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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Ep. 19 of Sandwich Sundays: Mango Chutney Curry Chicken Salad Sandwich is the perfect combination of sweet, savory, and crunchy. This easy make-ahead lunch or snack is always a crowd favorite. The juicy red grapes and golden raisins add a burst of sweetness, while the curry mango dressing brings a creamy, tangy twist. The crunch from celery, water chestnuts, and slivered almonds makes every bite exciting. Pile it onto flaky croissants for the ultimate chicken...
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Add the chicken, grapes, raisins, celery, water chestnuts, almonds, and green onions to a large mixing bowl.
Whisk together the mayonnaise, soy sauce, lemon juice, curry powder, and mango chutney in a separate bowl until smooth and creamy.
Pour the dressing over the chicken mixture and gently fold until evenly coated.
Season with salt and black pepper to taste.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Pile onto flaky croissants for the ultimate chicken salad sandwich.
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Rotisserie chicken works great for this recipe, saving time on cooking.
Can I use a different type of nut?
Yes, you can substitute slivered almonds with chopped walnuts or pecans.
How long can I store the chicken salad?
The chicken salad can be stored in an airtight container in the refrigerator for up to 4 days.
Can I make this salad without mayonnaise?
You can substitute mayonnaise with Greek yogurt for a lighter version.
What can I use instead of mango chutney?
If you don't have mango chutney, apricot preserves can be a good alternative.
Is this recipe gluten-free?
The salad itself is gluten-free, but ensure your croissants or bread are gluten-free if needed.
