Curried Mango Chicken Salad

Curried Mango Chicken Salad

I have a weakness for mangos. I love their intense, juicy flavor and often incorporate them into summer salads, salsas, quesadillas and margaritas.  Their natural sweetness provides a welcome balance, as well, with a spicy curry.

At this time of the year, mangos are frequently on sale. But peeling a mango may be off-putting for some.
A quick glance through the internet unleashes dozens of possible ways to peel a mango, but not the way I’ve been doing it for years. What I, personally, have found to be the easiest way to peel a mango, is to cut a deep “X” at one of the tapered ends, then peel off the skin in four pieces.

With a paring knife, I carve the flesh from around the pit and use according to my needs.  Of course this technique is not efficient for overripe mangos, but if my mango is firm-ripe and gives slightly to the touch, this easy peel technique is my preferred method.

If only mangos were indigenous to the American midwest. Alas, they’re grown exclusively in frost-free environments.

For a creamy-style dressing, omit the vinaigrette and combine strained, plain yogurt with mayonnaise and mango chutney, finely chopping the larger pieces of fruit in the chutney.

Recipe: Curried Mango Chicken Salad


  • 1/2 tablespoon grated ginger
  • 2 tablespoons lime juice
  • 1-2 tablespoons curry powder
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/4 cup peanut or canola oil
  • 4 cups sliced chicken breast (4 large poached breast halves)
  • 2 mangoes, peeled, cut away from the pit and diced (2 cups)
  • 1/2 cup currants or black raisins
  • 1 cup cashews
  • 1/2 cup sliced scallions
  • Radicchio or lettuce leaf cups, optional


  1. Combine ginger, lime juice, 1 tablespoon of curry and 1/4 teaspoon cayenne. Whisk in oil and season to taste with kosher salt.
  2. Gently toss the chicken, mangoes, currants, cashews and scallions with the dressing. Season to taste with kosher salt, adding additional curry powder and cayenne to taste.
  3. If time allows, let the flavors combine, refrigerated, 1-2 hours. Serve in radicchio or lettuce cups, if using.

Time: (not including poaching chicken) 25 minutes

Number of servings (yield): 6-8

Copyright © Peggy Lampman’s dinnerFeed.

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