Curried Chicken Salad

This curried chicken salad recipe takes your classic chicken salad sandwich to the next level! It’s savory, sweet, crunchy, creamy and nutty all in one bite. And as if that awesome texture wasn’t enough, the flavor is over-the-top amazing. The curry dressing is the star of the show but the mix of apple chunks, dried cranberries, celery and chicken is quite an incredible combination.

Not only does this curry chicken salad taste amazing, but it’s so quick and easy to stir together. In just about 15 minutes you’ll have satisfying lunch bursting with flavor. And the leftovers are fantastic! We recommend doubling the recipe, so your lunch is taken care of for the week! One bite of this twist on the classic recipe, and you won’t ever go back!

OMG this was SO delicious and SO easy!! Thank you so much for this recipe. I made it into a pita and even my husband loved it!! I couldn’t wait to eat my leftovers at work for lunch.

— Angela

Ingredients needed

The ingredients for this curry chicken salad recipe are common ingredients you would expect to find in most chicken salad recipes. However, the combination is extra special, especially the dressing with curry, honey, apple cider vinegar and dijon mustard. It’s an explosion of flavor! Here’s everything you’ll need:

• Chicken: Use approximately 2 1/2 cups cooked, shredded or diced chicken breast. Rotisserie chicken works great because it’s packed with flavor.
• Celery: Finely dice the celery, so there’s just a tiny bit of crunch in each bite. Two stalks celery equals 1 cup chopped, so you’ll need 1 stalk for 1/2 cup in this recipe.
• Apple: Use any favorite apple variety for juicy bursts of sweetness. We like honeycrisp, gala and fuji apples best.
• Cranberries: Sweet and juicy, dried craisins, raisins or cranberries add great texture.
• Pecans: For crunch and a lovely nutty flavor, mix in about 1/4 cup toasted chopped pecans.

Dressing

• Mayonnaise: Binds all of the ingredients together and provides richness. For best results, use real mayo. 
• Apple cider vinegar: Helps to brighten the salad and give it a nice little tang without tasting too vinegar-y. You can sub with lemon juice.
• Honey: To balance all of the savory flavors.
• Dijon mustard: Adds depth of flavor and a little spice.
• Curry powder: You will love the sweet warmth and pleasant pungency that adds a toasty depth to this salad. If you’re not quite sure how you feel about curry, start with just 1/2 tsp, then add more to taste.
• Salt & pepper: To really bring out all of the delicious flavors.

How to make this recipe

I love that you just toss all of your ingredients together, stir and you are ready to enjoy. Perfect for game day munching or lunches during the week. Here’s the simple process:

1. Mix: Combine all the chicken salad ingredients in a large bowl and set aside.
2. Make the dressing: In a separate smaller bowl, whisk together the dressing ingredients.

3. Toss salad with dressing: Add the dressing to the salad and mix well. Chill until ready to serve (or serve immediately).

4. Serve: Enjoy in sliced croissants or sandwich bread, with crackers, wrapped in a tortilla, in lettuce cups or on a bed of lettuce.

Expert tips

Curried chicken salad is so easy to make, but here are a few tips, so that it turns out perfect every time!

• Chill salad: This recipe only takes a total time of 10 to 15 minutes to prep and stir together. However, it is best served chilled. We recommend refrigerating it for at least an hour before serving to give the flavors a chance to come together.
• Toasting nuts: If your pecans are not toasted, lightly toast them in a small pan on the stovetop and let them cool before adding to the salad. Toasting nuts helps them to retain their crunch and expand their flavor!
• Hold the pecans: If you’re making this ahead of time, don’t add the pecans until just before serving for maximum crunchiness. If you need to add them sooner, it will be fine, they just won’t be as crunchy. 
• Make it more or less creamy: This is your call. If you know you like extra light chicken curry salad, start with less mayo, if you know you like extra creamy, add more to taste after it’s mixed.
• Double the recipe: If you’re serving a crowd, make a double batch! This chicken salad is so good that it’s sure to go quick!

