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This Curry Chicken Salad with Mango is a fun, flavorful twist on the classic. Shredded chicken is tossed with crunchy celery, fresh herbs, sweet raisins, and a creamy curry dressing made with real mango and lime juice. It’s refreshing, just a little tangy, and completely perfect for lunch, picnics, or meal prep.
Another day, another healthy chicken recipe! As a nutritionist, I’m always looking for easy recipes that are high in protein, packed with nutrients, and quick to throw together. Especially when it’s warm out and we’re eating most of our meals outside. This chicken salad checks all the boxes.
A New Take on the Classic
Growing up, I never really loved traditional chicken salad. It felt bland and heavy. As an adult, I’ve had so much fun creating new versions that feel brighter, lighter, and more exciting. If you’ve tried my Buffalo Chicken Salad or Avocado Chicken Salad with Bacon, you already know I like to add bold flavor and texture.
This recipe brings in the earthy spice of curry, juicy bites of mango, and that little something extra from fresh lime juice and chopped cilantro. It tastes like summer in every bite.
What Makes This Chicken Salad So Good
No need to scroll through a long list of ingredients. Here’s what really makes this salad shine:
- Rotisserie chicken keeps it easy and saves time
- The dressing is a creamy blend of mayo, lime juice, curry powder, mustard, mango, and vinegar
- Add-ins like celery, green onion, raisins, almonds, and cilantro give it crunch and natural sweetness
- Chill time is key. Letting the salad sit in the fridge for a bit helps the flavors come together beautifully
Use what you have on hand. If you don’t have white wine vinegar, apple cider or red wine vinegar works. You can also sub in red onion for the green onion if that’s what you’ve got.
Serving and Storing:
- Scoop it into lettuce cups or wrap in collard greens
- Stuff it into your favorite gluten-free wrap or sandwich
- Serve it over a big bed of greens with extra cilantro
- Eat it straight from the bowl with a fork. No judgment
It stores well in the fridge for up to five days, which makes it perfect for prepping ahead. Make a double batch and thank yourself later.
Healthy Curry Chicken Salad
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and delicious!
Can’t wait to try this recipe. Thank you for sharing!
Is there a spot that shows the nutritional facts? I made it and its wonderful, just hoping to know the facts to make sure I serve the correct amount for myself
Yes, I just updated the recipe card, the nutrition facts are at the bottom
OMG! This is one of the best things I have ever tasted in my life! Sure I am 11 But that is AMAZING!