Mango Chutney Chicken Salad is a creamy chicken salad full of mango chutney, apples, red grapes and cashews.

Mango Chutney Chicken Salad on a bed of lettuce.

It has lots of interesting flavors and a little sweetness.

How To Serve Mango Chutney Chicken Salad

Chicken salad is a food I can eat all summer long. I love to serve it on top of a salad, as a sandwich, or with Club crackers. Also makes a great wrap.

Mango Chutney

Mango Chutney is similar to a fruit jam but it has tons of spices added. It originated in India and it tastes wonderful as a spread or dip. Ingredients in mango chutney vary but it typically contains mangos mixed with brown sugar, vinegar, ginger and chili flakes.

I typically use Major Grey’s Chutney but my store has been out of it recently so I’ve been using Patak’s Mango Chutney. They are very different from each other but both are delicious.

Use A Good Quality Mayonnaise

I use either Duke’s mayonnaise or Hellman’s mayonnaise. A homemade mayonnaise would be a good option too.

Cooked Chicken

You can use any type of cooked chicken, whether it be rotisserie chicken, baked chicken, grilled chicken, or poached chicken. You can use a mix of white meat and dark meat or all white meat. Cut or shred the chicken into small pieces.

Recipe Tip

Best made at least 1 hour in advance so the flavors have time to blend.

Use more or less mango chutney depending on your tastes.

Sustitutions

Use pecans, pistachios, or macadamia nuts instead of cashews.
Add currants or craisins.
Use red onion or sweet onion instead of green onion.
Use diced pineapple instead of apple.

Storage

Will keep in an airtight container in the refrigerator for 4 to 5 days. I don’t recommend freezing this chicken salad.

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