This Curried Chicken Salad features flavorful curry chicken, crisp veggies, and crunchy cashews, with a kick of heat from homemade jalapeno mango chutney! A mouthwatering, light, and healthy summer meal. This salad is a perfect way to use up leftover chicken, too. Grain-free, paleo, and meal prep friendly.
This salad came about because there was a period where I was putting my mango jalapeño chutney on everything! In the world of delicious fruity condiments, mango chutney falls somewhere between mango jam and mango salsa. And it is so yummy on everything from salmon and chicken to ice cream.
what is curry?
Is curry a dish, a spice, or a plant? 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.
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 include: cumin, coriander, dry mustard, turmeric, ginger, and black pepper!
A few of my favorite recipes that use curry powder:
Ingredients for curried chicken salad
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Cooked and sliced chicken breast – It can be roasted, grilled, or air fried. You can also purchase a rotisserie chicken to save time and money.
- Leafy greens – Choose your favorite salad greens.
- Fresh mango – 1 small peeled and diced mango.
- Veggies – Celery, jalapeño, and microgreen or sprouts. Substitute bell pepper for jalapeño if you don’t like spicy.
- Curry Sauce – Yogurt or paleo mayo, mango jalapeño chutney, curry powder, lime juice, salt and pepper!
- Cashew nuts – you can use halves or whole, roasted or raw.
- Garnishes – Cilantro or other herbs, diced green onion (stem portion), optional lime wedges, peppercorns.
How to Make Curried Chicken Salad
This recipe is light, refined-sugar-free, and great for utilizing leftovers and summer produce! Plus, it’s great for meal prep, too.
- Chop veggies, mango, and wash, dry, and prepare salad greens and add to a serving bowl.
- Mix the plain yogurt, chutney, lime juice, curry powder, salt and black pepper. Taste and adjust spices to your liking. Spoon over chicken and mix together.
- 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. Serve immediately.
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.
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 (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
- Total Time: 15 minutes
- Yield: 3 1x
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.
Ingredients
- 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
Instructions
Prep
- Place the sliced chicken in a medium-sized bowl and set aside.
- Place greens, optional microgreens, mango, celery and peppers in another large serving bowl.
Curry and Chutney Sauce:
- 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.
- 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.
- 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.
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 16.5 g
- Sodium: 97.7 mg
- Fat: 13.1 g
- Saturated Fat: 2.8 g
- Carbohydrates: 26.6 g
- Fiber: 2.5 g
- Protein: 33.4 g
- Cholesterol: 75.2 mg
thank you for making me feel smarter, haha ? xo
I haven’t made the recipe, but I love curry and chicken. This sounds like one of the best kinds of chicken salads. 🙂
The flavors of this are amazing, and that chutney makes the dish!
Having been a huge fan of curry dishes, I love your simple twist on it with mango chutney. It was so easy yet so SO good. Well done!
The chicken had the best flavor! this is a keeper!
Love that addition of the curry! I’m excited for this salad!
This recipe is not only beautiful, but oh man is it good! I love all of the various flavors! Will be making this again and again!
I love, love a bit of curry in my chicken salad, so know this will be a hit!!
You were beyond right – I DO love this recipe! OMG. And yes, thank you for making me feel smarter, haha 😉 xo
See, I had a feeling! Hehe. YOu gotta try this with greek yogurt! It’s extra creamy. 😉