Mango Chutney Chicken Salad is a delightful and refreshing dish that combines the flavors of tender chicken, juicy green grapes, tangy dried cranberries, and a creamy yogurt dressing infused with curry powder. The addition of mango chutney adds a touch of sweetness and a hint of spice, while toasted slivered almonds provide a satisfying crunch. This salad is perfect for a light lunch or as a refreshing addition to a summer picnic or barbecue.

The origins of Mango Chutney Chicken Salad can be traced back to the Indian subcontinent, where chutney has been a staple condiment for centuries. Chutney is a sauce or relish made from a combination of fruits, vegetables, spices, and vinegar. It is commonly used as an accompaniment to enhance the flavors of various dishes.

In the case of Mango Chutney Chicken Salad, the tangy and sweet mango chutney acts as a flavorful dressing that brings together the ingredients and provides a unique taste profile. The combination of the fruity chutney, creamy yogurt, and aromatic curry powder creates a harmonious blend of flavors that complements the chicken and other ingredients.

Over time, this fusion of Indian and Western flavors gained popularity and variations of Mango Chutney Chicken Salad emerged in different parts of the world. It became a favorite in restaurants, potlucks, and home kitchens due to its versatility, vibrant colors, and delightful taste.

PREP: 15 MIN. + CHILLING

MAKES: 6 SERVINGS

INGREDIENTS

• 1 carton (6 ounces) plain yogurt
• ¼ cup light coconut milk
• 1½ teaspoons curry powder
• 2 cups cubed cooked chicken
• 2 cups green grapes, halved
• 6 green onions, chopped
• ½ cup dried cranberries
• ⅓ cup mango chutney
• ¼ cup slivered almonds, toasted

INSTRUCTIONS

1. In a small bowl, whisk the yogurt, milk, and curry powder until smooth.
2. In a large bowl, combine the cubed cooked chicken, halved green grapes, chopped green onions, and dried cranberries.
3. Drizzle the yogurt dressing over the chicken and fruit mixture.
4. Toss the salad gently to ensure all the ingredients are coated with the dressing.
5. Fold in the mango chutney, distributing it evenly throughout the salad.
6. Refrigerate the Mango Chutney Chicken Salad for at least 1 hour to allow the flavors to meld together.
7. Just before serving, sprinkle the salad with toasted slivered almonds to add a delightful crunch.

Enjoy the refreshing and vibrant Mango Chutney Chicken Salad as a satisfying meal or a side dish to complement your favorite main course. The combination of flavors and textures in this salad is sure to please your taste buds.

TIPS:

• Adjust the curry powder and mango chutney to your taste: The amount of curry powder and mango chutney mentioned in the recipe is a guideline. Feel free to adjust the quantities according to your personal preference. If you enjoy a stronger curry flavor, you can increase the amount of curry powder. Similarly, if you prefer a sweeter taste, add a little more mango chutney.
• Toast the slivered almonds for extra flavor: To bring out the natural nutty flavor of the slivered almonds, toast them before adding them to the salad. Place the almonds in a dry skillet over medium heat and cook, stirring frequently, until they turn golden brown and become fragrant. Keep a close eye on them to prevent burning. Toasted almonds will add a delightful crunch and enhance the overall taste of the salad.
• Let the salad chill for optimal flavor: While the recipe suggests refrigerating the Mango Chutney Chicken Salad for at least 1 hour, you can extend the chilling time for even better flavor infusion. Allowing the salad to rest in the refrigerator for a few hours or overnight will give the ingredients time to marinate and develop a more cohesive and flavorful taste. Just be sure to give it a gentle toss before serving to redistribute the dressing and ensure all the flavors are well incorporated.