This Mango Chutney Chicken Salad is amazing for sandwiches, even with just lettuce. Pair with Oreo Cream Latte for a great breakfast!
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Life update, again
Remember I mentioned my traumatic month of March a few posts ago? As expected, the days after that were a series of some wild up’s and down’s for me. ￼There are particular days that are much harder; days when my anxieties feel so illogically magnified it’s an effort to have to swim through them. I know I can’t just command myself to be okay because all manner of healing takes time, but it’s so emotionally exhausting to keep swimming some days.
Funnily enough, while I was editing the video for this post, it suddenly hit me that the visuals of it kind of soothed my mind. In some ways, it made me realize that I have this tendency to get so wrapped up in the chaos, I forget that there are small simple things that can help calm my nerves just close by. This video really reminded me that nice quiet mornings– ones where I get to take my time having breakfast– is one of my “zen things”. And frankly, I haven’t given myself a chance to have these kinds of mornings in a while.
Today I allowed myself to get the morning routine I needed. I gave my entire attention into my early-morning workout instead of letting my thoughts wander, and this is another thing that really helped me feel grounded. At breakfast, I sipped my coffee slowly while savoring my egg and kimchi sandwich. (Just a random thing I whipped up lol.) And for that pocket of time before I needed to head out and face the world, I felt completely anxiety-free. And it was a comfort I sorely needed, because yesterday was a REALLY low day for me.
I think I’m starting to understand that the secret to coping is not trying to force yourself to constantly feel up, but to also make sure you have these little moments in between that allow you to take breaks from the negative thoughts. Allowing yourself to FEEL for a time is also a vital part of emptying yourself of the ill feelings and shaking it out of your system, but it’s utterly EXHAUSTING to constantly feel down as well. Because while it’s a fact that the difficult times do pass even though it doesn’t feel like it in the moment, it doesn’t happen in an instant. One has no choice but to hold on and get through that turbulent period if one wants to get to the other side. And perhaps this kind of conscious and intentional balancing act will help me get there faster.
A great sandwich
It’s kind of ironic that while I was munching on my egg sandwich from my anecdote above, I found myself thinking about this Mango Chutney Chicken Salad Sandwich. It might be because I remember how I was able to enjoy a few days of really nice breakfasts with this.
I actually made this on a whim, because I had some Homemade Chutney left over from a couple of other recipes I tried. I also filmed the video on a whim, and at the time I didn’t know the Mango Chutney Chicken Salad would turn out tasting THIS good.
[YOU MIGHT ALSO ENJOY: Mango Calamari using Homemade Chutney]
The dressing is usually what makes or breaks chicken salad for sandwiches, and I think I instinctively knew this recipe from Garlic & Zest blog would be great just judging from the ingredients list. The dressing is flavorful, with a push and pull between sweet and salty, and a bit of spiciness to boot. The sweetness comes from the mango chutney, and it also gives the dressing hints of wonderful spices. I have to tell you, this entire Mango Chutney adventure of mine really made me realize how much I was missing out when it comes to this condiment!
Depending on whether your chutney is spicy and how much hot sauce you add to the dressing, you also get a kick. There’s also a bit of tang to the dressing whether you use yogurt or sour cream.
Just for fun, I paired this with an Oreo Cream Latte I’ve been meaning to try from @sarahshomecafe on Instagram. Normally I don’t drink indulgent coffees for breakfast, but sometimes it just feels right to break from routine, you know? But I didn’t think this was overly indulgent for a breakfast latte at all.
I super loved the flavor of that Oreo cream topping! The flavors of the cookie gets infused so nicely in the cream, and the drink is so tasty once mixed together. I accidentally over-mixed my cream topping so it was too thick and I had some issues with the layering. I probably should’ve poured the espresso onto the milk before adding the Oreo cream lol.
