Tropical Mango Chicken Salad

a brioche bun with mango chicken salad and lettuce.

This quick and easy tropical mango chicken salad recipe comes together in minutes using leftover rotisserie chicken and my homemade mango chutney (or your favorite store-bought version like Major Grey’s).

This simple chutney mayo chicken salad can be dressed with your favorite mix-ins. I like crunchy, buttery macadamia nuts, sweet currants and chopped veg. Serve mango chutney chicken salad on fresh bibb lettuce or tucked into a brioche bun for the ultimate island-style chicken salad sandwich. Heaven.

chopped chicken and vegetables.

Everyone should have one or two GOOD chicken salad recipes in their repertoire. One’s that makes your mouth water to think about them. This one does JUST THAT.

The creamy chutney dressing is just sturdy enough to suspend the chicken salad ingredients on a bun or make a cohesive blend stuffed into a pineapple boat.

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It can be adjusted to your tastes, with more or less heat, by customizing it with your favorite mix-ins or according to what’s in your pantry and fridge.  That’s what I usually do.

Ingredients for mango chicken salad:

  • Leftover Rotisserie Chicken – I prefer to use the breast meat. Learn how to rotisserie chicken here.
  • Celery – for added crunch.
  • Onion – adds heat, flavor and crunch.
  • Scallions – a softer onion layer,
  • Macadamia Nuts – can also substitute chopped Brazil nuts.
  • Currants (or golden raisins)
  • Mayonnaise – we like Duke’s or Hellman’s.
  • Sour Cream – you can use full fat or low-fat versions.
  • Mango Chutney – use my homemade version or a jar of Major Grey’s.
  • Parsley – to add freshness to the chicken salad.
  • Hot Sauce – according to your tastes.
mango chutney, macadamia nuts and currants for the chicken salad.

Leftover rotisserie chicken?

If your family is like ours, a whole rotisserie chicken is something you can eat for several days.

We usually start by attacking the dark meat first and get around to the breast for casseroles, soups and the like. That means we’ve usually got a lot of chicken breast meat leftover, perfect for mango chutney chicken salad.

This chutney mayo chicken mix isn’t as spicy or curry-forward as this curried chicken salad. It’s milder, creamier and if you’ve got picky eaters, they’ll love this decidedly tropical mango chicken salad recipe.

mixing sour cream chutney mayo and parsley to pour over the chicken.

The best part about this recipe is how quick and easy it is to throw together, starting with the mango chutney mayo.

Make the dressing:

  1. Combine the mango chutney, mayo, sour cream and parsley in a small bowl.
  2. Mix to combine and adjust for seasoning. (You can add salt & pepper, more chutney, or even a little hot sauce if you like it spicy.)
assembling tropical chicken salad with dressing.

Assembling chicken salad

  1. Pour the creamy mango chutney dressing over the chicken and other ingredients and toss to combine.
  2. Cover and refrigerate for several hours for the flavors to marry. See? Super easy!

Chopping tips

  • Cut or shred your chicken into bite-sized pieces, no more than ¾”. This makes it easier to pile on a bun (and stay there). If the chunks are too big, it becomes unwieldy.
  • Dice the onions and celery into small ¼” dice. This gives the salad crunch and flavor in every bite without dominating.
  • Currants are tiny enough to add to the mango chutney chicken salad as they are.
  • Roughly chop the macadamia nuts. You don’t want too small or too large. As Goldilocks says, “They should be just right.”
Tropical chicken salad with chutney mayo dressing in a bowl.

What else would be good in the chicken salad?

I’m glad you asked. This chutney mayo chicken is supremely versatile. If you don’t have an ingredient, you can substitute (or add) your favorites. Here are some suggestions:

Substitutes or additions to chicken salad recipe:

  • No sour cream? You can use plain Greek yogurt.
  • No white onion? Use yellow, Vidalia or red onion.
  • Out of celery? Try sweet bell pepper.
  • No macadamia nuts? Substitute sliced almonds, chopped cashews or Brazil nuts (they mimic macadamia nuts when chopped up, and no one can tell the difference).
  • No currants? Try golden raisins or chopped dried apricots.

