Curried chicken salad takes the familiar comfort of traditional chicken salad and transforms it into something exotic and exciting with the warm spices of curry powder, sweet bursts of dried fruit, and the satisfying crunch of toasted nuts. This isn’t your ordinary mayonnaise-heavy chicken salad. The curry powder adds depth and complexity without being overwhelmingly spicy, while ingredients like apples, grapes, or raisins provide natural sweetness that balances the savory elements beautifully. The result is a chicken salad that’s perfect for stuffing into pita pockets, piling onto croissants, serving over crisp lettuce greens, or simply scooping up with crackers. It’s ideal for using up leftover roasted or rotisserie chicken, makes a fantastic make-ahead lunch for the workweek, and is always a hit at potlucks and picnics. The flavors actually improve after sitting for a few hours, making this one of those rare dishes that gets better with time.
Serving Quantity: Serves 6 people
Cooking Time: 20 minutes (no cooking required, just prep and assembly time)
1. Ingredients
- Three cups cooked chicken, diced or shredded
- Three-quarters cup mayonnaise
- One-quarter cup plain Greek yogurt or sour cream
- Two tablespoons mango chutney (or apricot preserves)
- One tablespoon curry powder
- One tablespoon fresh lemon juice
- One teaspoon honey
- Half teaspoon salt
- Quarter teaspoon black pepper
- Two celery stalks, finely diced
- One medium apple, diced (Granny Smith or Honeycrisp)
- Half cup red or green grapes, halved
- One-third cup dried cranberries or raisins
- One-third cup sliced almonds or cashews, toasted
- Two green onions, thinly sliced
- Optional: one-quarter cup fresh cilantro, chopped
2. Prepare the Chicken
If you’re using leftover cooked chicken, roasted chicken, or a rotisserie chicken from the store, remove all the meat from the bones and discard the skin unless you want to include it for extra flavor and richness. Dice the chicken into bite-sized pieces about half an inch square, or shred it into larger chunks using two forks. You want fairly uniform pieces so every bite has a good texture. Place the prepared chicken in a large mixing bowl. Cold chicken works best for chicken salad, so if your chicken is warm, let it cool completely first.
3. Make the Curry Dressing
In a medium bowl, combine the mayonnaise, Greek yogurt or sour cream, mango chutney, curry powder, lemon juice, honey, salt, and black pepper. Whisk everything together vigorously for about 1 minute until the dressing is completely smooth and uniform in color. The curry powder should be fully incorporated with no clumps remaining. Taste the dressing and adjust the seasoning. If you want it more curry-forward, add another half teaspoon of curry powder. For more sweetness, add a bit more honey or chutney. The dressing should taste bold because it will mellow when mixed with the chicken.
3. Toast the Nuts
Heat a small dry skillet over medium heat. Add the sliced almonds or cashews and toast them, stirring frequently, for 3 to 5 minutes until they’re golden brown and fragrant. Watch them carefully because nuts can go from perfectly toasted to burned very quickly. Once they’re toasted, immediately transfer them to a plate to cool. Toasting brings out the natural oils in the nuts and creates a much deeper, richer flavor that adds wonderful dimension to the salad.
4. Prepare the Vegetables and Fruit
Wash and finely dice the celery into small pieces. The celery adds essential crunch and freshness to the salad. Core and dice the apple into bite-sized pieces, leaving the skin on for extra color, texture, and nutrients. Toss the apple pieces with a tiny squeeze of lemon juice to prevent browning. Wash and halve the grapes lengthwise. Slice the green onions thinly, using both the white and light green parts. Having all your mix-ins prepared before assembling makes the process much smoother.
5. Combine Chicken and Dressing
Pour the curry dressing over the chicken in the large bowl. Use a rubber spatula or large spoon to toss everything together, making sure every piece of chicken is coated with the creamy curry dressing. Mix thoroughly but gently to avoid shredding the chicken too much. The chicken should be completely coated and the mixture should look creamy and golden from the curry powder. Make sure there are no pockets of plain chicken or unmixed dressing.
