Chicken Salad Sandwiches have been a lunch mainstay for decades. Fresh mangoes add a tropical twist to this tried and true favorite, while chopped walnuts and celery lend a satisfying crunch. This recipe can be made ahead and refrigerated for 3 or 4 days so it’s ready to make a quick lunch or delicious snack anytime.
Mix up this tempting Mangoe Chicken Salad for brunch finger sandwiches, Mango Chicken Salad wraps, or to have refrigerated and ready when hunger hits.
½ pound boneless, skinless chicken breasts.
2 Tbs olive oil
1 stalk celery, diced
¼ cup diced red onion
1 Pittman & Davis fresh tropical mango, peeled, seeded, and diced
1 Cup walnuts, chopped
juice of 2 limes (about 2 Tbs)
3 – 4 Tbs mayonnaise
1 tsp curry powder
3 – 4 fresh basil leaves, chopped small
salt and pepper to taste
In a medium frying pan, heat olive oil over medium heat. Add chicken breasts and cook until browned and thoroughly cooked. Remove chicken breasts, drain, and set aside to cool.
In a large mixing bowl combine the diced celery, onion, mango, and lime juice and toss. Dice the cooled, cooked chicken breast and add to bowl with mayonnaise, curry powder, and chopped basil. Toss to blend ingredients and add salt and pepper to taste. Serve on your favorite toasted bread with lettuce, or fold it into wraps. This recipe makes about 4 sandwiches.
Serve Mango Chicken Salad on a bed of lettuce for a bread-free option.
For a shortcut, use canned cooked chicken breast (well-drained) instead of cooking your own.
Frozen Mangoes also work in this recipe. Dice them when still partially frozen.