Friday, June 25, 2010

Mango Chicken Salad

Sometimes in summer, you don’t want to cook with heat. Those days, it’s nice to have a delicious, cooling salad up your sleeve so you can have a heat-free dinner. I found an Indian-inspired recipe for chicken salad in an old Cooking Light magazine which I modified using free-range rotisserie chicken from the grocery store for the spiced chicken breasts. You really can’t get much easier than this, and the secret ingredient: mango chutney! The chutney adds a touch of fruity sweetness and extra moisture, so that you can use less heavy mayo to keep the mixture moist.

We ate this salad with fresh biscuits, and the next day we ate the leftovers on slices of ciabatta bread. Leftovers make an excellent sandwich filling! My husband really liked this one. I hope you will too!

Mango Chicken Salad

1 free-range rotisserie chicken, meat removed and shredded
1/4 c. finely chopped red onion
½ c. sliced green grapes
1/3 c. diced celery
1/3 c. Major Grey’s Mango Chutney
1/3 c. olive-oil mayonnaise
salt and pepper to taste

Combine all ingredients in a bowl. Refrigerate for 30 minutes. It’s ready to go!


  1. Sounds tasty:) If you want free lettuce I've got tons of it growing in the yard. No really, please...I eat it every night and have been providing it to half my family and there's still plenty to go around:)

  2. I want some! When you comin' to town?


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