Beat the heat by making this refreshing Mango Cilantro Curry Chicken Salad! Wrap it up in collard greens, or eat over a bed of greens for a low carb lunch or dinner. So simple to make, and full of summer flavors we all love! Paleo, gluten-free, and Whole30 approved.
If you’re in the mood for light, refreshing, delicious and simple weeknight dinners, you’ve come to the right recipe! This Mango Cilantro Curry Chicken Salad is everything you want for summer.
Speaking of……Happy Summer!!! It’s intentional that this vibrant and fresh recipe is shared on the official first day of summer, ringing in the summer of 2018. Best one ever, right??
It seems that my summer plans are revolving around two things: baseball and swim team. I am coaching my son’s all-star baseball team, and also have my kids on our neighborhood summer swim team. Naturally, every night of the week is spent outside where we can be sure to get really sweaty and hot.
Coming home to a cool, refreshing, and healthy dinner is HIGH on my list of priorities. What can be better than chilled chicken salad? Add some curry, fresh mango, cilantro, almonds, and raisins for incredible flavor and crunch, and it’s pretty much the best chicken salad recipe ever.
It should be noted that traditional chicken salad has never been my favorite. And I hate mayonnaise. However, over the last year or so, I was introduced to Primal Kitchen Mayonnaise made with avocado oil.
Total game changer.
This mayo is made without soybean or canola oil, without sugar, and tastes soooooo much better than the junk I remember gagging over as a kid.
I love the way this mayo blended up with vinegar, lime juice, cilantro, curry powder, and mango to produce a super yummy sauce!
As this chicken salad sat in the fridge for a few hours, the flavors were even better! This easily makes a delicious lunch throughout the week, or is great for making in the morning and enjoying later in the day. Serve over a bed of greens or wrapped in collard greens.
- 1.5 lbs chicken breast*
- salt and pepper
- 1 cup Paleo mayonnaise
- 2 tbsp curry powder
- 2 tbsp white wine vinegar
- 2 tbsp fresh lime juice
- 2 tsp dijon mustard
- 1 mango, skinned, seeded, and diced
- 3 tbsp fresh chopped cilantro + more for garnish
- pinch salt
- 3/4 cup chopped celery
- 1/4 cup diced green onion
- 1/3 cup sliced almonds
- 1/4 cup raisins
Begin by cooking your chicken. Preheat the oven to 350 degrees. Salt and pepper each breast, and bake for 22-25 minutes, or until cooked through. Remove from oven, and let cool for at least 10 minutes. Then cut or shred the chicken into small pieces.
Meanwhile, make your dressing. In a high powered blender or food processor, blend mayonnaise, curry powder, vinegar, lime juice, mustard, mango, chopped cilantro, and a pinch of salt. Blend until completely smooth.
In a large bowl, combine chicken, dressing, celery, onion, almonds, and raisins. Refrigerate until ready to serve. This chicken salad tastes better after letting the flavors meld in the fridge for several hours. Once ready to serve, top with additional fresh cilantro.
Serve over greens or in a wrap.
*You can use pre-cooked chicken or rotisserie chicken in place of the chicken breast. You will need about 3-3.5 cups.