GF Recipes

Curried Chicken Salad

15 Comments 11 June 2011

Curried Chicken Salad

I’m in love with curry.  Curry powder is actually a mixture of several spices, but the main spice is turmeric.  This is the spice that gives curry it’s gorgeous deep yellow color and provides many health benefits in curried dishes.  Curry has been thought to reduce inflammation of the joints and protect against cancer, heart disease, and even Alzheimer’s disease.  So while my taste buds are dancing, my body is saying “Thank you!”

Here’s a quick and easy recipe to use as a main dish, a salad, a sandwich, or a wrap.  And it’s a great way to use leftover chicken.  Plus, with the summer heat coming early, it’s time for some cold summer meals.

Curried Chicken Salad
by Heather

  • 3 chicken breasts cooked and diced
  • 4 dried mango slices
  • ½ c. olive-oil mayonnaise
  • ½ c. chopped parsley
  • 2 tsp. curry powder
  • salt and pepper to taste

1.  Soak the dried mango slices in water until soft.   Then slice in ½-inch pieces.
2.  Chop cooked chicken into small pieces.
3.  Combine chicken, mango, mayonnaise, and curry powder.  Salt and pepper to taste.
4.  Gently fold parsley into the mixture.
5.  Serve over spinach or fill your favorite gluten-free sandwich bread.

This recipe is linked to:

Your Comments

15 Comments so far

  1. Oooh, I love the mango factor in this recipe, Heather. Just had the “innards” of fish tacos today for lunch at a restaurant and mango salsa was included with avocado-cilantro creme fraiche. Oh my that was good! Ironically, I had a hard time choosing between chicken salad and the fish dish. I’ve been slowly joining the large group of curry fans. 😉


    • Heather says:

      Mango is an amazing fruit. It goes so well with sweet, savory, and spicy. I actually made this salad when ripe mango was not available, hence the dried mango. Now that they are everywhere I think I’d make this with fresh mango.

      I LOVE mango salsa! I know you enjoyed that!

  2. Linda says:

    Mango is a new chicken salad ingredient for me. I bet it’s great. My husband is not a curry fan, but this is something I could make for my lunch and he wouldn’t have to eat it. :) Thanks for participating in the salad challenge.

  3. I love curried chicken salad! When I make it, I use grapes or apples. Your version with mangoes looks delish.

    I’m sharing this at tomorrow’s SIT. Thanks for linking up! (Stumbled it too!)

    Bug hugs, my friend!

    • Heather says:

      Oooh, how cool! Thanks so much for sharing it on Slightly Indulgent Tuesdays. What an honor! I’d love to try grapes and apples next time.


  4. Lauren says:

    I love curry too, this is a great idea. I make a version with greek yogurt.

  5. This looks yummy! Would you be interested in sharing it at my new link party featuring allergy-friendly lunchbox ideas? The party goes live on Friday morning at Hope to see you there! :)

  6. Thanks for coming to my lunchbox party! Hope to see you next Friday :)

    Lisa @ Allergy Free Vintage Cookery

  7. Kenneth says:

    That looks delicious and looks perfect for people who are on a diet. I’m going to try out this recipe soon. Thanks for posting this!

  8. Marie says:

    Excellent recipe! I did use pork loin cubes instead of chicken and used orange juice in place of the apple juice. Used fresh ginger and dark brown sugar as that was what I had on hand. No red pepper flakes as I was serving this to someone who can’t take the heat. Sprinkled just a bit of cornstarch to pot during last 20 min of cooking to thicken the sauce to what turned out to be perfect consistency. I made it with basmati rice in less time than it would’ve taken me to call the local Chinese take out delivery restaurant and place an order and wait for it to be delivered.


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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