If you love bold flavors and creamy, satisfying textures, this Curry Chicken Salad is about to become your new favorite lunch! It’s packed with tender chicken, crunchy nuts, sweet dried fruit, and a perfectly spiced, creamy dressing. Trust me—one bite, and you’ll be hooked!
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This dish is a little bit sweet, a little bit savory, and absolutely loaded with flavor. Whether you’re stuffing it into a croissant, piling it onto crisp lettuce, or enjoying it straight from the bowl (no judgment!), this salad is an easy, delicious way to upgrade your lunch game.
Why You’ll Love Curry Chicken Salad
Bold & Flavorful: The warm, fragrant curry powder takes this chicken salad to a whole new level.
Quick & Easy: A simple recipe that comes together in just minutes!
Meal Prep Friendly: Make a big batch and enjoy it all week long.
Customizable: Add your favorite mix-ins like apples, grapes, or nuts for extra crunch and sweetness.
Protein-Packed: A satisfying, high-protein meal that will keep you full and energized.
Ingredients in Curry Chicken Salad
Here’s what makes this chicken salad so irresistible:
Chicken: The heart of the salad! Use cooked, shredded, or diced chicken—leftovers or rotisserie work great.
Mayonnaise: Makes the salad rich and creamy. Greek yogurt can be used as a lighter option.
Curry Powder: The key spice that brings warmth and depth of flavor.
Lemon Juice: Adds brightness and balances the richness.
Honey: A touch of sweetness to round out the flavors.
Celery: Crunchy and refreshing, it adds great texture.
Red Onion: A bit of sharpness to contrast the creamy dressing.
Dried Cranberries or Raisins: A pop of sweetness that complements the curry spice.
Cashews or Almonds: For a delicious crunch.
Salt & Pepper: To enhance all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s put this delicious salad together:
Prep the Chicken: If not using pre-cooked chicken, cook and shred or dice it. Let it cool before mixing.
Mix the Dressing: In a large bowl, whisk together the mayonnaise, curry powder, lemon juice, honey, salt, and pepper until smooth.
Add the Crunch: Stir in the celery, red onion, dried cranberries, and nuts to distribute the flavors evenly.
Combine Everything: Add the chicken to the bowl and toss until fully coated in the dressing.
Chill & Serve: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld. Then serve and enjoy!
How to Serve Curry Chicken Salad
- On a Sandwich: Pile it onto a buttery croissant, whole-grain bread, or pita.
- Over Greens: Serve it on a bed of lettuce for a fresh, low-carb option.
- With Crackers: A perfect dip for a quick snack.
- Stuffed in a Wrap: Roll it up in a tortilla for an easy, on-the-go meal.
- Straight from the Bowl: Because honestly, it’s that good!
Additional Tips
- Adjust the Sweetness: If you prefer a more savory salad, reduce or omit the honey.
- Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Swap the Nuts: Try pecans, walnuts, or sunflower seeds for a different crunch.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
FAQ Section
Q1: Can I use canned chicken?
A1: Yes! Just be sure to drain and shred it well for the best texture.
Q2: Can I make this ahead of time?
A2: Absolutely! In fact, it tastes even better after a few hours in the fridge.
Q3: Can I make this dairy-free?
A3: Yes! Just use a dairy-free mayo alternative.
Q4: How do I store leftovers?
A4: Keep it in an airtight container in the fridge for up to 4 days.
Q5: Can I freeze this salad?
A5: I wouldn’t recommend it—mayo-based salads don’t freeze well.
Q6: Can I use Greek yogurt instead of mayo?
A6: Definitely! It adds a slight tang and keeps things lighter.
Q7: What’s the best type of chicken to use?
A7: Rotisserie chicken is super convenient, but any cooked chicken works.
Q8: Can I add fresh fruit?
A8: Yes! Diced apples or halved grapes are delicious additions.
Q9: Is this recipe keto-friendly?
A9: It can be! Just skip the honey and dried fruit to keep it low-carb.
Q10: Can I double the recipe?
A10: Of course! It’s perfect for meal prep or feeding a crowd.
Final Thoughts
This Curry Chicken Salad is the perfect mix of bold flavors, creamy texture, and satisfying crunch. Whether you’re making it for meal prep, a picnic, or a quick lunch, it’s a guaranteed winner. Give it a try, and let me know how you like it. Enjoy!
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Curry Chicken Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
This flavorful curry chicken salad is a delicious blend of savory and sweet, packed with protein and crunch. Made with tender chicken, crisp apples, cashews, and raisins, all tossed in a creamy curry dressing, it’s perfect for meal prep, sandwiches, or lettuce wraps. Whether you’re looking for a quick high-protein meal or an easy lunch recipe, this dish is a must-try!
Ingredients
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3/4 cup mayonnaise or Greek yogurt
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1 teaspoon curry powder
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1/4 teaspoon turmeric
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Juice from 1/2 a lime
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1 pound cooked boneless, skinless chicken breasts, diced or shredded
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2 tablespoons green onion, chopped
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1 green apple, cored and diced
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1/3 cup cashews, chopped
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2 ribs celery, finely diced
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1/3 cup raisins
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Salt and pepper, to taste
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For serving: Chopped scallions, cashews, cilantro, bread, pita, wraps, or lettuce cups
Instructions
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Prep the chicken – If not using rotisserie chicken, dice or shred cooked boneless, skinless chicken breasts.
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Make the curry dressing – In a large bowl, mix together mayonnaise (or Greek yogurt), curry powder, turmeric, and lime juice until well combined.
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Combine ingredients – Add the chicken, green onion, apple, cashews, celery, and raisins to the bowl. Stir well to coat everything in the dressing. Season with salt and pepper to taste.
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Serve – Enjoy in lettuce wraps, on a bed of greens, or as a sandwich with extra cilantro, green onions, or cashews on top.
Notes
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Swap cashews for almonds or walnuts for a different crunch.
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Use rotisserie chicken for a quicker prep.
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Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg