Easy Curried Chicken Salad with a touch of mango chutney. Summertime simple.
Curried Chicken Salad with Chutney and Craisins (I really didn’t plan for that much alliteration, I promise.)
You might have noticed I have a bit of a chicken salad fixation. I love the many variations on the theme, especially as a light warm weather meal. Great on top of greens, great on a sandwich, or all on its own. Creamy or not, savory or slightly sweet. In the latter category is one of my favorites: Curried chicken salad. Alas, so many of the ones I’ve tried go WAY overboard with the sweetness. A little is nice, but I don’t really want my chicken salad to taste like dessert. I discovered a creative solution to this that adds a tangy twist of its own recently – Zupan’s Market in Portland uses a bit of mango chutney as an ingredient, and that alone serves as the main touch of sweetness (the craisins add a tiny bit as well, but nothing else). Here’s my very simple version of their recipe: CURRIED CHICKEN SALAD WITH MANGO CHUTNEY
2 cups cooked chicken, cubed
2 stalks celery, chopped
1 small red onion, finely diced
1/3 cup dried cranberries
1/2 cup mayonnaise
3 tablespoons mango chutney
2 teaspoons curry powder
1/2 teaspoon salt (or more to taste)
Toss together the chicken, celery, onion and cranberries. Stir remaining ingredients together in a smaller dish, then add to chicken mixture and stir to combine. BOOM.
Other unique takes on curried chicken salad:
Curried Chicken Salad with Endive from Simply Recipes
Curried Chicken Salad with Asparagus and Peanuts from Kalyn’s Kitchen
Curried Chicken Salad with Apples from The Lemon Bowl
Apricot Curry Chicken Salad from Week of Menus
– posted by Anne
