Chicken Salad with Mango Chutney Dressing (Kathy’s Chicken Salad)

This Chicken Salad with Mango Chutney Dressing is REALLY good.  Sometimes I simply call it “Kathy’s Chicken Salad,” after my Mom, who would make a similar version with this same dressing. This Chicken Salad is different than most– in addition to the regulars of green onions and celery, it has chopped cabbage, which gives it almost more of a green salad feel and thorough crunch, and also some cilantro, which adds a unique flavor component. It has sweetness from dried cranberries, but the secret to this salad is in the dressing.  While it does contain mayo, you wouldn’t guess it because it doesn’t taste like mayo like many chicken salads do.  It has an equal amount of mango chutney, which is an awesome short-cut ingredient you buy at the store which adds a fantastic sweet-and-savory combination.  I can almost guarantee this will become a favorite once you try it!

chicken salad in bowl

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Salad

  • Cooked chicken – Diced or shredded chicken breast or rotisserie chicken.
  • Celery
  • Green onions
  • Shredded cabbage
  • Dried cranberries
  • Fresh cilantro
  • Toasted slivered almonds

Dressing

  • Major Grey’s Mango Chutney – Mango chutney is sweet and savory spiced condiment similar to a jam or jelly. It’s based from mangos, but doesn’t actually taste overly mango-y.   I’m including a photo of the mango chutney below.  This is a popular, common brand (really the only brand I’ve ever seen in stores) and where I live and shop it’s almost always found near the BBQ sauces, usually on the top shelf. I believe they sell a “spicy” version, but you just want the regular one for this recipe.
  • Mayonnaise – I personally do not like the flavor of reduced fat mayonnaise and I never use it in my recipes. I like regular Best Foods/Hellmann’s so that’s what I always use.
  • Apple cider vinegar – Use a good quality vinegar with the mother, like Bragg’s.
  • Kosher salt
  • Black pepper

How to Make Chicken Salad with Mango Chutney Dressing

  1. Combine the salad ingredients: Place cooked chicken, diced celery, green onions, shredded cabbage, dried cranberries, cilantro, and almonds in a large salad bowl.
  2. Make the EASY dressing: Whisk together the chutney, mayo, and apple cider vinegar. Add to the salad and toss to combine.
  3. Season everything to taste with salt and pepper. For best results, chill for at least 30 minutes before serving.

    As you can see, this chicken salad isn’t swimming in dressing. It coats everything beautifully and adds the most amazing flavor to this rainbow of textures. It’s rather addicting to eat and I’m excited for you guys to try it!
chicken salad ingredients
Cabbage Chicken Salad in Bowl

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! If serving for an event I recommend storing the salad components separately and tossing it all together shortly before serving. If you’re just planning on enjoying it at home, feel free to combine everything but the nuts and store the finished salad in an airtight container in the fridge to enjoy for several days. Just top each serving with nuts as desired.

How do I serve this salad?

This salad makes a great one-dish lunch or light dinner. It’s also delicious in a wrap, over a bed of spring greens or as a sandwich filling on a soft roll.

Is this salad spicy?

No, it’s not. Be sure you’re buying regular mango chutney and not any version with added heat, unless you’d like to try a spicy version (which I have not tried!).

Cabbage Chicken Salad in Bowl

Cabbage Chicken Salad with Mango Chutney Dressing

A sweet and savory chicken salad with lots of crunch!
Prep Time 10 minutes
Chill Time 30 minutes
Servings8 ~1 cup servings

Ingredients

  • 2 cups diced or shredded cooked chicken rotisserie works great
  • ½ cups diced celery
  • ¼ cup sliced green onions
  • 1 ½ cups shredded or thinly sliced cabbage
  • cup dried cranberries
  • ¼ cup chopped fresh cilantro
  • ¼ cup toasted slivered almonds you can buy these pre-toasted, packaged in the produce section near the salad toppers
  • ¼ cup Major Grey’s Mango Chutney
  • ¼ cup mayonnaise
  • ½ teaspoon cider vinegar
  • kosher salt
  • black pepper

Instructions

  • Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium-sized bowl.
  • Whisk together the chutney, mayo, and cider vinegar in a small bowl. Add the dressing to the chicken mixture and gently combine.
  • Season with salt and pepper, to taste. For best results, chill at least 30 minutes before serving.

Notes

  • Store finished, dressed salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
  • Because this salad uses chopped cabbage, it has a longer table and fridge life than green salads and stays nice and crunchy.  It’s one of my favorites to serve at parties, baby and wedding showers, and picnics.
  • Like all dressed salads, if it’s going to be chilling or sitting a bit before serving, add the almonds in right before serving so they stay nice and crunchy. (Don’t want nuts?  Leave them out!)
  • If serving as a main course, this salad will serve about 6. If serving in a potluck type setting, about 8. 

Nutrition

Serving: 1cup (approximately), Calories: 175kcal, Carbohydrates: 13g, Protein: 12g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 33mg, Sodium: 82mg, Potassium: 177mg, Fiber: 1g, Sugar: 10g, Vitamin A: 118IU, Vitamin C: 7mg, Calcium: 28mg, Iron: 1mg
Course: Main Courses, Salads
Cuisine: American
Keyword: Cabbage Chicken Salad with Mango Chutney
Calories: 175kcal
Author: Sara Wells
Cost: $8
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I’m planning on making this for my daughter’s baby shower. Can you tell me how many servings the above recipe makes? Thanks so much!

    1. Hi! I need to measure this next time I make it so I can update serving size. I’d say it probably feeds 6-ish- and for a baby shower if it’s a smaller serving more like 8