Introduction

This Curry Chicken Salad is a flavorful twist on a classic favorite, blending tender chicken with crisp apples, crunchy almonds, and a zesty curry-spiced dressing. It’s perfect for a light lunch or a refreshing snack served with crackers or on a bed of greens.

The dish is a creamy chicken salad served on a bed of mixed leafy greens on a white plate. The salad has chunks of tender chicken mixed with light green celery pieces and small bits of a yellowish creamy dressing that binds the ingredients together. The chicken pieces are pale beige with a soft texture, while the celery adds a crisp, fresh look. The greens underneath include different types of lettuce in shades of dark green and deep purple, creating a colorful contrast with the pale chicken salad. The plate sits on a white marbled surface, lending a clean and bright setting to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts, cooked and cubed or shredded
1 cup celery, chopped
3 green onions, chopped
1 golden delicious apple, diced
1/3 cup golden raisins
1/2 cup almond slivers
3/4 cup mayonnaise
1 tsp curry powder
1/4 tsp salt
1/4 tsp pepper

Instructions

Step 1: In a small bowl, combine the mayonnaise with the curry powder, salt, and pepper. Mix well until smooth and evenly blended.
Step 2: In a large bowl, combine the cooked chicken, chopped celery, green onions, diced apple, golden raisins, and almond slivers.
Step 3: Pour the curry mayonnaise dressing over the chicken mixture and stir gently until everything is evenly coated.
Step 4: Chill the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled with crackers, on a bed of greens, or your preferred way. Enjoy!

Tips & Variations

Substitute Greek yogurt for mayonnaise for a lighter version with a tangy twist.
Add chopped cilantro or fresh mint for an extra burst of freshness.
Use cooked rotisserie chicken to save time without sacrificing flavor.
Try different nuts like cashews or walnuts if you prefer a different crunch.

Storage

Store the curry chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. For best texture, add almonds just before serving if you prefer them extra crunchy.

How to Serve

A clear glass bowl holds a chunky chicken salad with three main layers of ingredients visible: pale yellow creamy dressing mixed throughout, light green chopped celery pieces giving a fresh crunch, and medium-sized chunks of cooked chicken in off-white tones. A wooden spoon with a light brown handle and dark tip rests inside the bowl, stirring the mixed salad. The bowl is placed on a white marbled surface with light gray and brown veins, creating a clean and bright backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this salad?

Yes, leftover cooked chicken works perfectly. Just shred or cube it before mixing with the other ingredients.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge for a few days, making it a convenient option for meal prepping lunches.

Curry Chicken Salad Recipe

Print Recipe

★★★★★

5 from 62 reviews

This Curry Chicken Salad is a flavorful and easy-to-make dish that combines tender chicken with crunchy vegetables, sweet apples, golden raisins, and a creamy curried mayonnaise dressing. Perfect for a light lunch or picnic, it can be served chilled with crackers, on a bed of greens, or as a sandwich filling.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes (assuming cooked chicken is pre-prepared)
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Chicken

2 lbs boneless, skinless chicken breasts, cooked and cubed or shredded

Vegetables and Fruits

1 cup celery, chopped
3 green onions, chopped
1 golden delicious apple, diced

Add-ins

1/3 cup golden raisins
1/2 cup almond slivers

Dressing

3/4 cup mayonnaise
1 tsp curry powder
1/4 tsp salt
1/4 tsp pepper

Instructions

Prepare the dressing: In a small bowl, combine the mayonnaise with curry powder, salt, and pepper. Whisk together until the mixture is smooth and evenly blended.
Mix the salad ingredients: In a large mixing bowl, add the cooked and cubed or shredded chicken, chopped celery, green onions, diced apple, golden raisins, and almond slivers. Toss gently to combine all ingredients uniformly.
Combine salad with dressing: Pour the prepared curried mayonnaise dressing over the chicken mixture. Stir carefully to ensure every piece is evenly coated with the dressing.
Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled alongside crackers, over fresh greens, or use as a filling for sandwiches. Enjoy!

Notes

For best flavor, use freshly cooked chicken cooled to room temperature or cold.
You can substitute mayonnaise with Greek yogurt for a lighter dressing.
Adjust the curry powder amount to taste for milder or spicier salad.
Almond slivers add a nice crunch but can be replaced with chopped walnuts or pecans.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Curry chicken salad, chicken salad recipe, easy chicken salad, curried chicken, healthy lunch, picnic salad