Curry Chicken Salad is pure lunchtime joy: tender chicken tossed with a creamy, golden dressing kissed by curry, sweet pops of fruit, crunchy veggies, and a nutty finish. It’s one of those crowd-pleasing dishes you’ll crave year-round—cool and refreshing for summer picnics, yet hearty enough for lunch in any season. The best part? In just minutes, you’ll find every bite is an irresistible blend of flavors and textures, making this salad a standout whether piled high on greens or sandwiched between slices of your favorite bread.
Ingredients You’ll Need
The magic of Curry Chicken Salad is how a handful of wholesome, flavorful ingredients come together so simply. Each one brings something special to the bowl: creaminess, crunch, zing, or sweetness. Here’s what you’ll need to make this salad sing.
- Cooked chicken breast (3 cups): For best flavor and texture, use freshly shredded or chopped chicken; rotisserie or leftover grilled chicken also works beautifully.
- Mayonnaise (1/2 cup): This lends that luscious, classic creaminess that blends everything together.
- Plain Greek yogurt (1/4 cup): Adds tang and a protein boost, lightening up the dressing while staying deliciously rich.
- Curry powder (1 tablespoon): The star spice—choose your favorite mild or medium curry powder for warm color and gentle heat.
- Honey (1 tablespoon): A touch of sweetness enhances the spice and marries all the flavors beautifully.
- Lemon juice (1 teaspoon): Fresh lemon brightens up the salad and balances the creamy base.
- Salt (1/2 teaspoon): Essential for seasoning and really bringing out all the flavors.
- Black pepper (1/4 teaspoon): Adds just a subtle kick at the end of each bite.
- Celery (1/2 cup, diced): For that beloved, crisp bite and fresh, green flavor.
- Red onion (1/4 cup, chopped): Brings color and a little snappy sharpness to every forkful.
- Golden raisins or dried cranberries (1/4 cup): Little bursts of tangy-sweet fruitiness, perfect with curry.
- Toasted cashews or almonds (1/4 cup, chopped): Add toasty flavor and lovely crunch—toast the nuts for best results.
- Fresh cilantro (1 tablespoon, chopped, optional): For a lively, verdant finish (skip or swap if you’re not a cilantro fan).
How to Make Curry Chicken Salad
Step 1: Whisk the Dressing
Start by making your dressing in a large mixing bowl. Whisk together the mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and pepper until everything’s smooth and well mixed. This fragrant, sunny dressing will become the heart of your Curry Chicken Salad, coating every ingredient with flavor.
Step 2: Add the Main Ingredients
Next, pile in your cooked chicken, crisp celery, vibrant red onion, chewy raisins (or cranberries), and the chopped toasted nuts. Each add-in brings its signature flavor and texture, making every bite interesting. Gently stir until everything is evenly coated in that gorgeous curry dressing.
Step 3: Taste and Adjust
Give your salad a taste and tweak the seasoning if needed. More salt, an extra squeeze of lemon, or another spoonful of curry powder can be added to suit your preferences. A little customization ensures your Curry Chicken Salad is exactly how you love it!
Step 4: Chill and Let Flavors Mingle
For the best flavor, cover the bowl and let your salad chill in the refrigerator for at least 30 minutes. This resting time lets the flavors blend and grow even more delicious—don’t skip it if you can help it.
Step 5: Garnish and Serve
Just before serving, sprinkle on the chopped fresh cilantro if you’d like. Its brightness adds a finishing touch. Fluff and toss the salad gently, then serve it however your heart desires.
How to Serve Curry Chicken Salad
Garnishes
A final scattering of fresh cilantro is my favorite garnish—it gives the Curry Chicken Salad a pop of green and a fresh, herbal lift. For an extra flourish, a sprinkle of extra toasted nuts or even a spoonful of extra golden raisins on top makes each serving look and taste extra special.
Side Dishes
Pair your Curry Chicken Salad with a platter of crisp lettuce leaves for wraps, or serve it alongside fluffy naan or warm pita for scooping. A simple side of cucumber ribbons or a juicy, sliced mango really complements the salad’s sweet and savory notes. If you’re looking for something extra, a light soup or a crunchy slaw rounds out the meal perfectly.
Creative Ways to Present
This salad is endlessly versatile! Try spooning it into hollowed-out avocados, mounding it on a croissant, or making mini sliders with sweet Hawaiian rolls. For parties, serve Curry Chicken Salad in phyllo cups for a bite-size, elegant appetizer, or roll it up in collard greens for a fresh, gluten-free wrap.
Make Ahead and Storage
Storing Leftovers
Curry Chicken Salad keeps well for up to 3 days in the refrigerator when stored in an airtight container. The flavors actually get better as they mingle, so it’s a make-ahead dream for meal prep or easy lunches all week. If you’re adding nuts, consider sprinkling them on just before serving to keep them super crunchy.
Freezing
This isn’t a salad that loves the freezer—mayonnaise and yogurt tend to separate once thawed, changing the texture. If you must freeze, do so without the dressing, nuts, and fruit; add those fresh after thawing for best results.
Reheating
Curry Chicken Salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve just taken it from the fridge, let it sit out for a few minutes to take the chill off before serving for best texture and flavor.
FAQs
Can I use rotisserie or leftover chicken?
Absolutely! Using rotisserie chicken is a huge time-saver and adds a delicious layer of flavor. Just shred or chop the chicken and proceed with the recipe—it’ll work beautifully in your Curry Chicken Salad.
Can I make this salad dairy-free?
Yes, you can! Simply substitute the Greek yogurt for more mayo or use a plant-based yogurt. The salad stays just as creamy, and all those wonderful flavors shine through.
Is Curry Chicken Salad gluten free?
It sure is! Every ingredient in Curry Chicken Salad is naturally gluten free. Just be mindful of any bread, wraps, or sides you serve it with if gluten is a concern.
How spicy is the curry flavor?
The curry powder adds warmth and classic flavor rather than intense heat. If you prefer more spice, choose a hotter curry blend or add a pinch of cayenne. For a milder salad, use a mild curry powder or reduce the amount slightly.
Can I prepare Curry Chicken Salad the night before?
Yes, and it’s actually even tastier the next day! Make it up to 24 hours ahead and let it chill overnight. The flavors deepen and meld, making this salad perfect for events, picnics, or meal prepping for the week.
Final Thoughts
If you’re searching for a dish that brings a burst of color and flavor to your table, Curry Chicken Salad deserves a spot in your recipe rotation. It’s simple, satisfying, and endlessly customizable—perfect for busy lunches, picnics, or anytime you need something a little special. Give it a try, and watch it become a favorite in your kitchen too!
Print
Curry Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Non-Vegetarian
Description
This Curry Chicken Salad recipe is a delightful fusion of flavors, combining tender chicken with a creamy curry dressing, crunchy celery, sweet raisins, and toasted nuts. It’s perfect for a quick and satisfying lunch or dinner.
Ingredients
Main Ingredients:
- 3 cups cooked chicken breast (shredded or chopped)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1 tablespoon honey
Additional Ingredients:
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 1/4 cup golden raisins or dried cranberries
- 1/4 cup chopped toasted cashews or almonds
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and pepper until smooth.
- Combine Ingredients: Add cooked chicken, celery, red onion, raisins, and nuts. Stir until well coated.
- Chill and Serve: Adjust seasoning, chill for 30 minutes, and garnish with cilantro before serving.
Notes
- This salad is delicious in lettuce wraps, sandwiches, or over greens.
- For a dairy-free version, swap Greek yogurt with extra mayo or plant-based yogurt.
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