If you are looking for a vibrant, creamy, and delightfully flavorful dish to add some excitement to your lunch or gathering, this Curried Chicken Salad Recipe is exactly what you need. It combines tender cooked chicken with crisp apples, crunchy cashews, and a luscious curried dressing that sings with spices and a hint of sweetness. This salad is a sunshine-filled bowl that’s perfect for easy meals, packed with colors and textures that never fail to impress. Whether you’re serving it at a picnic or whipping up a quick weekday lunch, this recipe is a delicious and effortless way to make chicken salad sing.
Ingredients You’ll Need
The magic of this Curried Chicken Salad Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from creating the creamy, spiced dressing to adding crisp textures and fresh herbaceous notes that balance every bite perfectly.
- Mayonnaise: Use 1/3 to 1/2 cup for a rich, creamy base; I love Duke’s for its tangy flavor.
- Greek Yogurt: Adds tang and a lightness that complements the mayo beautifully.
- Fresh Lime Juice: Brings a zesty brightness that lifts the curry’s warm spices.
- Honey: A touch of sweetness to balance the spices and acidity perfectly.
- Curry Powder: The heart of the recipe – you want a golden, fragrant curry that flaunts its spices without overpowering.
- Turmeric and Ground Ginger: Both add depth, warmth, and vibrant color to the dressing.
- Kosher Salt and Black Pepper: Essentials for seasoning and enhancing all flavors.
- Cooked Chicken: About 1 pound shredded or diced, this is the hearty protein star of the dish.
- Granny Smith Apple: Adds refreshing crunch and tartness that pairs marvelously with curry.
- Celery: For crisp texture and a subtle vegetal note.
- Scallions: Thinly sliced white and green parts provide sharpness and freshness.
- Salted Roasted Cashews: Gives a buttery crunch that contrasts beautifully with the tender chicken.
- Raisins: Sweet bursts that add complexity and an unexpected lift.
- Fresh Cilantro or Dill: Optional herbs that brighten the whole salad with fresh, garden aromas.
How to Make Curried Chicken Salad Recipe
Step 1: Make the Curry Salad Dressing
In a large mixing bowl, add 1/3 cup of mayonnaise along with Greek yogurt, fresh lime juice, 1 teaspoon of honey, curry powder, turmeric, and ground ginger. If you love a bit more depth and warmth, feel free to add optional spices like cumin, cayenne pepper, and celery salt. Season with kosher salt and ground black pepper. Grab your whisk and stir vigorously until everything melds into a smooth, vibrant golden dressing that tempts you to dive right in.
Step 2: Toss Chicken Salad
To your bowl of golden dressing, add the cooked chicken, diced Granny Smith apple, celery, scallions, half of the cashews, raisins, and optional fresh herbs. Toss everything very well, coating each piece lovingly with the spiced dressing. This is where the textures and flavors start to dance, creating a salad that is anything but ordinary.
Step 3: Chill and Marry the Flavors
While optional, chilling the salad for at least one hour is highly recommended. Cover the bowl with plastic wrap and pop it in the fridge. This resting time allows the spices to permeate the chicken and fruit, the dressing to thicken just slightly, and all the elements to marry into a harmonious and irresistible flavor party.
Step 4: Taste and Adjust
After chilling, add the remaining cashews if you want an extra crunch. Taste the salad and adjust according to your preferences—maybe a little more mayonnaise for creaminess, a splash more honey for sweetness, an extra squeeze of lime for zing, or herbs for freshness. This flexibility means the recipe can be yours in every delicious bite.
Step 5: Serve or Store
Now your Curried Chicken Salad Recipe is ready to enjoy! Serve with crackers, stuff inside crisp lettuce leaves, pile into pita pockets, or make hearty sandwiches. If not eating right away, store your salad in an airtight container in the fridge for up to 3 to 4 days, keeping the flavors fresh and vibrant.
How to Serve Curried Chicken Salad Recipe
Garnishes
A sprinkle of fresh cilantro or dill is a fantastic finishing touch that adds brightness and a fresh herbal note. For extra texture and visual appeal, scatter some toasted cashews or a few thin slices of green apple on top. These little details take the salad from lovely to absolutely show-stopping.
Side Dishes
Curried chicken salad pairs wonderfully with crunchy crackers or warm, fluffy naan bread for scooping. A crisp green salad or lightly spiced roasted vegetables can round out your meal, offering complementary textures and flavors that let the salad shine as the star.
Creative Ways to Present
Think beyond the bowl! Serve this salad in endive leaves or hollowed-out avocado halves for elegant, simple bites at your next gathering. It’s also delicious spooned onto toast for a quick, satisfying lunch or layered between soft sandwich bread for a classic, crowd-pleasing meal.
Make Ahead and Storage
Storing Leftovers
The curried chicken salad stores beautifully in the refrigerator for up to 3 to 4 days. Keep it in a tightly sealed container to maintain freshness. The flavors even deepen as it rests, making leftovers thoroughly enjoyable.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the dairy and fresh produce. Freezing can change the texture of the yogurt, mayonnaise, and apples, so it’s better to prepare only what you plan to eat within a few days.
Reheating
Reheating is not recommended for this chilled salad since it’s meant to be served cold or at room temperature. If you prefer, allow it to sit at room temperature for 15-20 minutes before serving to take the chill off and enhance the flavors.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Cooked chicken from a roast, rotisserie, or previous meal works perfectly, making it a fantastic way to reinvent leftovers with bold new flavors.
