Make Ahead

Toni Clark's Mango Chicken Salad

May 10, 2012
0 Ratings
  • Prep time 1 hour 10 minutes
  • Cook time 50 minutes
  • Makes 6 luncheon servings
Author Notes

Hoorah! I've been searching for this recipe ever since the mango contest was announced. Finally found it last evening. Back in my catering days, Toni Clark was one of my sous chefs. She created this salad for a luncheon we did for a very important client. It became hugely popular because it is so delicious. I am so glad I can share it with all of you and give Toni the credit.
This is a great dish to take on a picnic because there's no mayonnaise in it. —ChefJune

What You'll Need
  • 1 3 1/2 pound chicken, poached--then skinned and removed from the bone
  • 2 medium white onions, sautéed in olive oil until very soft
  • 1/2 teaspoon Madras curry powder
  • 1 ripe mango, peeled and cut in thin strips (or you could use 1-1/2 cups frozen mango chunks that have been well drained)
  • 1 jar mango chutney
  • Sea salt and freshly ground pepper to taste
  • Salad greens of your choice to serve salad on
  1. Add the curry powder to the sautéed onions. Stir and let sit in the pan for a few minutes.
  2. Cut the poached chicken meat into large chunks or strips.
  3. Toss all ingredients except the greens together. Cover and let sit in the refrigerator for at least 4 hours to allow the flavors to blend.
  4. Arrange the salad greens on a large platter or shallow bowl. Pile the chicken salad in the center.
  5. Garnish with additional mango strips, if desired.
  6. * This also makes wonderful sandwiches.

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