Want a great way to use leftover cooked chicken? How about in a delicious sandwich, perfect for a picnic. Our chicken salad with curry and mango chutney is that perfect balance between sweet and salty with just a hint of heat.
How many times do you eat chicken per week? And how many times do you have leftover chicken and ask yourself, what can I do different with the leftover chicken. You can always make another traditional chicken salad, or for a change of pace try one that’s a tasty alternative. By mixing chicken salad with curry you get the emerging Indian taste trend that is sweeping the country and the mango chutney is the British influence. Here in Atlanta it seems like a new Indian restaurant is opening every week. You’ll see curry and mango chutney paired often, they are a great flavor combination.
You will find the mango chutney either in the International aisle with British foods or in the jelly and jam section, more likely with British foods. For the chicken salad with curry and mango chutney I like the Crosse and Blackwell brand with a hint of heat added. This Hot Mango Chutney has sugar and mangoes for sweetness, vinegar for balance and natural chili pepper flavor for heat.
I eat the chicken salad with curry and mango chutney on a bed of greens topped with tomatoes, my husband and kids prefer a heartier version on baguettes or flaky croissants. Once the baguettes are sliced in half, I like to pull some of the interior bread out of the top half of the baguette, otherwise the sandwich seems too bready. By hollowing out the interior you also get a natural bowl that holds the chicken salad with curry and mango chutney in place and makes for a much “neater” sandwich without the chicken salad sliding all over the place when you bite down on it.
To make the chicken salad with curry and mango chutney an on-the-go snack you will want to eat it within 30 minutes or keep it cold in a cooler or refrigerator until ready to heat because of the mayonnaise and the cooked chicken.
Chicken Salad with Curry and Mango Chutney
A great twist on chicken salad with an Indian and British influence
- 4 Cups Cooked chicken shredded or cut into bite size pieces
- 1/2 Cup Mayonnaisse
- 4 Tablespoons Hot Mango Chutney
- 1 Tablespoon Honey
- 1/4 teaspoon Kosher Salt
- 1 Medium Pear or apple
- 1 Stalk Celery sliced
- 1 Cup Lettuce
- 10 Whole Cherry Tomatoes
- 1/4 Cup Red Onion diced or sliced
Shred or slice cooked chicken into bite size pieces
Mix mayonnaise, hot mango chutney, honey and kosher salt. Set aside
Dice pear and celery, halve cherry or grape tomatoes, slice red onion and add to the mayonnaise mixture
Plate the chicken salad on a bed or lettuce topped with additional tomatoes. Or make sandwiches on your favorite bread. If using baguettes you may want to hollow out the top half so that the sandwich isn't so bready, add lettuce and enjoy!
Eat the chicken salad right away or within 30 minutes of making it. Otherwise yo will need to keep it cool until you are ready to eat because of the mayonnaise and chicken.
They make lovely picnic sandwiches on flaky croissants.