Curry Chicken Salad

by Sabrina Snyder

Published on Last updated

12 Comments

5 from 5 votes
6 servings
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 10 minutes
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Classic Curry Chicken Salad is quick and easy, made with cooked chicken, apples, almonds, and raisins, ready in minutes!

There’s nothing like a cold salad either as a side dish or the main course, like our favorites Macaroni Salad, Crab Salad (Seafood Salad), Classic Chicken Salad and Classic Tuna Salad.

Classic Curry Chicken SaladCURRY CHICKEN SALAD

Curry Chicken Salad is the perfect quick and easy lunch or dinner recipe, made with chicken, mayonnaise, and spices mixed in with almonds, raisins, apple pieces, and celery. The curry spice adds the PERFECT combo of sweet and savory with the fruit, along with a crunchy texture from the almonds.

There are a lot of different ways to make curry. I like to use a more mild version, but you can get as spicy as you’d like here.  Make this ahead for quick lunches during the week, or as an easy dinner!

HOW TO SERVE CURRY CHICKEN SALAD

Curry chicken salad can be served as a sandwich (my favorite is on a croissant sandwich) or wrap (or lettuce wrap), on top of salad greens, a cored out tomato or tomato slices, or with crackers. I’ve also just eaten this all by itself.

If you’d like you can even warm the chicken salad slightly in the microwave and serve over roasted vegetable and Chinese Steamed Rice.

HOW LONG WILL CHICKEN SALAD KEEP?

Curried Chicken Salad will keep for 3-4 days in an airtight container in the refrigerator. I do not recommend freezing chicken salad, as it will not defrost well.

MORE SALAD RECIPES

Classic Curry Chicken Salad

HOW TO MAKE CURRY POWDER

  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • ¼ teaspoon mustard powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ¼ teaspoon cayenne pepper (optional, this will add a spicy flavor)

Mix everything together. Store in an airtight container in a cool, dry place. I usually make a bigger batch of this, then store it in a jar in the pantry to use all month long.

You can change this curry powder depending on your own taste. There are a lot of different curry powder recipes out there, and you can also buy them pre-made.

WHAT ELSE CAN I ADD TO CHICKEN SALAD?

There are a million different ways to make chicken salad, here are a few ingredients that would go well with the curry version.

  • Red grapes
  • Red onion
  • Cucumber
  • Sour cream
  • Mint or Cilantro

TIPS FOR MAKING CURRIED CHICKEN SALAD

  • You can peel the apple or leave the apple skin on, depending on your preference. If you plan on dicing the apples ahead of time, toss them with a tablespoon of lemon juice or lime juice to keep them from browning.
  • If you don’t want to cook the chicken, you can cut up a rotisserie chicken, discarding the skin and bones.
  • Garnish with fresh herbs or chopped green onions before serving.
  • This recipe uses sliced almonds but you can use any chopped nuts you like, consider pecans, cashews, pistachios, or walnuts.
  • Lighten up this recipe using low fat mayonnaise and lean chicken breasts, or boneless skinless chicken thighs. You can also substitute half of the mayo with pureed avocado for healthy fats.
  • Add extra protein and less fat to this recipe but substituting Greek yogurt for the mayo.

Chicken Salad with Curry and Raisins

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Dinner, then Dessert

Curry Chicken Salad

Curry Chicken Salad is quick and easy, made with cooked chicken, apples, almonds, and raisins, ready in minutes!
Yield 6 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Author Sabrina Snyder
Classic Curry Chicken Salad
PrintRate

Ingredients
 

  • 4 cups cooked chicken , chopped
  • 1 cup mayonnaise
  • 1 tsp curry powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup celery , chopped finely
  • 1 apple , diced (fuji, golden, or granny smith are fine)
  • 1/2 cup sliced almonds
  • 1/4 cup golden raisins

Instructions

  • Mix chicken, mayonnaise, curry, salt, pepper, celery, apple, almonds, and raisins together in a serving bowl.
  • Cover and refrigerate for at least an hour before serving.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 549kcal | Carbohydrates: 11g | Protein: 24g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 406mg | Potassium: 354mg | Fiber: 2g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 1.6mg | Calcium: 43mg | Iron: 1.8mg
Keyword: curry chicken salad

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Curry Chicken Salad

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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Comments

  3. I made this for lunch and it was amazing! I loved all the flavors combined and the crunch from the apples and almonds were perfect.

    Reply