dressing works great. Choose your favorite brand.
- Mayo. You can use avocado mayo or Greek yogurt
- Curry powder. This adds the pretty yellow color and amazing ethnic flavor.
★ How to Make this Recipe ★
This curry chicken salad is very easy to prep.
Here are the steps:
- Shred chicken.
- Mix in celery, cashews, honey mustard, mango, mayo and curry powder.
- Serve or chill.
So easy!
★ Tips & FAQs ★
Shredded chicken makes a creamier salad that’s great for sandwiches and wraps. Chopped chicken offers a chunkier texture. You choose based on whether you want a smoother spread or a heartier bite!
You can use leftover chicken or pick up a rotisserie chicken for chicken salad. What I love about using a rotisserie chicken is the juice that comes with it. I like to add a tablespoon or two of that juice (or gel if using a cold rotisserie chicken) into the chicken salad. It's not required but I think adds some extra moisture and flavor.
Any flavor rotisserie chicken works! You can get an unseasoned chicken, traditional seasoning or lemon pepper. These flavors all blend well with the sweet honey mustard and curry spices.
You can substitute plain Greek Yogurt for the mayo in part or fully. I also really like avocado mayo. It's healthier but still offers that tradiitonal creamy flavor.
Use fresh or dried mango. I usually use dried mango because it's easy to work with and stores well. And OK, I don't like to chop when I don't have to.
However, fresh mango is delicious and adds moisture so you may want to put in the extra work and go that route. Or if you're lucky, you may find pre-packaged freshly chopped mango at the store, if the season is right.
If using dried mango, you can typically find it in the aisle where you'd find raisins, dried cranberries, etc.
Try chicken salad over top of a salad or on a rib of romaine lettuce instead of making sandwich.
You could also serve chicken salad on crackers or on slices of cucumber.
★ More Chicken Salad Recipes ★
Love chicken salad?
Check out my cranberry walnut chicken salad recipe — also super easy and made with rotisserie chicken.
This Mango Curried Chicken Salad recipe, made with rotisserie chicken and cashews, was featured on South Your Mouth!
Mango Curry Chicken Salad
Equipment
Ingredients
- 1 small rotisserie chicken picked (reserve 2 tablespoon chicken jucies)
- ½ cup honey mustard
- ½ cup mayonnaise or plain Greek yogurt
- ½ cup chopped dried or fresh mango
- 1 tablespoon curry powder
- 2 rib celery chopped
- ½ cup cashews chopped
Serve with
- 8 pieces naan flatbread
Mighty Mrs. is a #WalmartPartner.
Instructions
- Shred chicken. Pick rotisserie chicken from the bone and shred. Place in a large bowl. Optional: add 1-2 tablespoon of the chicken juices.
- Add veggies, nuts and fruit. Chop celery, cashews and mango. Add to bowl.
- Add dressing. Stir in mayonnaise and honey mustard. Chill or serve
- Assemble wraps. Spoon chicken salad into naan flatbreads and serve.
Notes
- If packing lunch to-go, try beeswax wraps.
- Naan can be warmed in a hot skillet for 30 seconds on each side, if desired.
- This chicken salad is also great over a salad, on a croissant, on a bagel, or by itself!
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