Curried Chicken Salad Recipe

easy curry chicken salad recipe close up

Course: Main Course, Main Dish

Cuisine: American

Keyword: chicken salad with curry powder, creamy curry chicken salad, curried chicken salad, curry chicken salad, curry chicken salad recipe, easy curry chicken salad

Prep Time: 10

Total Time: 10

Servings:

Calories: 493kcal

Author: Amy Nash

A creamy, sweet & savory sauce coats tender bites of chicken in this Curry Chicken Salad. Chunks of crisp apples and celery, chewy raisins, and crunchy cashews are in every bite!

Print Recipe

Equipment

Ingredients

3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon yellow curry powder
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
4 cups chicken* , cooked and cubed or shredded
1 tart apple , cored and chopped
2 stalks celery , diced
3/4 cup cashews , salted and roasted
1/2 cup raisins
1/4 cup green onions (scallions) , chopped

Instructions

In a medium bowl, whisk together the 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon fresh lemon juice , 1 tablespoon honey, 1 tablespoon yellow curry powder 1 teaspoon coarse kosher salt, 1/2 teaspoon freshly ground black pepper. Taste test the dressing and decide if you want more curry powder. Add 1 tablespoons at a time until you reach the desired flavor.
In a large bowl, combine the cooked and cut 4 cups chicken* , chopped 1 tart apple, chopped 2 stalks celery , 3/4 cup cashews, 1/2 cup raisins and chopped 1/4 cup green onions (scallions).
Pour the mayo-curry dressing over the top. Toss everything together until mixed and all of the chicken is coated in the sauce.
Cover and chill in the fridge for at least 30 minutes until ready to serve. Serve on a sandwich, salad or in a lettuce bowl.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

*This will be about 4 large chicken breasts or one rotisserie chicken.

Storage: This curried chicken salad recipe is great to make for a party because it is so easy to make in advance, is served cold, and holds up well. You can cook the chicken a day or two in advance and assemble the whole salad up to 4-5 days ahead since it keeps that long in the fridge. It’s just as good on day 4 or 5 as it is on the first day.

Freezing: This salad doesn’t freeze well, unfortunately. The dressing separates and the crunchy ingredients lose their crunch after being frozen and thawed.

Nutrition