Curried Chicken Salad with Spicy Mango Chutney

This Curried Chicken Salad features flavorful curry chicken, crisp summer veggies, and crunchy cashews. Plus, a kick of heat from homemade jalapeno mango chutney! A mouthwatering, light, and healthy summer meal. This salad recipe is a perfect way to use up leftover chicken, too. Grain free, paleo and meal prep friendly.

Now that we know what chutney is, let’s use it in a recipe! Curry Chicken Salad with Mango Chutney to be exact!! I know, two exclamation points because I’m that excited. You’re welcome.

But while we’re on the subject of nerdy food talk and Indian style dishes, let’s talk curry. I’m just full of food knowledge these days, aren’t I? Kidding, kinda.

Exactly what is curry anyway?

Because the word has multiple meanings, curry confuses some people. Is it a dish, a spice, or a plant?

Actually, curry is ALL of these things!

CURRIES

Chicken curry is a popular dish made with vegetables and chicken in a rich gravy. Curries can also be made with fish or other types of meat. They are very popular in Indian and Asian cuisine.

A few of my favorite CC curries!

• Thai Beef Curry Bowls
• Spicy Tomato Carrot Soup

CURRY POWDER

Then, there’s the spice. Curry powder is actually a blend of ground spices that may or may not include curry leaves (that’s the plant).

Curry powder recipes vary in ingredients, but the common ingredients in a curry powder are:

• cumin
• coriander
• dry mustard
• turmeric
• ginger
• black pepper

BONUS –> These spices are all ANTI-INFLAMMATORY! A must-add to your diet. In my humble opinion. 😉

A few of my favorite CC recipes that use curry powder:

• Curried Cauliflower Soup
• Thai Curry Trail Mix
• Vegan Spring Rolls with Ginger Curry Dipping Sauce

Okay, so not to get all word-nerdy on you, I do have a real point here.

Case and Point –> There IS a difference between chicken curry and CURRIED chicken (otherwise known as curry chicken). So remember, if you see curried or curry before the word chicken it means you’re adding the curry spices.

And yes, if want to go down a rabbit hole about chicken and curry, just ponder this… Are we making chicken salad or a salad with curried chicken? Hahaha! Either way, we’re making a dish that’s light and lovely and oh so flavorful!

OK, no more learning new words. School is out for the summer, so let’s make a healthy salad instead!

Ingredients for curried chicken salad

This delicious and healthy Curried Chicken Salad features healthy fresh veggies, crunchy cashews, chicken, and spicy curry sauce to make this salad a creamy “chicken salad.”

To make the spicy chicken salad part, you simply mix the curry spices with paleo mayo or yogurt, homemade spicy jalapeno mango chutney, and grilled or roasted chicken. Bam! It is so good!

This recipe is light, refined sugar free, and great for utilizing leftovers and summer produce! Plus, it’s great for meal prep, too.

Other ways to serve this Curried Chicken Salad:

• On toast, with gluten free crackers, or veggie chips
• In a gluten-free sandwich (roll, bun, or bread)
• Paleo tortilla or GF tortilla
• Homemade Naan Bread (Vegan, Paleo)
• Tossed with quinoa or any other gluten-free grain (rice, millet, etc.)
• In a lettuce wrap or cabbage leaf

Curried Chicken Salad with Spicy Mango Chutney

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★★★★★

5 from 8 reviews

• Author: Lindsay Cotter
• Total Time: 15 minutes
• Yield: 3 1x

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Description

This Curried Chicken Salad features flavorful curry chicken, crisp summer veggies, and crunchy cashews. Plus, a kick of heat from homemade jalapeno mango chutney! A mouthwatering, light, and healthy summer meal. This meal prep friendly salad recipe is a perfect way to use up leftover chicken, too. 

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Ingredients

Units USM Scale 1x2x3x

• 8 ounces cooked and sliced chicken breast (roasted, baked, or grilled)
• 4 to 5 cups leafy greens
• 1 /2 to 1 cup sprouts or microgreens (optional)
• ⅓ to ½ cup peeled and diced mango (~1 small green mango)
• ⅔ cup diced celery
• ¼ to ⅓ cup sliced and de-seeded jalapeño or other pepper of choice
• ½ cup plain yogurt or paleo mayo
• ⅓ cup spicy chutney
• 1 lime – reserve 1 Tablespoon juice, then cut into wedges
• ½ teaspoon curry powder
• Pinch kosher salt and black pepper, to taste
• extra virgin olive oil, as needed
• 1 ounce roasted or raw cashew nuts (halves or whole)
• Garnishes – cilantro or other herbs, diced green onion (stem portion), optional lime wedges, peppercorns

Cook Mode Prevent your screen from going dark

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Instructions

Prep

1. Place the sliced chicken in a medium-sized bowl and set aside.
2. Place greens, optional microgreens, mango, celery and peppers in another large serving bowl.

Curry and Chutney Sauce:

1. In a small bowl, mix the plain yogurt, chutney, lime juice, curry powder, salt and black pepper.  Taste and adjust spices to your liking. If using a thick Greek yogurt, mix in about 2 teaspoons olive oil to thin it out.
2. Next spoon the curry chutney sauce over the chicken and mix together. Use as much or as little sauce as desired. Save extra sauce in a sealed jar in the fridge.
3. Place the chicken salad mix on top of the salad mix. Garnish with cashews, herbs, onion, lime wedges, peppercorns, and more extra sauce, if desired.
4. Serve immediately or read notes below for meal prep options. 

Notes

Meal Prep – Prep greens and mango and place in containers. Mix the chicken with curry sauce and keep in separate container until ready to use.  Store in fridge for up to 5 days.

• Prep Time: 15
• Category: salad
• Method: mix
• Cuisine: american Indian

Keywords: salad, chicken, curry, salad, paleo, meal prep, gluten free, healthy, chicken salad

Are you feeling smarter about curry and curry powder now? Haha, life goals complete! But in all seriousness, this no cook chicken salad has me loving the summer vibes! Sending all the summer salad vibes to EACH of you through the screen. Mwah!

Cheers,

LC