vIf you’re looking for a quick, flavorful, and protein-packed dish that’s both satisfying and refreshing, this Curry Chicken Salad is a must-try! It’s the perfect blend of tender chicken, creamy dressing, warm curry spices, and a touch of sweetness—making every bite irresistibly good.
Whether you serve it on sandwiches, wraps, lettuce cups, or straight from the bowl, this salad is a meal-prep dream that’s easy to throw together and stays delicious for days. Trust me, once you taste it, you’ll be hooked!
Why You’ll Love Curry Chicken Salad
Versatile Perfect as a sandwich filling, salad topping, or wrap stuffing.
Budget-Friendly Uses simple, everyday ingredients you likely already have.
Quick and Easy Comes together in 15 minutes, making it great for meal prep.
Customizable Adjust the sweetness, spice level, or mix-ins to match your taste.
Crowd-Pleasing A guaranteed hit at potlucks, lunches, or even light dinners.
Ingredients
Ingredients in Curry Chicken Salad
This salad is packed with bold flavors and satisfying textures. Here’s what you’ll need:
Cooked Chicken The heart of this dish. Shredded or cubed, rotisserie chicken works great for convenience.
Greek Yogurt or Mayo Creates the creamy base—use one or a mix of both for the best balance.
Curry Powder The star ingredient, adding warmth and depth to the salad.
Honey or Maple Syrup A touch of sweetness to balance the spice.
Lemon Juice Adds freshness and brightens up the flavors.
Celery Provides a satisfying crunch and slight earthiness.
Red Onion Adds a mild sharpness and a pop of color.
Raisins or Dried Cranberries A little chewiness and natural sweetness to complement the curry.
Almonds or Cashews Toasted nuts for an extra crunch and a nutty bite.
Salt & Pepper To enhance all the flavors and bring everything together.
Fresh Cilantro or Parsley A final burst of freshness.
(Note The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prep Your Ingredients
Shred or chop the cooked chicken and finely dice the celery, red onion, and nuts.
Make the Dressing
In a large bowl, whisk together the Greek yogurt (or mayo), curry powder, lemon juice, honey, salt, and pepper until smooth and well combined.
Combine Everything
Add the chicken, celery, red onion, raisins, and nuts to the bowl and toss until everything is evenly coated in the creamy dressing.
Adjust Seasoning
Taste and adjust the seasoning—add more curry for spice, honey for sweetness, or lemon juice for extra tang.
Chill (Optional)
For the best flavor, cover and refrigerate for 30 minutes before serving. This allows the flavors to meld together beautifully.
Serve and Enjoy
Scoop onto lettuce wraps, sandwiches, or enjoy straight from the bowl!
Nutrition Facts
Servings 4
Calories per serving 320
(Note These values may vary based on specific ingredients used.)
Preparation Time
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
How to Serve Curry Chicken Salad
This dish is incredibly versatile! Here are some serving ideas:
- In a Sandwich Layer it between toasted bread or croissants for an easy lunch.
- With Crackers Perfect for a light, no-fuss snack.
- In Lettuce Cups For a fresh and low-carb option.
- As a Wrap Roll it up in a tortilla for a delicious grab-and-go meal.
- Over Greens Serve it on a bed of spinach or arugula for a healthy salad.
Additional Tips
- Use rotisserie chicken for the quickest prep.
- For extra crunch, add diced apples or shredded carrots.
- Love spice? Add a pinch of cayenne or a dash of hot sauce.
- Swap the nuts for sunflower seeds if you have allergies.
- Store in an airtight container in the fridge for up to 4 days.
FAQ’s
1. Can I make this ahead of time?
Yes! It actually tastes better after chilling for a few hours.
2. How do I store Curry Chicken Salad?
Keep it in an airtight container in the fridge for up to 4 days.
3. Can I freeze it?
Not recommended, as the mayo/yogurt dressing can separate when thawed.
4. What if I don’t have curry powder?
You can make a quick mix with turmeric, cumin, coriander, and a pinch of cinnamon.
5. Can I use canned chicken?
Yes, but fresh or rotisserie chicken will give the best flavor and texture.
6. How do I make it dairy-free?
Use dairy-free mayo or a mix of mashed avocado and lemon juice.
7. Can I use something other than raisins?
Absolutely! Try dried cranberries, chopped dates, or even fresh grapes.
8. What’s the best way to make it extra creamy?
Mix Greek yogurt and mayo for a perfectly balanced creamy texture.
9. Can I add eggs?
Yes! Chopped hard-boiled eggs make a great addition for extra protein.
10. How do I make it spicier?
Add chili flakes, cayenne, or a dash of sriracha to amp up the heat!
Conclusion
This Curry Chicken Salad is the ultimate meal-prep favorite—it’s creamy, crunchy, a little sweet, and bursting with warm curry flavor. Whether you enjoy it as a sandwich, wrap, or salad, it’s guaranteed to be a hit.
So go ahead and whip up a batch—trust me, you’re going to love it!
Print
Curry Chicken Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Indian-inspired
- Diet: Gluten Free
Description
This Curry Chicken Salad is a flavorful twist on a classic dish, featuring tender chicken tossed in a creamy, spiced dressing with crunchy celery, sweet raisins, and toasted nuts. Perfect for sandwiches, wraps, or serving over greens.
Ingredients
– 2 cups cooked chicken, shredded or diced
– 1/2 cup mayonnaise
– 1/4 cup Greek yogurt (or sour cream)
– 1 tablespoon curry powder
– 1 teaspoon honey (or maple syrup)
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground turmeric (optional)
– 1/2 cup celery, finely chopped
– 1/4 cup red onion, finely diced
– 1/4 cup raisins (or dried cranberries)
– 1/4 cup toasted almonds (or cashews), chopped
– 1 tablespoon fresh cilantro or parsley, chopped
– 1 tablespoon lemon juice
Instructions
1. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, curry powder, honey, Dijon mustard, salt, pepper, turmeric, and lemon juice until well combined.
2. Add cooked chicken, celery, red onion, raisins, and toasted almonds. Stir until evenly coated in the dressing.
3. Taste and adjust seasoning if needed.
4. Fold in fresh cilantro or parsley just before serving.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled as a sandwich filling, in lettuce wraps, or over a bed of greens.
Notes
– For extra crunch, add chopped apples or grapes.
– Substitute Greek yogurt for a lighter version.
– Store in an airtight container in the refrigerator for up to 3 days.
– Serve with naan or pita bread for an extra touch of flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg