Easy Luncheon Recipe: Mango Chutney Chicken Salad

By: Sheilah Kaufman

When my daughter had her Bat Mitzvah, I catered the lunch and cooked about 40 lbs. of chicken breasts...never again.

The lime zest and juice is the secret ingredient in this fabulous dish. Great to serve at a luncheon in a pineapple boat or on a lettuce leaf, at a buffet, or along with hot dogs and hamburgers! I have always used Major Grey's Mango Chutney because it is not too spicy for me.


  • 1 cup mayonnaise
  • 1/2 cup (or more- definitely more for me) chopped mango chutney (or other flavor)
  • 1 teaspoon (or more) curry powder
  • grated zest of one lime
  • 1/4 cup fresh lime juice
  • kosher salt
  • 4 cups cooked diced chicken breasts (about 2 lbs)
  • 2 cans (14 oz each) pineapple chunks, well drained
  • 2 cups celery, sliced on the diagonal (to avoid “strings” hanging down), optional
  • 1/2 cup finely chopped chives
  • 1/2 cup slivered almonds, blanched and toasted

In a large bowl combine the mayonnaise, chutney, curry powder, lime zest, lime juice, and salt.

Mix well and stir in the remaining ingredients, mixing well until they are thoroughly combined with the mayonnaise mixture.

Cover and refrigerate the salad until serving.

It can be made a day in advance.

Serves 4.

HINT: Don’t discard the peels of citrus fruits; instead, grate them, place them in a tightly covered container, and store in the freezer to use as needed. When grating the peel of any citrus fruit, try not to use the inner white rind because it has a bitter taste. The peel of these fruits is sometimes referred to as the zest and this is what imparts the citrus flavor to recipes.

For more Easy Recipes, click here.

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From: SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman available here.


A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies.