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curry chicken salad in a bowl with a serving spoon inside.
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5 from 1 vote

Curry Chicken Salad

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!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Lunch
Cuisine: American, Indian
Keyword: curry chicken salad
Servings: 6
Calories: 504kcal


  • 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


  • 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.


  1. 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.
  2. You can make this salad vegan by using chickpeas instead of chicken and vegan mayo instead of regular mayonnaise.
  3. This curry chicken salad, will last about 3 to 4 days in the refrigerator stored in an air tight container.


Serving: 1serving | Calories: 504kcal | Carbohydrates: 13g | Protein: 26g | Fat: 39g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 416mg | Potassium: 420mg | Fiber: 3g | Sugar: 9g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg