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Mango Currie Chicken Salad

Mango Currie Chicken Salad - recipe card
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This vibrant salad combines tender, spiced chicken with sweet mango and a creamy, curry-kissed dressing. The crunch of toasted almonds and fresh herbs balances every bite, making it a refreshing yet satisfying meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2 medium)
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 large ripe mango, peeled and diced (about 1 1/2 cups)
  • 1/2 cup full-fat Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lime juice (from about 1/2 lime)
  • 1 tsp honey
  • 1/2 tsp curry powder (for dressing)
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 4 cups mixed salad greens (optional, for serving)

Instructions

  1. Pat the chicken breasts dry with paper towels to remove excess moisture; this helps the spice mixture adhere and promotes even browning. In a small bowl, combine 2 teaspoons curry powder, ground cumin, kosher salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the chicken, pressing gently to coat.
  2. Heat olive oil in a large skillet over medium-high heat until the oil shimmers and flows like water. Carefully place the seasoned chicken breasts in the skillet; you should hear a steady sizzle. Cook for 6–7 minutes without moving them, until the underside is deep golden brown and releases easily from the pan.
  3. Flip the chicken using tongs and reduce the heat to medium. Cook for another 6–8 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part. Transfer the chicken to a cutting board and let rest for 5 minutes to redistribute juices.
  4. While the chicken rests, toast the sliced almonds in a small dry skillet over medium-low heat. Stir frequently for 2–3 minutes until they turn golden brown and smell nutty; watch carefully as they burn quickly once they start to color. Pour onto a plate to cool immediately.
  5. In a medium mixing bowl, combine the full-fat Greek yogurt, mayonnaise, fresh lime juice, honey, and 1/2 teaspoon curry powder. Whisk until smooth and well-blended; taste and adjust salt or lime juice if desired. The dressing should be creamy, tangy, and lightly spiced.
  6. When the chicken is cool enough to handle (about 5 minutes), dice it into 1/2-inch cubes. A sharp knife ensures clean cuts; avoid shredding, as the texture is important for the salad. You should have roughly 2 cups of cooked diced chicken.
  7. Add the diced chicken to the bowl with the dressing, along with the diced mango, toasted almonds, finely diced red onion, and chopped cilantro. Fold gently with a rubber spatula until everything is evenly coated; be careful not to break up the mango pieces.
  8. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill. This step is optional but recommended for a more cohesive taste. Serve over a bed of mixed salad greens, on toasted bread, or in lettuce cups for a low-carb option.
  9. For the best texture, serve the salad within 2 hours of assembling. If making ahead, keep the almonds separate and add just before serving to preserve their crunch.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is not suitable for freezing due to the yogurt and mango texture. To refresh after chilling, let sit at room temperature for 10 minutes, then stir gently. If the dressing seems too thick, whisk in 1 teaspoon of water or extra lime juice. Toasted almonds can be stored separately in a sealed bag at room temperature for up to 1 week.

Nutrition

Keywords: mango chicken salad, curry chicken salad, tropical chicken salad, mango curry salad, Indian fusion salad, summer chicken salad, quick lunch, healthy chicken salad, toasted almond chicken salad, yogurt curry dressing

Find it online: https://copycatkitchenco.com/mango-currie-chicken-salad/