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Curried Chicken Salad

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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.

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

  1. In a large mixing bowl, combine mayonnaise, Greek yogurt (if using), curry powder, lemon juice, salt, and pepper. Whisk until smooth and fully blended.
  2. Add the cooked chicken, celery, onion, apple, raisins, and nuts.
  3. Gently toss all ingredients together until everything is well coated with the curry dressing.
  4. Taste and adjust seasoning if needed.
  5. Chill in the refrigerator for at least 30 minutes to allow flavors to develop.
  6. 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.

Nutrition

Find it online: https://cookibly.com/curried-chicken-salad/