Curried Chicken Pasta Salad

8 servings
Prep Time 20 minutes
Refrigerate Time 2 hours
Total Time 2 hours 20 minutes

Curried Chicken Pasta Salad is an easy, tasty twist on classic mac salad with macaroni, green apple, golden raisins, and chicken in a creamy curry dressing.

Our Classic Macaroni Salad meets our savory and sweet Curry Chicken Salad for an easy Deli Salad with an Indian spice twist that will wow guests at your next party!

Curried Chicken Pasta Salad with apples and celery


If you’ve had our Curried Egg Salad, you know what a game changer adding curry powder can be! Just a little bit of this savory, slightly sweet, earthy spice blend packs a lot of flavor. The bright golden color, from the turmeric, makes every bite look as good as it tastes. Curry powder is a magic special ingredient that can turn an everyday deli classic to a show-stopping side.

The apples and golden raisins balance the the heavily spiced flavor of curry in this Curried Chicken Pasta Salad. Like most deli salads, the longer you let Curry Chicken Pasta Salad chill, the more the flavors will develop and come together. If you are serving Curried Chicken Pasta Salad for a party, make it a day or two ahead of time. Bonus of making this dish ahead is it cuts your to-do list down for the day of your party!

This Curried Chicken Pasta Salad is full of flavor that sounds and tastes fancy, but it’s actually budget-friendly side! A little curry powder goes a long way and lasts on the shelf for a long time. While it’s a little more expensive at first, you can get a lot of mileage out of curry powder. Keep it on hand to turn classic dishes like Pasta Salad into something special and to make better-than-take-out Indian Food!


You can use a pre-made curry powder blend for Curried Chicken Pasta Salad or make your own blend. For store bought curry powder, you want to be sure to check the spicy level especially if you are making this Curried Chicken Pasta Salad for a crowd. Madras Curry is a popular curry blend but is has quite a bit more heat than regular golden curry powder.

Curried Chicken Pasta Salad is a quick and easy lunch after the holidays with leftovers from your Easter Ham or Thanksgiving Turkey. If you have extra celery and grapes from your veggie and cheese trays, add those to your Curried Chicken Pasta Salad too! This is a great dish to clean out your fridge, swapping out ingredients in the recipe with what you have on hand.

Curried Chicken Pasta Salad ingredients in mixing bowl


  • Pasta: Instead of macaroni noodles, you can use small shells, penne, rotini, or bowtie pasta. Try this recipe with 2 cups of diced boiled potatoes like red potatoes or Yukon potatoes.
  • Chicken For the chicken, you can use canned chicken, freshly cooked chicken, or use leftover Rotisserie Chicken. You can also make ground chicken or ground turkey and drain the grease before adding.
  • Mix-Ins: Other mix-ins you can add besides green apples and golden raisins are dried apricots, regular raisins, red grapes, or any crisp, tart apples you have. Instead of almonds, try walnuts, pine nuts, or pecans and toast the nuts for more flavor! 
  • Veggies: Some other fresh veggies that would taste good in Curried Chicken Pasta Salad are snap peas, baby kale or baby spinach, diced red onions, green onions, or carrots shreds.
  • Potato Salad: To make Curried Chicken Potato Salad, replace the pasta with 3 pounds Yukon potatoes or red potatoes that have been peeled, diced and boiled. You can add 3 hardboiled eggs, diced, to make it even creamier and rich.



  • Serve: Let your Curried Chicken Pasta Salad chill for at least a few hours before serving so the flavors develop. Its best to keep mayo based salads cool and store after 2 hours at room temperature.
  • Store: Keep Curried Chicken Pasta Salad in an airtight container for up to 4 days and stir well before serving.
  • Store: Mayonnaise separates when it is frozen so its not recommended to freeze Curried Chicken Pasta Salad. You can freeze cooked pasta noodles for up to 6 months but it’s best to make the rest of the salad fresh.

Curried Chicken Pasta Salad mixed in mixing bowl

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Curried Chicken Pasta Salad

Curried Chicken Pasta Salad is an easy, tasty twist on classic mac salad with macaroni, green apple, golden raisins, and chicken in a creamy curry dressing.
Yield 8 servings
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 cups mayonnaise
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons curry powder
  • 1 pound elbow macaroni , cooked and drained
  • 4 stalks celery , chopped
  • 1 green apple , cored and diced
  • 1/4 cup golden raisins
  • 2 cups chicken breast , cooked and chopped
  • 1/4 cup sliced almonds , for garnish


  • Mix mayonnaise, salt, pepper, lemon juice and curry powder.
  • Toss with pasta, celery, apples and raisins.
  • Carefully mix in chicken until coated with dressing.
  • Refrigerate for at least 2 hours.
  • Garnish with sliced almonds before serving.


Calories: 437kcal | Carbohydrates: 56g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 772mg | Potassium: 424mg | Fiber: 3g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
Keyword: Curried Chicken Pasta Salad

Curried Chicken Pasta Salad collage

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.

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