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!
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
- Combine the salad ingredients: Place cooked chicken, diced celery, green onions, shredded cabbage, dried cranberries, cilantro, and almonds in a large salad bowl.
- Make the EASY dressing: Whisk together the chutney, mayo, and apple cider vinegar. Add to the salad and toss to combine.
- 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!
Storing and Other Tips
- 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!)
Frequently Asked Questions
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.
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.
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 with Mango Chutney Dressing
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
- ⅓ 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.
Questions & Reviews
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!
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