More tasty mix-ins:

If you just want to dress up the mango chutney chicken a little more, try these tropical additions:

  • Toasted flaked coconut
  • Chopped fresh mango
  • Chopped fresh pineapple
  • Fresh chopped mint
I am making a chicken salad sandwich.

I love this mango chicken salad recipe straight from the bowl (hey, I’m being honest here…), but here are a few more refined ways to serve it…

How to serve the chicken salad:

  • Put a scoop on assorted greens dressed with a light vinaigrette for a low-carb, gluten-free lunch.
  • Piled high on a buttery brioche roll, soft sandwich roll or Kaiser bun.
  • Slice a pineapple into quarters and remove the core, then scoop a serving of mango chicken salad over the top. Sprinkle on extra parsley (or mint). (This is great for baby shower luncheons).
  • Quarter a papaya and scoop out the seeds. Fill with chicken salad for a tasty Mother’s Day luncheon with your favorite flatbreads.
  • Fill Boston bibb lettuce leaves with the chutney mayo chicken mixture and add a few strips of red bell pepper for color. Enjoy as a lettuce wrap.
  • Cut an English cucumber into 1/4″ thick rounds (or on a bias) and top with a spoonful of chicken salad. Garnish with small mint leaves and arrange on a platter for an easy hors d’oeuvre (great for bridal showers).
  • Fill spinach wraps or flour tortillas with chicken salad, lettuce leaves and sliced roasted bell pepper. Roll the tortillas into a burrito shape and slice in half to serve.
Mango chicken salad on a brioche bun.

Make your own mango chutney recipe.

More mango recipes you might like (56 at last count).

More easy chicken salad recipes:

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A mango chicken salad sandwich on a brioche bun.
Print Pin
4.84 from 6 votes

Mango Chutney Chicken Salad

A twist on a classic, this chicken salad has it all. From pops of macadamia nuts to sweet currants in a tangy dressing made with curried mango chutney.
Author: Lisa Lotts
Course Main Course, Salad
Cuisine American
Keyword chicken, chutney, sandwiches
Dietary Restrictions Gluten-Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 8

INGREDIENTS:

FOR CHICKEN SALAD:

  • 2 cooked chicken breasts chopped into 1/2″ dice (I use rotisserie chicken breasts)
  • 2 stalks celery chopped into 1/4″ dice
  • ½ cup onion chopped into 1/4″ dice
  • 3 scallions thinly sliced
  • ½ cup currants
  • ¾ cup macadamia nuts roughly chopped

FOR MANGO CHUTNEY DRESSING:

  • ½ cup mayonnaise
  • cup sour cream
  • heaping ⅓ cup curried mango chutney
  • ¼ teaspoon parsley
  • ½ teaspoon hot sauce (optional – if you like more heat)

DIRECTIONS:

  • In a large bowl, combine the diced chicken, celery, onion, scallions, currants and macadamia nuts. Toss to combine and set aside.
  • In a small bowl, whisk together the mayonnaise, sour cream, chutney and parsley until smooth. Taste for seasonings and adjust as necessary.
  • Pour the dressing over the salad and toss until the dressing evenly coats the chicken salad.
  • Cover and refrigerate for an hour or two for the flavors to marry. Serve over mixed greens, on a brioche or sandwich roll or in a pineapple or papaya boat.

NOTES:

Store leftovers in a sealed container in the refrigerator for 3-5 days.

NUTRITION:

Calories: 345kcal | Carbohydrates: 20g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 143mg | Potassium: 288mg | Fiber: 2g | Sugar: 15g | Vitamin A: 129IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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5 Comments

  1. Chris Collins says:

    5 stars
    I’m always looking for new chicken salad recipes around this time of year! This looks delicious!

  2. Carrie Robinson says:

    5 stars
    What a creative twist on classic chicken salad! Definitely trying this recipe soon. 🙂

  3. 5 stars
    Obsessed with anything that says tropical! Loved this salad, I’m looking forward to eating this all week!

  4. Jessica Formicola says:

    5 stars
    I have been craving tropical flavors, and this chicken salad is perfection! I can’t wait to make this for lunch today!

  5. 5 stars
    Yum! So flavorful. I love the combination of the mango with the macadamia nuts. This is a unique chicken salad!