I never thought a simple lunch staple could transport me back to lazy summer afternoons on my grandmother’s porch until I made this curry chicken salad recipe for the first time. The warm spices, the cool crunch of celery, and that perfect balance of creamy and tangy had me hooked from the very first bite.
This isn’t your average mayonnaise-heavy chicken salad. The addition of curry powder brings a depth of flavor that transforms ordinary ingredients into something truly special.
I’ve tweaked this recipe countless times over the years, experimenting with different curry blends, adjusting the sweetness, and finding the perfect ratio of chicken to add-ins. What started as a way to use up leftover rotisserie chicken has become one of my most requested recipes for potlucks and picnics.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes (plus chilling time) |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Curry Chicken Salad Recipe
This recipe strikes the perfect balance between familiar comfort food and exciting new flavors. The curry adds warmth without being overpowering, making it approachable for those who might be hesitant about spiced dishes.
It’s incredibly versatile and can be served as a sandwich filling, over fresh greens, or with crackers as an appetizer. Plus, it actually tastes better after sitting in the fridge for a few hours, which makes it ideal for meal prep or preparing ahead for gatherings.
Here’s what makes this curry chicken salad stand out:
- Quick and easy to prepare with minimal cooking required
- Perfect for meal prep as it keeps well in the fridge for up to 4 days
- Endlessly customizable with your favorite mix-ins and spice levels
- Great for using leftover chicken or rotisserie chicken from the store
- Crowd-pleasing flavor that works for both casual lunches and elegant gatherings
- Nutritious and filling with protein, healthy fats, and plenty of vegetables
For another delicious take on classic chicken salad, you might enjoy my Southern Chicken Salad Recipe.
Ingredients
This curry chicken salad comes together with a handful of simple ingredients that you probably already have in your kitchen. The key is using good quality curry powder and fresh ingredients for the best flavor.
- 3 cups cooked chicken, diced (about 1 pound / 450g)
- 1/2 cup mayonnaise (120ml)
- 1/4 cup Greek yogurt (60ml)
- 2 tablespoons curry powder
- 1 tablespoon honey (15ml)
- 1 tablespoon fresh lemon juice (15ml)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely diced (about 2 stalks)
- 1/2 cup red grapes, halved (75g)
- 1/3 cup dried cranberries (50g)
- 1/3 cup sliced almonds, toasted (40g)
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. Here’s what you’ll need to create the perfect curry chicken salad.
- Large mixing bowl
- Medium bowl for dressing
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula
- Airtight container for storage
Another favorite: Buffalo Chicken Salad Recipe
Recommended Products for This Recipe
After making this curry chicken salad dozens of times, I’ve found a few products that really elevate the final result. These aren’t necessary, but they do make a noticeable difference.
1. High-Quality Curry Powder
The curry powder you use will make or break this recipe. I recommend Madras curry powder for its balanced blend of spices with just the right amount of heat. Cheap curry powder can taste dusty and one-dimensional, while a good quality blend adds complexity and depth that really shines through in this simple salad.
2. Rotisserie Chicken
When I’m short on time, I always grab a rotisserie chicken from the store. It saves so much time and the flavor is already there. Just make sure to remove the skin and shred or dice the meat into bite-sized pieces for the best texture.
3. Premium Mayonnaise
I’ve tested this recipe with several mayonnaise brands, and premium mayonnaise makes a real difference. Look for brands made with avocado oil or olive oil for a richer flavor and better quality fats. The creaminess and taste are noticeably superior to budget brands.
4. Glass Food Storage Containers
Storing this salad properly is crucial for maintaining freshness. I use glass food storage containers because they don’t absorb odors or stains, and you can see exactly what’s inside. The airtight seal keeps the curry chicken salad fresh for days.
Step-by-Step Instructions: How to Make Curry Chicken Salad
Follow these detailed steps to create the perfect curry chicken salad. Each step builds on the previous one to ensure maximum flavor and the ideal texture.
