clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Curried Mango Chicken Salad | Get Inspired Everyday!

Curried Mango Chicken Salad


  • 1 pound boneless, skinless chicken thighs, about 4, grilled
  • 2 cups cubed mango, 1/2″, from 2 small champagne mangoes, 8 ounces
  • 1/4 cup chopped cilantro
  • 1/2 cup thinly sliced green onion
  • 1/2 cup grated carrots
  • 3/4 cup finely diced celery, from about 2 stalks

Curried Dressing:

  • 3/4 cup homemade mayonnaise, or mayo of choice
  • 1 Teaspoon curry powder
  • 1/2 Teaspoon ground cumin
  • 1/4 teaspoon turmeric powder
  • 2 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons coconut aminos
  • Salt to taste if needed
  • Lettuce leaves for wrapping, about 8-12 from 1 head green or red leaf lettuce
  • Tortillas or coconut wraps optional

Homemade Mayonnaise:

  • 1 egg, room temperature
  • 1 Teaspoon white wine vinegar, or fresh lemon juice
  • 1/2 Teaspoon Dijon mustard
  • 1/2 Teaspoon sea salt
  • 3/41 cup avocado oil


  1. Cube the grilled chicken into 1/2″ pieces, you’ll have about 2 1/2 cups. Add the cubed chicken to a medium sized mixing bowl along with the mango, cilantro, green onion, carrots, and celery. Lightly toss to combine.
  2. For the dressing mix together all the ingredients called for. Taste to see if you need to add more salt, then mix the dressing together with the chicken mixture until combined. Taste again to see if you need to adjust the salt, then serve the chicken salad with your choice of wrap.
  3. I prefer to let the chicken salad sit for at least 2 hours in the fridge to let the flavors meld, and the dressing really sink into the chicken. I either make it the night before and take it for lunch for the next 2-3 days. Or I make it in the morning to serve at a brunch or light dinner.
  4. To make homemade mayonnaise, crack the room temperature egg into a bowl, making sure there’s no bits of shell. Then add the egg to a blender along with the white wine vinegar, Dijon mustard, and sea salt. Then secure the lid and blend starting on low speed.
  5. Increase the speed to 2-3 on a Vitamix, and slowly drizzle in the avocado oil in a thin steady stream. It’s very important not to add the oil too fast or the mayonnaise won’t emulsify. Increase the speed as you continue to add the oil to around 5-6.
  6. Continue to add the oil just until the mayonnaise becomes so thick it stops blending in the machine. When this happens, turn the machine off and scrape out the mayonnaise. It’s advised to only keep homemade mayo for 2-3 days in the fridge. If you have any extra leftover from this recipe, try stirring in a little sriracha and making these sushi bowls.


Homemade mayo contains raw egg which isn’t considered suitable for many people. Be sure and do your own research before making your own decision.