If you’re on the hunt for a vibrant, flavorful twist on a classic favorite, this Curry Chicken Salad Recipe is an absolute must-try. Imagine tender chicken enveloped in a luscious blend of creamy mayonnaise and Greek yogurt, kissed with warm curry and aromatic cumin, then balanced by the crunch of celery and the sweetness of raisins. This salad bursts with texture and flavor in every bite, making it an ideal meal for lunch, a picnic, or quick weeknight dinners when you want something satisfying and bright. It’s easy to make, delightfully colorful, and endlessly versatile, so you’ll find yourself coming back to this recipe again and again.
Ingredients You’ll Need
Simple, everyday ingredients come together beautifully in this Curry Chicken Salad Recipe. Each item brings its own unique touch, whether it’s the creamy base, a touch of spice, fresh crunch, or a pop of sweetness, creating a harmonious blend that’s far more than the sum of its parts.
- 2 cups cooked chicken, shredded or diced: Provides the hearty, protein-packed base that makes this salad truly satisfying.
- 1/2 cup mayonnaise: Adds creaminess and a slight tang that carries the spices perfectly.
- 1/4 cup plain Greek yogurt: Lightens the texture and adds a subtle, refreshing tartness.
- 1 tablespoon curry powder: Infuses warm, earthy flavor that makes this chicken salad stand out.
- 1/2 teaspoon ground cumin: Gives a deeper spice note that complements the curry beautifully.
- 1/4 cup diced celery: Brings a fresh crunch for texture contrast.
- 1/4 cup diced red onion: Offers a gentle sharp bite and vibrant color.
- 1/4 cup raisins or dried cranberries: Adds a sweet surprise in every bite, balancing the spices.
- 1 tablespoon lemon juice: Brightens the entire dish with a fresh citrus zing.
- Salt and pepper to taste: Essential seasonings that bring all the flavors into perfect harmony.
- Optional: chopped fresh cilantro or parsley: A lovely herbaceous finish to elevate the presentation and taste.
How to Make Curry Chicken Salad Recipe
Step 1: Mix the Dressing
Begin by whisking together the mayonnaise, Greek yogurt, curry powder, ground cumin, lemon juice, salt, and pepper in a large bowl. This mixture is where the bold flavor magic happens, setting the stage for a creamy, spiced base that brings all the ingredients together.
Step 2: Combine with Chicken and Veggies
Next, add the shredded or diced cooked chicken to the dressing along with the diced celery, red onion, and the sweet raisins or dried cranberries. Folding everything together gently ensures each bite gets the perfect balance of creamy, crunchy, and sweet elements.
Step 3: Adjust and Chill
Give the salad a taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. Then cover and chill it in the refrigerator for at least 30 minutes. This rest time allows the flavors to meld and intensify, making the salad even more delicious.
Step 4: Ready to Serve
Once chilled, your Curry Chicken Salad Recipe is ready to shine. Whether you spoon it onto your favorite bread, wrap it up in a tortilla, or pile it over fresh greens, it’s a delicious, satisfying meal that comes together in just minutes.
How to Serve Curry Chicken Salad Recipe
Garnishes
A sprinkle of chopped fresh cilantro or parsley adds not only a burst of color but also a fresh herbal note that contrasts wonderfully with the warm spices. Toasted nuts like slivered almonds or cashews can also provide a lovely crunch and nutty depth if you’re feeling adventurous.
Side Dishes
This salad pairs beautifully with simple sides like crisp vegetable sticks, pita chips, or a light cucumber salad. The cool, refreshing sides help balance the richness of the curry-spiced chicken and make for a well-rounded meal.
Creative Ways to Present
Feeling creative? Try stuffing the curry chicken salad inside avocado halves or serving it atop crispy lettuce cups for a low-carb option. It’s also fantastic scooped onto a baked sweet potato or served alongside spicy naan bread for an exciting flavor mashup.
Make Ahead and Storage
Storing Leftovers
Leftover curry chicken salad keeps wonderfully in the fridge, covered tightly, for up to 3 days. As the flavors continue to meld, it often tastes even better the next day. Make sure to give it a quick stir before serving to redistribute the dressing.
Freezing
Because of its mayonnaise and yogurt base, this salad doesn’t freeze well, as the texture can become watery and separated upon thawing. It’s best enjoyed fresh or within a few days of making.
Reheating
This salad is meant to be eaten cold or at room temperature, so reheating isn’t recommended. However, you can scoop it onto warm bread or wraps to add a comforting contrast without heating the salad itself.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time without compromising on taste in this Curry Chicken Salad Recipe.
Is it possible to make this recipe dairy-free?
Yes! Swap out the Greek yogurt for a dairy-free alternative like coconut yogurt and use a dairy-free mayonnaise to keep that creamy texture without the dairy.
What can I substitute for raisins if I don’t like them?
If raisins or dried cranberries aren’t your thing, try chopped dried apricots or even chopped apples for a fresh, sweet twist that complements the curry beautifully.
Can I adjust the spice level?
Definitely! You can add a pinch of cayenne pepper or a dash of hot sauce for heat, or reduce the curry powder slightly if you prefer a milder flavor.
Is this salad good for meal prep lunches?
Yes, this is a perfect candidate for meal prep! It holds up well for a few days in the fridge and tastes great eaten cold, making it an easy and delicious lunch option.
Final Thoughts
This Curry Chicken Salad Recipe is one of those delightful dishes that feels both comforting and exciting at the same time. With minimal effort and simple ingredients, you get a flavorful, textured, and versatile salad that’s perfect for so many occasions. I encourage you to give it a try and watch it quickly become a favorite in your recipe rotation—warm spices, creamy dressing, and those sweet pops of raisins are a combo that’s tough to beat!
Print
Curry Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This vibrant Curry Chicken Salad combines tender shredded chicken with a creamy, spiced dressing featuring curry powder and cumin. Enhanced with crunchy celery, sweet raisins, and tangy lemon juice, it’s a deliciously flavorful twist on traditional chicken salad perfect for sandwiches, wraps, or served over fresh greens.
Ingredients
Salad Base
- 2 cups cooked chicken, shredded or diced
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup raisins or dried cranberries
Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: chopped fresh cilantro or parsley for garnish
Instructions
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, plain Greek yogurt, curry powder, ground cumin, lemon juice, salt, and pepper until smooth and well combined.
- Combine salad ingredients: Add the shredded or diced cooked chicken, diced celery, diced red onion, and raisins or dried cranberries to the bowl with the dressing. Mix thoroughly to ensure all components are evenly coated with the spiced dressing.
- Adjust seasoning: Taste the salad mixture and adjust salt, pepper, or additional curry powder as desired to suit your flavor preferences.
- Chill to meld flavors: Cover the bowl and refrigerate the curry chicken salad for at least 30 minutes. This chilling step allows the flavors to deepen and meld together for a richer taste.
- Serve: Serve the chilled curry chicken salad on your choice of bread, in wraps, or spooned over a bed of fresh greens. Garnish with chopped fresh cilantro or parsley if desired for a pop of color and fresh herb flavor.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- For a lighter version, substitute all the mayonnaise with Greek yogurt.
- Add chopped apples or toasted nuts for extra texture and sweetness.
- Adjust the amount of curry powder to control the intensity of spice.
- This salad can be stored covered in the refrigerator for up to 3 days.
