This salad is quick to make, full of bold flavor, and incredibly versatile. The curry powder adds a unique warmth and depth, while fresh ingredients like celery and apple provide crunch and balance. It’s ideal for meal prep, naturally gluten-free, and can be served in countless ways—great for lunch, picnics, or light dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast or thighs (shredded or diced)
Mayonnaise
Plain Greek yogurt (optional for a lighter mix)
Curry powder
Lemon juice
Salt and black pepper
Celery (finely chopped)
Red onion or scallions (optional)
Apple or grapes (diced)
Raisins or dried cranberries
Chopped almonds or cashews (optional)
Directions
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt (if using), curry powder, lemon juice, salt, and pepper until smooth.
Add the cooked chicken, celery, onion or scallions, apple or grapes, and raisins.
Stir everything until evenly coated in the dressing.
If using, fold in the chopped nuts for added texture.
Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving to let the flavors develop.
Serve cold in sandwiches, lettuce wraps, over greens, or with crackers.
Servings and timing
This recipe serves 4 to 6 people and takes about 15 minutes to prepare, plus optional chilling time.
Variations
Spicy Curry Chicken Salad: Add a dash of cayenne pepper or hot sauce for extra heat.
Vegan Option: Substitute chickpeas for chicken and use vegan mayo.
Tropical Twist: Add diced pineapple or mango and a pinch of shredded coconut.
Herb Blend: Add fresh cilantro or parsley for a burst of freshness.
Avocado Swap: Use mashed avocado instead of mayo for a creamy, dairy-free version.
Storage/Reheating
Store curry chicken salad in an airtight container in the refrigerator for up to 4 days. It should be served cold and is not recommended for freezing or reheating.
FAQs
What kind of chicken is best for this salad?
Cooked and shredded chicken breast or thigh meat works well. Rotisserie chicken is a great shortcut.
Is curry chicken salad spicy?
Not typically. Most curry powders are mild, but you can add heat if you like.
Can I make this dairy-free?
Yes, use all mayo or a dairy-free yogurt alternative.
Can I make it ahead of time?
Yes, and it tastes even better after chilling as the flavors develop.
Can I use dried herbs instead of fresh?
Yes, but use them sparingly as they’re more concentrated.
What’s the best way to serve curry chicken salad?
Try it in a sandwich, wrap, lettuce cup, over greens, or with crackers.
Can I use canned chicken?
Yes, drain it well before mixing. It’s a quick and easy option.
Can I freeze curry chicken salad?
Freezing is not recommended due to the creamy dressing and fresh ingredients.
Can I add hard-boiled eggs?
Absolutely, chopped eggs add extra protein and richness.
How do I balance the flavor if it’s too strong?
Add a bit more mayo or yogurt to mellow the flavor, or a squeeze of lemon juice for brightness.
Conclusion
Curry chicken salad is a vibrant, satisfying dish with a unique flavor profile that’s both comforting and refreshing. With a creamy texture, sweet and savory mix-ins, and endless serving options, it’s a go-to recipe for lunches, snacks, or light meals. Simple to make and easy to love, it’s a flavorful favorite you’ll want to keep on repeat
Curry chicken salad is a flavorful, creamy dish combining tender chicken with warm curry spices, crunchy veggies, sweet fruits, and a tangy dressing. Perfect for sandwiches, wraps, or served over greens.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:Serves 4 to 6
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Gluten Free
Ingredients
3 cups cooked chicken breast or thighs (shredded or diced)
1/2 cup mayonnaise
1/4 cup plain Greek yogurt (optional)
1–2 tsp curry powder (to taste)
1 tbsp lemon juice
Salt and black pepper, to taste
1/2 cup celery, finely chopped
1/4 cup red onion or scallions, finely chopped (optional)
1/2 cup diced apple or halved grapes
1/4 cup raisins or dried cranberries
1/4 cup chopped almonds or cashews (optional)
Instructions
In a large bowl, whisk together mayonnaise, Greek yogurt (if using), curry powder, lemon juice, salt, and pepper until smooth.
Add cooked chicken, celery, onion or scallions, apple or grapes, and raisins or cranberries.
Mix until all ingredients are evenly coated in the dressing.
Fold in chopped nuts if using.
Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for best flavor.
Serve cold in sandwiches, lettuce wraps, on salad greens, or with crackers.
Notes
Use rotisserie chicken for a quick prep option.Add cayenne or hot sauce if you prefer a spicier version.Diced mango or pineapple add a tropical twist.To make it dairy-free, use only mayo or a non-dairy yogurt alternative.Best served chilled—perfect for meal prep or picnics.