Frequently asked questions

Variations

There are countless options for customizing this chicken salad and using ingredients that you like best. Stick with the same ratio when mixing and matching ingredients, and your salad will turn out great! Here’s some ideas:

• Greek yogurt: Instead of mayonnaise, use tangy creamy, guilt-free Greek yogurt for an extra protein boost! You could even use half mayo and half Greek yogurt (or just a couple tablespoons creamy mayo and the rest Greek yogurt), half mayo and half sour cream or half yogurt and half sour cream. Your salad won’t have the same flavor but it will still be tasty.
• Chicken: Try canned tuna, crab or salmon instead. 
• Celery: If you’re not a fan of crunchy celery, leave it out or replace it with another crunchy veggie like bell peppers, broccoli or cucumbers. 
• Apples: Swap the apple for halved grapes. We like red grapes best.
• Nuts: Use sliced almonds, chopped almonds, pecans, walnuts, cashews or pistachios.
• Other add-ins: Try anything you like such as avocado, olives, tomatoes, green onions or cilantro.
• Seasonings: Make it spicy with a dash or two of cayenne pepper. Add a small amount of turmeric, cumin or coriander to change up the flavor a bit.  

Serving suggestions

Curried chicken salad is such a fabulous dish to serve at parties, game days and potlucks. It can be served with crackers, tortilla chips, inside a soft roll or wrap-style and everyone seems to be happy! Here’s some of the ways we like to serve it:

• Curried chicken sandwich: Pile the salad between two slices of toasted bread or in a croissant for extra decadence. Keep the filling as-is or add lettuce, pickles, tomato, sprouts, avocado, etc. 
• Lettuce wrap: Enjoy this recipe low carb by stuffing inside a large leaf of butter lettuce, Bibb lettuce or romaine lettuce.
• Stuffed avocado: Hollow out the inside of an avocado, and spoon in the chicken salad for extra creaminess and plenty of healthy fats.
• Inside pitas: Use pita bread and stuff the salad inside. Add extra fillings like lettuce, sprouts, avocado, etc., if desired. 
• As a green salad: Spoon the chicken filling atop your favorite greens such as spring salad mix.
• With crackers: This is so good as a dip with your favorite crispy crackers. Enjoy it alongside other dippers like cucumber slices, baby carrots and bell peppers. 
• In a tortilla wrap: Use any tortillas, wraps or flatbread (like Flatout® Flatbread, which offers gluten free options). We love to toast the wraps to make them warm and crunchy! Heat a skillet over medium-high heat. Add the folded wraps (with filling inside) seam side down and toast, rotating as each side turns golden.

Storage recommendations

Store any leftovers in an airtight container in the fridge for up to about 4 days. Give it a good stir when you’re ready to serve it. We don’t recommend freezing chicken salad.

Don’t leave it out at room temperature for more than two hours for food safety.

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

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Curried Chicken Salad

Yield: 4 servings

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Delicious Curried Chicken Salad is the perfect combination of sweet and savory flavors! This twist on the classic is made with shredded chicken, crisp celery, juicy chunks of apple, red onion, sweet cranberries, toasted pecans and an incredible curry seasoned dressing. It takes less than 15 minutes to put this together and the leftovers are wonderful! 

Author: Kim

Ingredients

Salad

• 2 1/2 cups cooked shredded or diced chicken breast, rotisserie chicken works great
• 1/2 cup finely diced celery
• 1/2 – 1 medium apple, diced
• 1/4 cup dried cranberries
• 1/4 cup toasted chopped pecans

Dressing

• 1/2 cup mayonnaise
• 1/2 tablespoon apple cider vinegar, or sub with 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt, add more to taste, once you taste the finished salad
• 1/8 teaspoon ground black pepper

To serve

• croissants, sandwich bread, tortillas, crackers, or lettuce cups

Instructions 

• Place salad ingredients in a medium bowl.
• In a separate smaller bowl, whisk together the dressing ingredients. Add the dressing to the salad and mix well. Chill until ready to serve (or serve immediately).
• Serve in sliced croissants or sandwich bread, with crackers, wrapped in a tortilla, in lettuce cups or on a bed of lettuce.

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days.

photos by jess at jess gaertner creative

Author: Kim

Course: Salad

Cuisine: American

Serving: 1serving, Calories: 430kcal, Carbohydrates: 13g, Protein: 23g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 77mg, Sodium: 414mg, Potassium: 311mg, Fiber: 2g, Sugar: 10g, Vitamin A: 135IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 2mg

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