1. Prepare the Chicken
- If using raw chicken breasts, season them with salt and pepper
- Heat a large skillet over medium heat with a tablespoon of olive oil
- Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C)
- Let the chicken rest for 5 minutes before dicing into 1/2-inch (1.3cm) cubes
- Alternatively, use leftover cooked chicken or store-bought rotisserie chicken for convenience
- Make sure all chicken pieces are roughly the same size for consistent texture
You might also enjoy: Mexican Chicken Salad Recipe
2. Toast the Almonds
- Preheat a dry skillet over medium heat
- Add the sliced almonds in a single layer
- Toast for 3-4 minutes, stirring frequently, until golden brown and fragrant
- Watch them carefully as they can burn quickly
- Transfer immediately to a plate to cool
- Toasting brings out the nutty flavor and adds a delightful crunch
3. Make the Curry Dressing
- In a medium bowl, combine the mayonnaise and Greek yogurt
- Add the curry powder, honey, lemon juice, salt, and pepper
- Whisk vigorously until the mixture is completely smooth and well combined
- Taste and adjust the curry powder if you want more spice, or add more honey if you prefer it sweeter
- The dressing should be creamy and coat the back of a spoon
- Let the dressing sit for 5 minutes to allow the curry flavors to bloom
4. Combine the Salad Ingredients
- Place the diced chicken in a large mixing bowl
- Add the finely diced celery for that essential crunch
- Toss in the halved grapes, which add a burst of sweetness
- Add the dried cranberries for chewy texture and tartness
- Include the toasted almonds (reserve a few for garnish if desired)
- Sprinkle in the sliced green onions
- If using cilantro, add it now for a fresh herbal note
5. Dress and Mix the Salad
- Pour the curry dressing over the chicken mixture
- Using a rubber spatula, gently fold everything together
- Make sure every piece is coated with the dressing
- Be gentle to avoid breaking up the chicken or bruising the grapes
- Continue folding until no dry spots remain
- The salad should look cohesive with the golden curry color distributed throughout
6. Chill and Serve
- Cover the bowl tightly with plastic wrap or transfer to an airtight container
- Refrigerate for at least 1 hour before serving, or up to 24 hours
- The chilling time allows the flavors to meld together beautifully
- Before serving, give it a gentle stir and taste for seasoning
- Adjust salt, pepper, or lemon juice if needed
- Garnish with reserved almonds and fresh cilantro if desired
You might also enjoy: Broccoli Salad Recipe
Tips for The Best Curry Chicken Salad
These tips come from years of making this recipe and learning what works best. Follow them for the most flavorful, perfectly textured curry chicken salad every time.
- Choose your curry powder wisely: Not all curry powders are created equal. I prefer a medium-heat Madras curry powder for balanced flavor, but feel free to use mild or hot depending on your preference.
- Don’t skip the chilling time: This salad truly improves after sitting in the fridge for at least an hour. The flavors meld together and the curry powder loses any raw spice edge.
- Use Greek yogurt for tang: The combination of mayo and Greek yogurt creates the perfect creamy base while adding protein and reducing calories. You can adjust the ratio based on your preference.
- Dice consistently: Cut your chicken and celery into similar-sized pieces (about 1/2 inch) for even distribution and a better eating experience.
- Toast those almonds: This extra step takes just a few minutes but adds tremendous flavor depth and prevents soggy nuts.
- Add acid at the end: If your salad tastes flat, a squeeze of fresh lemon juice can brighten all the flavors instantly.
- Consider texture: The grapes should be firm, not mushy. The celery should be crisp. These textural contrasts make the salad more interesting.
- Make it your own: Start with this base recipe and adjust the add-ins based on what you have or what you love.
Serving Suggestions
This versatile curry chicken salad shines in so many different presentations. Here are my favorite ways to serve it for various occasions.
The classic sandwich is always a winner. Pile it high on your choice of bread (I love it on Homemade Biscuit split in half), add crisp lettuce and tomato slices, and you’ve got an incredible lunch.
For a lighter option, serve it over a bed of mixed greens or butter lettuce cups. The curry flavors pair beautifully with peppery arugula or fresh spinach. You can also stuff it into halved avocados for an elegant presentation that’s naturally low-carb.
Here are more serving ideas:
- Stuffed into croissants for a fancy brunch
- As a dip with crackers and vegetable sticks
- Wrapped in large flour or whole wheat tortillas
- Served on cucumber rounds as a refreshing appetizer
- Alongside Potato Salad for a complete picnic spread
- Over quinoa or rice for a heartier meal
- In pita pockets with extra veggies
- As part of a composed salad plate with fresh fruit and nuts
Read Also: Coleslaw Recipe
Variations of Curry Chicken Salad
One of the best things about this recipe is how easily it adapts to different tastes and dietary needs. Here are some variations I’ve tried and loved.
- Spicy Curry Chicken Salad: Add 1/2 teaspoon cayenne pepper or a diced jalapeño to the dressing for extra heat
- Tropical Version: Replace grapes with diced mango or pineapple chunks, and use macadamia nuts instead of almonds
- Indian-Inspired: Add 1/4 teaspoon garam masala, use golden raisins instead of cranberries, and include toasted cashews
- Lighter Version: Substitute all Greek yogurt for the mayonnaise and use only 2 tablespoons of dressing per serving
- Vegan Alternative: Use chickpeas instead of chicken, and replace mayo with vegan mayo or mashed avocado
- Crunchy Style: Add diced apple, water chestnuts, or jicama for extra crunch
- Protein-Packed: Stir in 2 tablespoons of sunflower seeds or pumpkin seeds
- Mediterranean Twist: Replace curry with za’atar spice blend and add Kalamata olives and feta cheese
- Kid-Friendly: Use less curry powder (start with 1 tablespoon) and omit the green onions
Storage and Reheating
Proper storage keeps this curry chicken salad fresh and delicious for several days, making it perfect for meal prep and planned leftovers.
