Curried Chicken and Mango Salad

My Curried Chicken Salad is derived from England's famous Coronation Chicken recipe. Curried Chicken Salad is popular during the summer season. It is a simple salad that is enhanced with the use of curry powder, which is an Indian spice blend. You will find many variations of this recipe, and this one is mine! I hope you enjoy this recipe. 

Serves: 4


Poaching Chicken:

1 lb chicken breast, boneless and skinless

1 cinnamon stick, broken into two pieces

2 bay leaves

6-7 black peppercorns

4-5 cloves

2-inch piece of fresh ginger, peeled and grated

1 Tablespoon sea salt


For the Salad:

2-inch piece of fresh ginger, peeled and grated

3 Tablespoons Rupen's Mango Chutney

1/2 cup diced mango

1/2 cup dried apricots, chopped

1 Tablespoon curry powder

1 teaspoon Worcestershire sauce

1/2 cup mayonnaise

1/2 cup Greek yogurt

1/2 cup chopped cilantro

1/2 cup almonds, flaked or roughly chopped

1 teaspoon salt OPTIONAL

2 cups iceberg lettuce OR arugula leaves

8 slices pumpernickel bread



  • In a large frypan over medium heat, bring 4 cups water to a boil.
  • As the water is boiling, carefully slide in chicken breasts and the rest of the 'Poaching Chicken' ingredients.
  • Reduce heat to simmer. Cover and cook for 20 minutes.
  • Remove chicken pieces and allow cooling. Shred. Set aside.
  • Meanwhile, in a medium-size mixing bowl, add ginger, mango chutney, apricots, curry powder, Worcestershire sauce, and mayonnaise.
  • Mix thoroughly so that there are no curry powder lumps.
  • Add chicken, cilantro, and almonds. Mix.
  • Taste for salt, if you think it needs salt, then sprinkle some salt. Mix.
  • Take two slices of pumpernickel bread.
  • Place greens on a slice of pumpernickel bread.
  • Place two generous tablespoons of chicken salad on top of the greens. Cover with another piece of bread to make a sandwich. Serve.


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