[YOU MIGHT ALSO ENJOY: Top To Bottom Cookies & Cream Cupcakes]
Following the original recipe, I poured the coffee over the cream. But as mentioned, since I over-whipped the cream topping until it was too stiff, the coffee couldn’t seep through the cream. I had to poke a hole through the cream and problem solved. (Should’ve thinned out the cream instead but oh well.) I also ended up overfilling the cup, such that the latte spilled while I was mixing everything up. Regardless of all my user errors, this was DELISH! For sure, a must try for Oreo lovers. It’s also pretty great paired with the Mango Chutney Chicken Salad Sandwich.
My notes on the recipes
- Cook the chicken depending on how you like. I boiled my chicken breasts in this instance then roughly chopped it up. You can also steam it if you prefer; just make sure the chicken doesn’t end up too dry. I don’t like to pan-fry my chicken so the salad doesn’t get oily, but if you have techniques on how to best cook chicken for sandwich salads, please do share!
- The Mango Chutney matters. I am not knowledgable at all when it comes to good chutney brands so I’ll just stick with what I know here: Use homemade mango chutney if you can! I absolutely adore the Mango Chutney recipe I tried, which you can read more about in this blog post.
- Adjust hot sauce according to preference. Note that you might need to use a little more or a little less depending on how spicy your chutney is, and depending on how much you like spicy things as well.
- Mix and match the dried fruits and nuts. This is a good recipe for using up any leftover nuts and currants in your pantry.
Mango Chutney Chicken Salad Sandwich
For the Mango Chutney Dressing (double if you like it extra creamy):
- ½ cup mayonnaise
- 1/3 cup Greek yogurt or sour cream
- 1/3 heaping cup mango chutney*
- ¼ teaspoon dried parsley
- ½ teaspoon hot sauce of choice, or more to taste
- Salt & pepper, to taste
For the chicken salad:
- 2 pieces cooked medium chicken breasts, diced or shredded or chopped to desired size and shape
- 2 stalks celery, chopped into ¼-inch dice
- 1 medium or large onion, chopped into ¼-inch dice
- 3 scallions, thinly sliced
- ½ cup currants of choice
- ¾ cup toasted nuts of choice, roughly chopped
- Sandwich breads of choice, toasted or not
- Vegetables of choice for making sandwiches
- In a small bowl, whisk together dressing ingredients until completely smooth. Taste and adjust seasoning as necessary.
- In a large bowl, place the ingredients for the chicken salad. Toss to mix. Pour the dressing in and toss until evenly coated.
- Place the chicken salad into a container with a lid. Refrigerate at least 2 hours for the flavors to marry before using.
Watch how it's made
- I used mini Oreos since it’s what I had. It’s easier to crush the regular Oreos however! You can also use other brands but I personally find that Oreos taste the best for sweets.
- Avoid over-whipping the cream. You just want the cream thickened but still pourable. Just in case you do over-whip, add a splash of milk to thin it out. I actually recommend adding the espresso BEFORE adding the Oreo cream topping to make everything easier, but I guess on video pouring the coffee into the Oreo cream is more impactful. I failed this step because I over-whipped my Oreo cream, so it was too thick go allow the coffee to go through. I had to poke the cream to create a tunnel for the coffee, and still some of it spilled on the sides lol. Over-whipped cream is also harder to mix into the drink, so I think it’s best to just avoid doing it.
- Feel free to substitute the milk. My guess is oat or almond milk would go best with the Oreo flavor.
Oreo Cream Latte
- 2 whole Oreo cookies with filling , (I used the equivalent in minis)
- ¼ cup heavy cream
- ½ cup milk
- 2 shots espresso , or ¼ cup strong brewed coffee
- Sweetener of choice, to taste
- In a cup, crush Oreo cookies until most of them are close to crumb-like. (I like to maintain some chunky pieces.) Add in the heavy cream and whip together with a whisk or a frother until thickened but still pourable.*
- In serving glass, add ice. Pour in the milk, followed by the Oreo cream. Pour the coffee right in the center of the cream. It should flow down and create a nice layer in the middle, between milk and cream. (You can also do it the other way around and pour the coffee in before adding the cream.)
- Stir and enjoy! Add sweetener as desired.
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