What can I substitute for mayonnaise?
If you want a lighter version, you can increase the amount of Greek yogurt or use a mayonnaise alternative such as avocado mayo, which adds healthy fats and keeps the creaminess intact.
Is this salad spicy?
Not overly so. The curry powder provides gentle warmth balanced by the sweetness of honey and raisins. You can adjust spice levels by tweaking the amount of cayenne or skipping optional spicy ingredients altogether.
Can I make this salad vegan?
To make it vegan, substitute the chicken with chickpeas or tofu, and replace mayo and yogurt with vegan versions. The curry dressing and all other ingredients lend themselves well to this option.
How can I make this salad more colorful?
Adding diced red bell pepper, shredded carrots, or pomegranate seeds can boost the color and add fresh, crunchy textures that brighten the presentation.
Final Thoughts
This Curried Chicken Salad Recipe is a fantastic addition to your recipe repertoire, combining familiar comfort with exciting new flavors that feel fresh and fun. It’s quick to prepare, easy to customize, and absolutely delicious, making it perfect for everything from casual lunches to elegant gatherings. I hope you’ll give it a try and discover why it’s become one of my all-time favorites to share with friends and family.
PrintCurried Chicken Salad Recipe
This Curried Chicken Salad recipe combines tender cooked chicken with a flavorful curry-spiced dressing, crisp Granny Smith apples, crunchy celery, scallions, salted roasted cashews, and sweet raisins. The dressing is made with mayonnaise, Greek yogurt, lime juice, honey, curry powder, turmeric, and ground ginger, enhanced by optional spices such as cumin, cayenne, and celery salt. Perfect for a quick and delicious meal, this salad can be served with crackers, in lettuce wraps, pita pockets, or sandwich bread and is ideal for making ahead as flavors meld beautifully after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus optional chilling time of 1 hour)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Curried Salad Dressing
- 1/3 to 1/2 Cup Mayonnaise (Dukes recommended), to taste
- ¼ Cup Greek Yogurt
- 2 tsp Fresh Lime Juice (or Lemon Juice)
- 1–2 tsp Honey, to taste
- 1 tsp Curry Powder
- ¼ tsp Turmeric
- ¼ tsp Ground Ginger
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- Optional: ¼ tsp Ground Cumin
- Optional: 1/8 to 1/4 tsp Cayenne Pepper
- Optional: 1/8 tsp Celery Salt
Chicken Salad
- 1 pound Cooked Chicken, shredded or medium dice (about 3 cups or 2 breasts)
- 1 medium Granny Smith Apple, cored and small dice
- 2 ribs Celery, small dice (heaping ½ cup)
- 2 large Scallions, thinly sliced (white and green parts, about 1/3 cup)
- ½ to ¾ Cup Salted Roasted Cashews, roughly chopped (to taste, substitute toasted almonds)
- 1/3 Cup Raisins (or more to taste, substitute dried apricots)
- ¼ Cup Fresh Cilantro or Dill, chopped, optional and to taste
Instructions
- Make the Curry Salad Dressing: In a large mixing bowl, combine 1/3 cup mayonnaise, Greek yogurt, fresh lime juice, 1 tsp honey, curry powder, turmeric, and ground ginger. If using, add ground cumin, cayenne pepper, and celery salt. Season with ¾ teaspoon kosher salt and about ¼ teaspoon ground black pepper. Whisk vigorously until all ingredients are well combined, creating a smooth and flavorful dressing.
- Toss Chicken Salad: Add the cooked shredded or diced chicken, diced Granny Smith apple, diced celery, sliced scallions, ½ cup of the chopped salted roasted cashews, raisins, and fresh herbs if using to the bowl with the curry dressing. Toss thoroughly until all components are evenly coated with the dressing.
- Chill (Optional, but Recommended): Cover the bowl tightly with plastic wrap and refrigerate the chicken salad for at least 1 hour. This chilling time allows the flavors to marry and intensify, resulting in a more harmonious and delicious salad.
- Taste and Adjust Chicken Salad: After chilling, remove the cover and add the remaining ¼ cup cashews if desired. Taste the salad and adjust the seasoning as needed—add more mayonnaise for creaminess, honey for sweetness, lime juice for acidity, or seasoning spices and herbs for enhanced flavor and freshness.
- Serve or Store Curried Chicken Salad: Serve the curried chicken salad with crackers, stuffed in lettuce wraps, inside pita pockets, or between your favorite sandwich bread. Alternatively, store the salad covered in the refrigerator for up to 3-4 days while maintaining freshness and flavor.
Notes
- Optional Seasonings: For a more robust curry flavor, add ¼ tsp ground cumin, 1/8 to 1/4 tsp cayenne pepper, and 1/8 tsp celery salt to the dressing.
- Servings: The recipe makes about 4-6 servings.
- Scaling: You can scale the recipe up or down easily by adjusting the number of servings in the recipe card sliding scale.
- Storage: Keeps well refrigerated for 3-4 days.
- Substitutions: Use lemon juice instead of lime, toasted almonds in place of cashews, and dried apricots instead of raisins if desired.
- Flavor Tip: Chilling the salad before serving greatly improves the flavor and texture.
