Double Mango Curry Chicken Salad Sandwich 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 21, 2019

A double dose of mango -- fresh and chutney -- goes into this aromatic salad based on a yogurt dressing reminiscent of a tandoori marinade. There's no need to cook a chicken unless you want to, because this is the perfect use for a store-bought rotisserie bird.

This recipe scales up easily if you want to make enough chicken salad for a few days.

NOTE: Toast the almonds in a small dry skillet over medium heat, tossing frequently, until fragrant, 3 to 5 minutes.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 3 tablespoons whole milk Greek yogurt
  • 1/2 teaspoon curry powder
  • 1 tablespoon olive oil
  • Squeeze fresh lemon juice
  • Pinch kosher salt
  • Pinch sugar
  • 3 to 4 ounces cooked chicken, torn into 1- to 2-inch pieces
  • 1 tablespoon chunky mango chutney, such as Major Grey’s
  • 1 tablespoon toasted slivered almonds (see NOTE)
  • 2 tablespoons diced mango
  • 2 or 3 leaves butter or bibb lettuce
  • 2 slices challah


In a medium bowl, whisk together the yogurt, curry powder, olive oil, lemon juice, salt and sugar. Stir in the chicken, chutney, almonds and diced mango. Pile the chicken salad on top of the lettuce in between the slices of challah.

VARIATIONS: Use cucumber instead of mango. Opt for another kind of nut. Change the flavor profile with a different spice blend. Try in a wrap or pita.

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Recipe Source

From Voraciously lead writer Becky Krystal, inspired by a recipe from chef Scott Drewno of Chiko in Washington.

Tested by Becky Krystal.

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