Curry Chicken Salad
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This Curry Chicken Salad is incredibly delicious with Indian-inspired flavors, loaded with chicken, apples, almonds and golden raisins. It’s crunchy, it’s yummy, it’s ready in just 10 minutes!
The Best Curry Chicken Salad Recipe
I love a good salad that is full of flavor, packed with protein and all the good veggies you could ask for. One bite of this crunchy salad and you’ll fall in love with it. It’s perfect with leftover chicken or what I usually like to do is buy a rotisserie chicken and use the meat from that, it’s quick and easy.
- Ready in JUST 10 Minutes
- Delicious Indian-inspired Flavors
- Easy 2 Step Instructions
- Great in lettuce wraps, tortilla wraps or sandwiches
Scoop it into a lettuce wrap or even a tortilla wrap, between two slices of bread, then enjoy it as a snack, meal or even on the go! The versatility of it makes it one of my all time favorite easy recipes out there.
- Chicken: You can use leftover chicken, or you can cook your own chicken, such as boil some chicken breasts. My favorite solution is to simply buy a rotisserie chicken and use that, so much easier and quicker.
- Mayonnaise: You can use store bought mayo or you can make it yourself.
- Celery – Two lengthy ribs of celery finely diced.
- Onion – Both red and white onions work amazing.
- Apple: Any juicy apple works well such as Golden, Granny Smith or Fuji.
- Almonds – Sliced almonds are great to add additional extra crunch to the salad.
- Raisins – Golden raisins or regular raisins can be used.
- Seasoning: Salt and pepper to taste plus the star ingredient of this recipe, curry powder which is what gives that Indian flavor.
How to Make Curry Chicken Salad
- Combine Ingredients: Add all the ingredients to a large bowl and combine well using a spatula.
- Chill The Salad: Make sure to cover the bowl with plastic wrap and chill for 1 hour before serving.
- Serve: Serve the chicken salad in a lettuce wrap, a tortilla wrap or as a sandwich.
Frequently Asked Questions
Can I use rotisserie chicken for this salad?
For sure! In fact, I recommend using a rotisserie chicken because it’s easier and quicker to get this recipe done. If you want to cook your own chicken, here’s my recipe for making the best baked chicken breast.
Can I make this curry chicken salad ahead of time?
Yes! This salad is actually better the next day, because all those flavors had a chance to marry each other, and it tastes even better.
Can I use other ingredients?
You can definitely bring a twist to this combo and add some pears, walnuts, bell peppers, crushed peanuts. Your salad, your rules!
Can I use yogurt instead of mayo?
Absolutely. As a matter of fact, Greek yogurt would be great in this chicken salad.
Expert Tips
- If using a rotisserie chicken, the whole chicken should yield about 4 cups of cooked chicken. If cooking chicken breasts, you’ll need about 3 to 4 medium sized breasts to yield the 4 cups of cooked chicken needed.
- You can make this salad vegan by using chickpeas instead of chicken and vegan mayo instead of regular mayonnaise.
Storing Leftover Chicken Salad
This curry chicken salad will last about 3 to 4 days in the refrigerator stored in an air tight container.
More Great Recipes To Try
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Curry Chicken Salad
Ingredients
- 4 cups cooked chicken (cut in cubes (about 4 breasts))
- 1 cup mayonnaise
- 1 teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 ribs celery (finely diced)
- 1 small onion (finely diced)
- 1 medium apple (diced (such as golden, granny smith, fuji))
- ½ cup sliced almonds
- ¼ cup golden raisins
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine Ingredients: Add all the ingredients to a large bowl and combine well using a spatula.
- Chill The Salad: Make sure to cover the bowl with plastic wrap and chill for 1 hour before serving.
- Serve: Serve the chicken salad in a lettuce wrap, a tortilla wrap or as a sandwich.
Notes
- If using a rotisserie chicken, the whole chicken should yield about 4 cups of cooked chicken. If cooking chicken breasts, you’ll need about 3 to 4 medium sized breasts to yield the 4 cups of cooked chicken needed.
- You can make this salad vegan by using chickpeas instead of chicken and vegan mayo instead of regular mayonnaise.
- This curry chicken salad, will last about 3 to 4 days in the refrigerator stored in an air tight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
