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Mango Chutney Chicken Salad

This gluten-free, dairy-free mango chutney chicken salad is so flavorful and packed with nutritional goodies, cultured probiotics, and good spices like turmeric and cayenne.
Course Main Course, Salad
Cuisine American, Indian
Keyword chicken salad, mango, mango chutney chicken salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Deana Larkin Evans

Ingredients

  • 1 GF rotisserie chicken, shredded (or 2 roasted chicken breasts)
  • 1/2 cup GF sweetened shredded coconut
  • 20 oz fresh baby spinach
  • 2 tbsp minced cilantro
  • 3/4 cup GFDF yogurt
  • 2 tbsp freshly squeezed lime juice
  • 2-3 tbsp GF mango chutney
  • 3/4 tbsp GF stone ground mustard
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • Pink Himalayan salt
  • Freshly ground black pepper
  • 1 mango, peeled and cubed
  • 1/4 cup chopped walnuts
  • 1/4 cup sliced almonds
  • 2 tbsp chopped pecans
  • 2 tbsp raw pumpkin and sunflower seeds

Instructions

  1. Preheat the oven to 350 degrees F.
  2. If using a GF rotisserie chicken (HEB Natural or Costco), just shred the chicken and set aside.

  3. Optionally, you can roast bone-in chicken breasts.  Place in an oven safe dish and drizzle with olive oil. Sprinkle with salt and pepper. Bake for an hour. Remove from oven, let cool and shred.

  4. Toast the coconut on a baking sheet for about 10-12 minutes so that it just starts to brown. Remove from the oven and set aside.

  5. Wash, rinse and dry the fresh spinach and cilantro. Separate about 12 oz spinach into 2 large salad bowls (save the remainder for lunches using about 4 oz each). Pick off the cilantro leaves and discard the stems. Roughly chop. 

  6. Mix together the yogurt, cilantro, lime juice, chutney, mustard, turmeric, cayenne, salt and pepper. Add the shredded chicken meat, mango, nuts and seeds. Gently toss together. Scoop the chicken salad onto the spinach. Saving about 1/3 in the fridge for lunches. Sprinkle with the toasted coconut. Enjoy!

Recipe Notes

I used So Delicious GFDF coconut yogurt, Stonewall Kitchen GF mango chutney and Koops’ GF stone ground mustard.