My Pakistani Mum’s Secret to the Best Chicken Salad

To my Pakistani mother, chicken salad was one of those quintessential American recipes—like meatloaf, zucchini bread, or tuna casserole. She didn’t grow up eating these dishes but loved learning how to make them after moving to Washington, D.C. in the 1970s. Her best friend, Liz, introduced her to all the comforting staples of that era’s American kitchen.

Aunty Liz’s version had all the classic fixings: chopped chicken, a ton of mayo, pecans, and dried cranberries. But my mum always cooked by instinct rather than following a recipe, so she made the dish her own, reaching for a jar of mango chutney. It added tang, sweetness, and a touch of heat. 

Years later, when my father, an international banker, was transferred to Lagos, Nigeria, Ami continued to make Aunty Liz’s chicken salad. Her friends always requested it for our swimming trips to Tarkwa Bay because everyone loved what had become “Sarosh’s Chicken Salad.”

My mum, too modest (to this day), would laugh and correct them, “This is Liz’s recipe.” But really, it had become hers. I loved eating it on a single slice of bread, sitting on a beach towel, sandy toes and all.

What Is Mango Chutney?

Mango chutney is a sweet, tangy, and gently spiced condiment made by cooking mangoes with sugar, vinegar, and spices such as cayenne (you need a bit of heat) and ginger. Some versions include whole cumin or nigella seeds, too. The texture is thick and jammy, with small chunks of fruit.

It is the perfect combination of sweet and savory, typical of snacky dishes from the Indian subcontinent. 

Why You Should Add Mango Chutney to Chicken Salad

Mango chutney is a spicy-sweet condiment like jam or jelly with a lot of depth and flavor. It has just enough heat to keep things interesting. In South Asian cooking, it’s common to balance rich or savory dishes with something sweet and sour, so that’s exactly what mango chutney does in a chicken salad.

I love how it adds contrast to the creaminess of the chicken salad. Even a spoonful can cut through the richness and transform the flavor, making it bright and layered.

For this recipe, look for a mango chutney that’s chunky, tangy, and gently spicy; you don’t want it to be overly sugary or syrupy. If it has visible mango pieces and a little heat, you’ve found the right one.  And yes, store-bought works perfectly. You can also try making it yourself; this recipe is delicious.

How I Add Mango Chutney to Chicken Salad

Once your chicken salad is dressed and you’ve added all the fixings, stir in one tablespoon of mango chutney for every cup of chicken salad. Using a spatula, gently mix it. You can always add a little more if you want more sweetness or spice, but a spoonful goes a long way. This is how my mum always made it.

Another method is to add mango chutney to the dressing before mixing it into the chicken: for every 1/4 cup of mayo you use, add one tablespoon of mango chutney.