- Refrigerator Storage: Store in an airtight container in the refrigerator for up to 4 days
- Keep It Dry: Place a paper towel on top of the salad before sealing to absorb excess moisture
- Separate Add-Ins: If making ahead, store the almonds separately and add just before serving to maintain their crunch
- Don’t Freeze: This salad doesn’t freeze well due to the mayonnaise base and fresh vegetables, which become watery when thawed
- Portion Control: Divide into individual serving containers for easy grab-and-go lunches
- Room Temperature: Let sit at room temperature for 10 minutes before serving if you prefer it less cold
- Refresh the Flavor: Before serving leftovers, stir in a squeeze of fresh lemon juice and taste for seasoning
Another favorite: Panera Bread Chicken Salad Recipe
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 6 servings):
- Calories: 340
- Total Fat: 22g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 380mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 13g
- Protein: 22g
- Vitamin A: 4% DV
- Vitamin C: 8% DV
- Calcium: 6% DV
- Iron: 10% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.
Health Benefits of Key Ingredients
This curry chicken salad isn’t just delicious, it’s also packed with nutritious ingredients that offer various health benefits.
The chicken provides lean protein essential for muscle maintenance and repair, along with important B vitamins that support energy metabolism. Curry powder contains turmeric, which has powerful anti-inflammatory properties thanks to its active compound curcumin.
The Greek yogurt adds probiotics for gut health and extra protein while reducing the overall fat content compared to using only mayonnaise. Almonds contribute healthy monounsaturated fats, vitamin E, and magnesium, all supporting heart health.
Additional health benefits include:
- Grapes: Rich in antioxidants and vitamin K, supporting heart health and bone strength
- Cranberries: Packed with vitamin C and antioxidants that may support urinary tract health
- Celery: Low in calories but high in fiber, potassium, and antioxidants
- Green onions: Contain vitamin C, vitamin K, and compounds that may support immune function
- Lemon juice: Provides vitamin C and aids in iron absorption from other ingredients
- Cilantro: Offers antioxidants and may help with digestion and detoxification
Read Also: Chickpea Salad Recipe
FAQs About Curry Chicken Salad
1. Can I make curry chicken salad without mayonnaise?
Absolutely. You can replace the mayonnaise entirely with Greek yogurt for a tangier, lighter version. Some people also use mashed avocado, sour cream, or a combination of tahini and lemon juice as a mayo substitute. Keep in mind that the flavor and consistency will vary depending on your choice, so you may need to adjust the seasonings accordingly.
2. How long does curry chicken salad last in the refrigerator?
When stored properly in an airtight container, curry chicken salad will stay fresh for 3-4 days in the refrigerator. The key is keeping it cold and covered to prevent bacterial growth. If you notice any off odors, changes in color, or if it’s been longer than 4 days, it’s best to discard it for food safety reasons.
3. Can I use a different type of curry powder?
Yes, you can experiment with different curry powder blends to create unique flavor profiles. Madras curry powder offers a balanced heat, while mild curry powder works well if you’re serving children or those sensitive to spice. Japanese curry powder is sweeter and less complex, and Thai curry powder is more aromatic and herbaceous. Start with the amount listed in the recipe and adjust to taste, as heat levels vary significantly between brands and types.
4. What’s the best type of chicken to use?
Rotisserie chicken is my top choice for convenience and flavor, as it’s already seasoned and perfectly cooked. Poached or roasted chicken breasts work wonderfully if you’re cooking from scratch. Leftover grilled chicken adds a nice smoky note. Even cooked turkey breast can be substituted if that’s what you have on hand. Just make sure the chicken is fully cooled before mixing with the dressing to prevent the mayo from separating.
5. Can I prepare curry chicken salad ahead of time for a party?
Yes, this is actually one of the best make-ahead dishes. Prepare it up to 24 hours in advance and store it in the refrigerator. The flavors will develop and intensify, making it even more delicious. If including almonds, add them just before serving to maintain their crunch. Give it a good stir and check the seasoning before serving, as flavors can mellow when cold.
Final Thoughts
This curry chicken salad recipe has become a staple in my kitchen for good reason. It’s the kind of dish that makes you look forward to lunch, impresses guests at potlucks, and solves the eternal “what should I make” dilemma.
The beautiful thing about this recipe is its flexibility. You can follow it exactly as written for a reliably delicious result, or use it as a starting point for your own creative variations. Over time, you’ll discover your perfect combination of spices, sweetness, and crunch.
I hope this curry chicken salad becomes as beloved in your home as it is in mine. Give it a try and let me know how it turns out in the comments below. I’d love to hear about any creative variations you come up with or how you like to serve it!
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