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–+ servings

Mango Curry Chicken Salad - A Healthy Food Recipe

This vibrant mango curry chicken salad blends sweet mango, savory curry, and a creamy dressing for a nutritious and flavorful meal. Ideal for healthy eating, this salad can be enjoyed on its own, in lettuce wraps, or as a sandwich filling.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Course Salad
Cuisine Indian-Inspired
Servings 6
Calories 650 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Small bowl
  • Saucepan

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 2 mangos peeled, pitted, and diced
  • 2 celery ribs diced
  • 4 green onions white and green parts, thinly sliced
  • ½ cup raw cashews roughly chopped
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh cilantro chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Dressing:

  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon curry powder

Instructions
 

  • Cook the Chicken: Arrange the chicken breasts in a wide pot and add enough cold water to cover them by about an inch. Heat on medium, sprinkle in a pinch of salt, and bring to a gentle boil. Lower the heat and let it simmer for 8–12 minutes, or until the internal temperature reaches 160°F. Remove the chicken from the pot, let it cool for a few minutes, and refrigerate for about 15 minutes until fully chilled.
  • Chop and Combine Ingredients: Once chilled, cut the chicken into ½-inch cubes and transfer it to a large mixing bowl. Add the diced mango, celery, green onions, cashews, parsley, cilantro, salt, and pepper. Toss the ingredients lightly to combine.
  • Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, lemon juice, and curry powder until smooth. Pour the dressing over the chicken mixture and stir until everything is well coated.
  • Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to let the flavors blend. Serve in lettuce leaves, on gluten-free bread, or as a filling for a wrap.

Notes

Storage: Keep the salad in an airtight container in the fridge for 4–5 days.
Serving Suggestions: This salad works beautifully in lettuce wraps for a light option or in grain-free tortillas for a gluten-free wrap.
Mango Ripening Tip: If your mangoes are not ripe, place them in a paper bag at room temperature for a day or two to speed up the process.

Nutrition

Serving: 11/2 cupsCalories: 650kcalCarbohydrates: 23gProtein: 51gFat: 40gSaturated Fat: 7gCholesterol: 144mgSodium: 466mgFiber: 3gSugar: 17g
Keyword Gluten-free chicken salad ideas, Healthy chicken salad recipe, healthy food recipes, Light and creamy chicken salad, Low-carb salad options, Mango curry recipe
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