Name: Mango Chutney Curry Chicken Salad Sandwich
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups cooked chicken (diced); 1 1/2 cups red grapes (quartered); 1/2 cup golden raisins; 1/2 cup celery (finely chopped); 4 oz water chestnuts (drained and diced); 2 oz slivered almonds; 1 tbsp green onions (thinly sliced); 1 cup mayonnaise; 1 tbsp soy sauce; 1 tbsp fresh lemon juice; 2 tsp curry powder; 3 tbsp prepared mango chutney; salt; black pepper

This mango chutney curry chicken salad sandwich is the perfect combination of sweet, savory and crunchy. Tender chicken, juicy grapes, golden raisins, celery, water chestnuts and slivered almonds get folded into a creamy curry dressing with mango chutney. This curry chicken salad comes together in about 20 minutes and gets even better after an hour in the fridge.

It was Ep. 19 of Sandwich Sundays, and it is still one of my favorite lunches piled onto a flaky croissant. Love chicken salad? Try my Mango Chutney Chicken Salad too.

Why You’ll Love This Curry Chicken Salad

Sweet, savory and crunchy in every bite.
Mango chutney and curry make it anything but boring.
No cooking if you use rotisserie chicken.
Meal prep friendly for lunches all week.

Ingredients for Curry Chicken Salad

The Chicken Salad

Diced cooked chicken, quartered red grapes, golden raisins, finely chopped celery, diced water chestnuts, slivered almonds and green onions.

The Curry Dressing

Mayonnaise, soy sauce, fresh lemon juice, curry powder and prepared mango chutney, seasoned with salt and black pepper.

Swap note: For gluten free, use tamari instead of soy sauce and serve on lettuce wraps or gluten-free bread. Swap half the mayo for Greek yogurt for a lighter version.

How to Make Curry Chicken Salad

Step 1: Combine the salad

Add the chicken, grapes, raisins, celery, water chestnuts, almonds and green onions to a large bowl.

Step 2: Whisk the dressing

Whisk the mayo, soy sauce, lemon juice, curry powder and mango chutney until smooth and creamy.

Step 3: Fold together

Pour the dressing over the chicken mixture and gently fold until coated. Season with salt and pepper.

Step 4: Chill

Refrigerate for at least 1 hour so the flavors meld.

Step 5: Serve

Pile onto flaky croissants for the ultimate chicken salad sandwich.

Carly’s Expert Tips

Use rotisserie chicken. It saves time and adds great flavor.
Chill before serving. An hour in the fridge makes a huge difference.
Toast the almonds for extra crunch and nutty flavor.
Taste the chutney. Brands vary in sweetness, so adjust the amount to your taste.

Make It Your Own

Apple: Swap the grapes for diced crisp apple.
Cashews: Use chopped cashews instead of almonds.
Lettuce wraps: Serve in butter lettuce cups for low carb.
Spicier: Add a pinch of cayenne to the dressing.

Make-Ahead and Meal Prep: Make the chicken salad up to 3 days ahead. Keep the almonds separate and stir them in before serving so they stay crunchy.

What to Serve With Curry Chicken Salad

Serve it on croissants, in lettuce cups or with crackers, alongside fresh fruit, chips or a Watermelon Cucumber Feta Salad with Honey-Lime Vinaigrette.

Storing and Reheating

Store curry chicken salad in an airtight container in the fridge for up to 4 days.

Do not freeze, since mayo-based salads separate when thawed.

What People Ask About Curry Chicken Salad

What is curry chicken salad made of?

Chicken, fruit, crunchy veggies and nuts in a creamy mayo dressing seasoned with curry powder and mango chutney.

How long does curry chicken salad last?

Up to 4 days in an airtight container in the fridge.

Where do I find mango chutney?

Look in the international or condiment aisle of most grocery stores.

Can I use canned chicken?

Yes. Drain it well, though rotisserie or freshly cooked chicken has the best texture.