Curried Chicken Salad offers a refreshing change from the usual lunch options. The curry powder brings warmth and depth, while ingredients like apples or raisins add a hint of sweetness. It’s quick to prepare, highly versatile, and perfect for meal prep, picnics, or casual lunches. Plus, it’s easily customizable to suit your taste preferences or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast, shredded or diced
Mayonnaise
Greek yogurt or sour cream (optional, for a lighter texture)
Curry powder
Celery, finely chopped
Red onion or green onion, finely chopped
Apple, diced (optional)
Raisins or dried cranberries (optional)
Fresh cilantro or parsley, chopped
Lemon juice or apple cider vinegar
Salt and pepper to taste
Slivered almonds or chopped cashews (optional, for crunch)
Directions
In a large mixing bowl, combine mayonnaise, Greek yogurt (if using), curry powder, lemon juice, salt, and pepper. Whisk until smooth and fully blended.
Add the cooked chicken, celery, onion, apple, raisins, and nuts.
Gently toss all ingredients together until everything is well coated with the curry dressing.
Taste and adjust seasoning if needed.
Chill in the refrigerator for at least 30 minutes to allow flavors to develop.
Serve on a sandwich, in a wrap, with crackers, or over a bed of greens.
Servings and timing
This recipe makes about 4 servings. Preparation time: 15 minutes Chill time: 30 minutes Total time: 45 minutes
Variations
Dairy-Free Option: Use only mayonnaise or a plant-based alternative.
Low-Carb Version: Skip the fruit and serve in lettuce cups or on cucumber slices.
Vegan Version: Substitute chicken with chickpeas or tofu and use vegan mayo.
Extra Heat: Add a dash of cayenne pepper or a chopped chili for a spicy kick.
Tropical Twist: Add diced mango or pineapple for a fruity contrast.
Storage/Reheating
Store any leftover Curried Chicken Salad in an airtight container in the refrigerator for up to 3–4 days. This dish is not recommended for freezing as the creamy dressing may separate. No reheating is required, but if using freshly cooked chicken, allow it to cool completely before mixing with other ingredients.
FAQs
What kind of chicken is best for curried chicken salad?
Cooked boneless, skinless chicken breasts work best, but you can also use rotisserie chicken or leftover roasted chicken for convenience.
Can I make this salad ahead of time?
Yes, it actually tastes better after chilling for a few hours as the flavors meld together.
Is it spicy?
Curry powder adds warmth, not heat. To make it spicier, add cayenne pepper or hot sauce.
Can I use curry paste instead of curry powder?
Yes, but use it sparingly as curry paste is more concentrated and intense in flavor.
What can I serve with curried chicken salad?
Serve it with pita bread, naan, lettuce wraps, crackers, or over a green salad.
How can I lighten the dressing?
Use half mayonnaise and half Greek yogurt or use a low-fat yogurt alternative.
Can I add vegetables to this salad?
Yes, try adding shredded carrots, bell peppers, or chopped cucumber for extra crunch and nutrition.
Is this recipe gluten-free?
Yes, the salad itself is gluten-free. Just make sure any additions like bread or wraps are also gluten-free.
Can I use leftover turkey instead of chicken?
Absolutely. Leftover turkey works well as a substitute, especially after the holidays.
How do I keep the apples from browning?
Toss the diced apples in lemon juice before mixing them into the salad.
Conclusion
Curried Chicken Salad is a vibrant, flavorful dish that elevates the classic chicken salad with aromatic spices and a deliciously creamy texture. It’s easy to make, endlessly versatile, and perfect for any meal of the day. Whether you’re looking for a quick lunch or a make-ahead meal, this recipe is sure to become a favorite in your rotation.
This Curried Chicken Salad is a vibrant twist on the classic, featuring tender chicken, warm curry spices, crisp vegetables, and a creamy dressing. Perfect for sandwiches, wraps, or served over greens for a light, satisfying meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:45 minutes
Yield:4 servings
Category:Salad
Method:Mixing
Cuisine:Fusion
Diet:Gluten Free
Ingredients
2 cups cooked chicken breast, shredded or diced
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream (optional)
1 to 2 teaspoons curry powder (to taste)
1/2 cup celery, finely chopped
1/4 cup red onion or green onion, finely chopped
1/2 apple, diced (optional)
1/4 cup raisins or dried cranberries (optional)
2 tablespoons fresh cilantro or parsley, chopped
1 tablespoon lemon juice or apple cider vinegar
Salt and pepper to taste
1/4 cup slivered almonds or chopped cashews (optional)
Instructions
In a large mixing bowl, combine mayonnaise, Greek yogurt (if using), curry powder, lemon juice, salt, and pepper. Whisk until smooth and fully blended.
Add the cooked chicken, celery, onion, apple, raisins, and nuts.
Gently toss all ingredients together until everything is well coated with the curry dressing.
Taste and adjust seasoning if needed.
Chill in the refrigerator for at least 30 minutes to allow flavors to develop.
Serve on a sandwich, in a wrap, with crackers, or over a bed of greens.
Notes
For a dairy-free version, use only mayonnaise or a plant-based alternative.For a low-carb version, skip the fruit and serve in lettuce cups or on cucumber slices.To make it vegan, substitute chicken with chickpeas or tofu and use vegan mayo.Add cayenne pepper or chopped chili for a spicy kick.Try diced mango or pineapple for a tropical twist.Store leftovers in an airtight container in the refrigerator for up to 3–4 days.Do not freeze, as the creamy dressing may separate.Let cooked chicken cool completely before mixing into the salad.
