Curry Chicken Salad is the kind of dish that instantly transforms a standard lunch into something genuinely crave-worthy. Vibrant with golden curry and bursts of sweet and crunchy ingredients, this salad is equally perfect for prepping ahead for workdays or serving to friends at a sunny weekend brunch. The combination of spices, tender chicken, creamy dressing, and a medley of fresh and dried fruit makes every bite a happy surprise. Whether tucked into a sandwich, wrapped in lettuce, or spooned over fluffy greens, this Curry Chicken Salad brings together amazing flavor, texture, and simplicity all in one bowl.
Ingredients You’ll Need
This Curry Chicken Salad comes together with just a handful of everyday ingredients, each one playing a delicious role in the final mix. From juicy chicken and zippy veggies to creamy yogurt and aromatic spices, every component adds a little something extra—so don’t skip the details!
- 3 cups cooked chicken: Use rotisserie, poached, or leftover roast chicken for convenience and tenderness.
- 1/2 cup mayonnaise: Brings that classic creamy texture and a mellow richness to the dressing.
- 1/4 cup plain Greek yogurt: Adds a tangy note and lightens up the dressing, making it luscious but not overly heavy.
- 2 teaspoons curry powder: The bold heart of the salad, layering warmth and earthy flavor throughout the dish.
- 1/2 teaspoon ground cumin: Deepens the spice blend, adding a toasty, aromatic undertone that pairs perfectly with curry.
- 1/4 teaspoon ground turmeric: Boosts both color and flavor, lending that unbeatable golden hue.
- 1/2 cup celery, finely chopped: Brings a fresh, crisp crunch to every bite.
- 1/4 cup red onion, finely chopped: Offers sharpness, vibrant color, and a little zing.
- 1/2 cup green apple, diced: Adds a sweet-tart pop and juicy crunch that balances the spice wonderfully.
- 1/4 cup raisins or dried cranberries: Surprise bursts of sweetness make the flavors sing (choose your favorite or mix both).
- 2 tablespoons chopped fresh cilantro: Brings freshness and a bright, herbal twist that lifts the salad.
- Salt and freshly ground black pepper, to taste: Season to your preference to make all the flavors shine.
How to Make Curry Chicken Salad
Step 1: Mix the Dressing
Start by grabbing a large mixing bowl—the kind that gives you space to really whisk and fold everything together. Combine the mayonnaise, Greek yogurt, curry powder, cumin, and turmeric in the bowl. Whisk until the mixture is smooth, creamy, and vibrantly golden. This is more than just a sauce; it’s the flavor backbone of your Curry Chicken Salad, so take a moment to taste and adjust if you want a stronger curry kick or a little extra tang.
Step 2: Add Chicken and Veggies
Toss the cooked chicken, finely chopped celery, red onion, diced green apple, raisins (or cranberries), and chopped cilantro right into the dressing. The beauty of this step is watching the colorful medley come together, from the tender chicken to the crunchy celery and bright green apple. Every addition brings texture, a little color, and interest to the salad.
Step 3: Stir Everything Together
Using a large spatula or spoon, gently fold all the ingredients together until everything is evenly coated in that beautiful, creamy curry dressing. Be careful not to mash the chicken or apples—gentle folding keeps the texture light and appealing. Give everything a little taste and adjust salt and pepper if needed.
Step 4: Chill and Let Flavors Mingle
This is the secret step for truly great Curry Chicken Salad. Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time lets all the spices and savory-sweet notes mingle and meld, deepening the flavor. If you have time, you can even make it a few hours ahead.
How to Serve Curry Chicken Salad
Garnishes
A sprinkle of extra chopped cilantro, a handful of toasted nuts (like cashews or almonds), or even a wedge of lime can take your salad to the next level. These little finishing touches not only add visual appeal, but also layer in extra crunch or brightness, making each serving irresistible.
Side Dishes
Pair your Curry Chicken Salad with fluffy naan, whole grain crackers, or a simple leafy green salad for a light meal. If you’re serving a crowd, a platter of sliced cucumbers, cherry tomatoes, and crisp lettuce leaves makes it easy for everyone to scoop and stack their own bites.
Creative Ways to Present
Spoon the salad into lettuce cups for a fresh, gluten-free option, or tuck it into your favorite wraps and sandwiches. For brunch parties, try serving it in halved avocados or as the centerpiece of a vibrant salad bowl with extra veggies and grains. The bold flavors make it the star of any spread!
Make Ahead and Storage
Storing Leftovers
Leftover Curry Chicken Salad stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, often tasting even better on day two, but the apples and celery will stay crisp if you don’t let it linger for too long.
Freezing
While you can technically freeze this salad, the creamy dressing and fresh ingredients may separate or become watery after thawing. If you must freeze, do so without the apple and celery, then stir in fresh ones after defrosting to restore some crunch and vibrancy.
Reheating
Curry Chicken Salad is meant to be enjoyed cold or at cool room temperature—no reheating required! Simply scoop what you need straight from the fridge, give it a fresh stir, and it’s ready to go.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and works beautifully here. Just shred or chop the meat and discard the skin for a tender, flavorful base that makes this Curry Chicken Salad even quicker to prepare.
How can I make this dairy-free?
Simply swap the Greek yogurt for your favorite unsweetened dairy-free yogurt or just increase the amount of mayonnaise. The salad will be just as creamy and delicious without the dairy.
What type Salad
Green apple (like Granny Smith) is ideal thanks to its tartness and crisp bite, which balances the creamy, savory notes of the salad. If you prefer a sweeter flavor, try a Honeycrisp or Fuji apple for a different twist.
Can I make this salad ahead of time?
Definitely! In fact, letting it chill for a couple of hours allows the flavors to blend and deepen. Just wait to add any extra nuts or fresh garnishes until right before serving for maximum crunch.
Is Curry Chicken Salad gluten-free?
Yes—this recipe is naturally gluten-free, so you can enjoy it with gluten-free bread, lettuce cups, or simply on its own. Always check the labels on your curry powder and mayonnaise to be sure there are no unexpected gluten-containing ingredients.
Final Thoughts
Give this Curry Chicken Salad a try and let it shake up your salad routine with every bite. Its bold flavors, creamy texture, and easy prep make it a dish you’ll reach for again and again—whether you’re making lunch for one or serving friends at your next gathering. Happy cooking!
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Curry Chicken Salad Recipe
- Total Time: 10 minutes plus chilling
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Curry Chicken Salad is a flavorful twist on traditional chicken salad, featuring a blend of curry, Greek yogurt, and crunchy apples. This easy and satisfying dish is perfect for a quick lunch or light dinner.
Ingredients
Main Ingredients:
- 3 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
Add-Ins:
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup green apple, diced
- 1/4 cup raisins or dried cranberries
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, curry powder, cumin, and turmeric until smooth.
- Combine Ingredients: Add chicken, celery, red onion, apple, raisins, and cilantro. Toss to coat with dressing.
- Season and Chill: Season with salt and pepper. Chill for at least 30 minutes to meld flavors.
- Serve: Enjoy on bread, wraps, or over greens.
Notes
- For a lighter version, use all Greek yogurt instead of mayonnaise.
- Add toasted almonds or cashews for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
