Curry Chicken Salad

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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 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!


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.


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.


Classic Curry Chicken Salad

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  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 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.


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


  • 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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Curry Chicken Salad

5 from 5 votes
  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Course: Salad
  • Cuisine: American
  • Author: Sabrina Snyder

Curry Chicken Salad is quick and easy, made with cooked chicken, apples, almonds, and raisins, ready in minutes!


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


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

  1. Mix all the ingredients together well in a bowl and refrigerate for at least an hour.

Recipe Notes

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

Nutrition Information

Yield: 6 servings, Amount per serving: 549 calories, Calories: 549g, Carbohydrates: 11g, Protein: 24g, Fat: 45g, Saturated Fat: 8g, Cholesterol: 86mg, Sodium: 406mg, Potassium: 354mg, Fiber: 2g, Sugar: 7g, Vitamin A: 135g, Vitamin C: 1.6g, Calcium: 43g, Iron: 1.8g

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Keyword: curry chicken salad

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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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.