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curry chicken salad recipe

Curry Chicken Salad

A vibrant, protein-packed curry chicken salad that combines tender chicken with a creamy curry dressing, crunchy vegetables, and sweet fruit for a perfect balance of flavors and textures.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: Indian-American Fusion
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Curry Dressing
  • 1/2 cup plain Greek yogurt full-fat recommended
  • 2 tablespoons curry powder
  • 1 tablespoon mayonnaise
  • Salt and pepper to taste
For the Salad
  • 2 cups cooked shredded chicken rotisserie chicken works well
  • 1/4 cup diced red onion
  • 1/2 cup diced apple Honeycrisp or Gala
  • 1/4 cup raisins
  • 1/4 cup chopped fresh cilantro
Optional Add-ins
  • 1/4 cup sliced almonds or cashews
  • 1/4 teaspoon cayenne pepper for extra spice
  • 1 tablespoon honey or mango chutney for sweetness
  • 1/4 cup diced celery for crunch

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

  1. In a medium bowl, whisk together Greek yogurt, curry powder, and mayonnaise until smooth and well combined.
  2. Add the shredded chicken to the curry mixture and gently fold until each piece is evenly coated.
  3. Incorporate the diced red onion, apple, raisins, and chopped cilantro, folding gently to distribute ingredients evenly.
  4. Season with salt and freshly ground black pepper to taste, starting with 1/4 teaspoon of each.
  5. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
  6. Before serving, taste and adjust seasonings if needed. Add any optional ingredients at this point.
  7. Serve chilled on a bed of greens, in a wrap, or as a sandwich filling.

Notes

  • For meal prep, this curry chicken salad keeps well in the refrigerator for up to 3 days.
  • To reduce the onion's sharpness, soak diced red onion in cold water for 5 minutes, then drain well before adding to the salad.
  • For a lighter version, use all Greek yogurt instead of the mayonnaise.
  • This recipe can easily be doubled for larger gatherings or weekly meal prep.