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An antique brown transfer ware plate with a scoop of curry chicken salad on it, sliced mangos and an antique sterling silver fork

Curry Chicken Salad with Mango and Cashews

This curry chicken salad recipe is a mouthwatering upgrade of a retro classic: tender chicken, toasted cashews, fresh mango, and a golden curry dressing made with sweet chutney and Greek yogurt. It's the kind of irresistible summer salad that disappears at every potluck, picnic and bridal shower it attends. Make it the day before and let those flavors get acquainted overnight.
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Course: Chicken Entrees
Cuisine: American
Keyword: Curry Chicken Salad
Prep Time: 30 minutes
Cook Time: 45 minutes
Chilling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 427kcal
Author: Meggen Wilson

Ingredients

  • 2 TBSP Olive oil
  • 1 lbs Chicken breasts, skin on and bone in
  • 1 tsp Kosher salt, divided
  • 1 tsp freshly ground pepper, divided
  • ½ cup Mayonaise
  • ½ cup Plain Greek Yogurt
  • ½ cup sweet chutney Patak's or Major Grey's
  • 2 TBSP Curry powder, divided
  • 1 tsp turmeric
  • ½ tsp granulated garlic
  • 3 stalks green onions, chopped into thin pieces, remove most of the green,
  • 2 stalks celery, chopped
  • ½ cup red onion, sliced into rings
  • 1 cup golden raisins
  • 1 cup roasted and salted cashews
  • 2 mangos, 1- peeled and sliced into thin strips, the other, cut into cubes

Instructions

For the Dressing

  • In a medium bowl combine mayonnaise Greek yogurt and sweet chutney. Stir well with a whisk.
  • To the mayo-yogurt mixture, add 1 tsp turmeric 1 TBSP curry powder, 1/2 tsp granulated garlic, 1/2 tsp kosher salt, 1/2 tsp black pepper. Stir well to incorporate. Taste and add remaining curry powder, if desired.
    Chill until ready to assemble the salad.

For the Salad

  • If using pre-cooked rotisserie chicken, shred the chicken and proceed to Step #5
  • Pre heat the oven to 375 degrees. Line a rimmed baking pan with parchment paper.
  • Season the chicken breasts with olive oil, and half of the salt and pepper. Place the chicken breasts on the prepared sheet pan and roast at 375 for 35-45 minutes or until a thermometer inserted into the deepest part of the breasts reads 165 degrees. Chill for 30 minutes or until cool enough to handle.
  • Remove the skin and bones from the cooled chicken and shred or chop the chicken meat into bite size pieces. Add the chicken to a large bowl.
  • To the chicken, add in the green onions, celery, red onions, raisins and cubed mango. Add the chilled dressing to the chicken mixture stiring well to coat the entire mixture well. Chill for at least 2 hours or overnight.
  • Just before serving, stir in the cashews. Serve with the sliced mangos on the side- see photo.
  • To store- Cover remaining chicken and store in the fridge up to 4 days.

Nutrition

Serving: 1.5cups | Calories: 427kcal