When I first posted this Curry Chicken Salad recipe 13 years ago, I never realized what a staple it would become in my meal-prep rotation. Tender pieces of chicken, crunchy almonds, sweet raisins, and crisp celery are wrapped up in a creamy, tangy, curry-spiced dressing. It’s texture heaven! Plus, this recipe is an absolute winner when it comes to convenience. Got leftover chicken? Perfect. Need an easy dish for a potluck, BBQ, or special occasion? This salad is it. I love it by the spoonful, but it’s also delicious stuffed in a pita or rolled up in a tortilla!
“I was looking for a no-heat lunch for work with protein and this one fit the bill. I ate it this week on toast or on crackers and it was excellent. I used craisins and pecans instead and these worked well. I’ve already meal-prepped a second batch for next week too!”
Victoria
Out of all the recipes I’ve made with curry spices, this chicken curry salad might just be my favorite, which isn’t surprising given I’m obsessed with chicken salad in general. Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH…Mmmm!
See how we calculate recipe costs here.
Prep the ingredients: Gather all of your ingredients.
Make the dressing: To make the dressing for your curry chicken salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper.
Mix the dressing: Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.
Prepare the chicken: You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw.
To cook the chicken yourself, season it with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill plate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken. Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.
Dice the veggies: While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.
Make the salad: Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins).
Pour in the dressing: Add the prepared curry dressing to the salad ingredients.
Combine and serve: Then stir until everything is coated in dressing. And then it’s ready to eat!
I remember when I first made this recipe for curry chicken salad, I just ate a bunch by itself with a fork. It’s honestly that good. But since then, I’ve used it as a dip for crackers or stuffed into a homemade pita and loved it just as much! It’s also amazing piled onto a croissant for an easy (but indulgent!) sandwich or wrapped in crisp lettuce for a lighter option. Or, whenever I’m craving a protein-packed salad with fresh veggies, I’ll serve it on top of a simple salad. And if I’ve got any leftover hard-boiled eggs in my fridge, I add them to the mix, too!
This curried chicken salad is great for meal-prepping. Depending on the freshness of your ingredients, it’ll easily last for up to 3-4 days in the fridge. I like to portion my salad out into separate airtight containers so I can just grab one each day for lunch. I also sometimes double-batch the dressing and use it in other recipes, like my curry chickpea salad!
Our Curry Chicken Salad recipe was originally published 7/16/12. It was retested, reworked, and republished to be better than ever 3/25/25.
The post Curry Chicken Salad appeared first on Budget Bytes.
