Mango Curry Chicken Salad

I love egg salad, potato salad and chicken salad. (And dips and pretty much anything you can spread on bread or crackers.) This mango curry chicken salad is a simpler version of the one Linda made a while ago for her Downton Abbey Extravaganza, the “coronation” chicken salad. 

That version was very tasty and we will be making it again someday, but today I just wanted to use fresh mango rather than make it into a chutney. I used a pretty green mango, which I like because I ate millions of them in Costa Rica, but Linda thinks most people would prefer this chicken salad with a riper mango. 

Mango Curry Chicken Salad

3 boneless skinless chicken breasts, boiled and shredded

1 cup light mayo

1 heaping tsp (or more) curry powder

1/2 tsp cumin

1 tsp mustard

1 tsp to 1 tbsp honey (esp. if the mango is on the green side)

a few drops to 1 tsp Sriracha (optional, for spiciness)

1/4 cup green onions, sliced

1/4 cup thai basil

1/3 cup golden (or regular) raisins, soaked to restore moisture, drained & patted dry

1 mango, roughly diced

salt & pepper to taste

Mix together the mayonnaise, curry, cumin, mustard, honey and Sriracha (or some other hot sauce). Taste and adjust seasonings. Combine well with the shredded chicken. Mix in the green onions, basil, raisins and mango. I would have added in some almond slices or chopped walnuts at this point if I had any. Taste and add salt & pepper.

Serve on bread, crackers, lettuce, rice, couscous...