6. Add the Crunchy Vegetables
Add the diced celery and sliced green onions to the bowl with the dressed chicken. These vegetables provide essential crunch and fresh flavor that contrasts beautifully with the creamy dressing. Fold them in gently but thoroughly so they’re evenly distributed throughout the salad. The celery should be in every bite, providing that satisfying crunch that makes chicken salad so enjoyable.
7. Fold in the Fruit
Add the diced apple, halved grapes, and dried cranberries or raisins to the chicken mixture. Fold gently to incorporate them throughout the salad without crushing the fruit. The fresh fruit adds juiciness and natural sweetness, while the dried fruit provides chewy texture and concentrated bursts of flavor. The combination of different textures from crunchy nuts, crisp celery, soft chicken, and juicy fruit makes every bite interesting.
8. Add the Toasted Nuts
Fold in the cooled toasted almonds or cashews, reserving a small handful for garnish if desired. The nuts should be evenly distributed so every serving gets some of that wonderful crunch. Mix gently to avoid breaking the nuts into tiny pieces. The toasted nuts add not just texture but also a rich, nutty flavor that complements the curry spices beautifully. They also provide healthy fats and protein.
9. Add Fresh Herbs (Optional)
If you’re using fresh cilantro, add it now and fold it gently into the salad. Cilantro adds a fresh, bright note that pairs wonderfully with curry flavors. If you’re not a cilantro fan, you can substitute fresh parsley or simply omit the herbs altogether. The salad is delicious either way. Fresh herbs should be added just before serving for the brightest flavor and color.
10. Taste and Adjust
This is your opportunity to make the salad perfect. Taste it and adjust the seasonings as needed. If it needs more curry flavor, add another half teaspoon of curry powder. If it’s not tangy enough, add more lemon juice. If it seems dry, add a bit more mayonnaise or yogurt. If you want more sweetness, stir in a little extra honey or chutney. The salad should be well-seasoned with a nice balance of savory, sweet, tangy, and spicy elements.
11. Chill Before Serving
Cover the bowl tightly with plastic wrap or transfer the chicken salad to an airtight container. Refrigerate for at least 1 hour, but preferably 2 to 4 hours before serving. This chilling time allows all the flavors to meld together and develop. The curry powder will mellow slightly, the dried fruit will absorb some moisture and plump up, and everything will marry into a cohesive, delicious salad. The flavors are actually best if made a day ahead.
12. Serve Multiple Ways
There are so many delicious ways to serve curried chicken salad. Pile it generously onto buttery croissants for an elegant sandwich. Stuff it into whole wheat pita pockets with extra lettuce and tomato. Serve it over a bed of mixed greens, baby spinach, or arugula for a lighter meal. Spread it on crackers as an appetizer. Roll it up in tortillas or lavash bread for easy wraps. Serve it alongside fresh fruit and crusty bread for a simple lunch platter.
13. Garnish for Presentation
When ready to serve, give the salad a gentle stir to redistribute everything. Transfer it to a serving bowl or platter if desired. Garnish with the reserved toasted nuts sprinkled on top, some extra sliced green onions, a few fresh cilantro leaves, or even some additional dried cranberries for a pop of color. A light dusting of extra curry powder on top makes it look professional. The presentation matters when you’re serving guests.
14. Storage Tips
Store leftover curried chicken salad in an airtight container in the refrigerator for up to 3 days. The salad will remain fresh and delicious, though the nuts may soften slightly over time. If you’re making this for meal prep, consider keeping the nuts separate and adding them just before eating to maintain their crunch. The apple may brown slightly after a day or two, but it’s still perfectly safe to eat. Give it a good stir before serving leftovers.
15. Nutrition Information Per Serving
- Calories: 385
- Total fat: 24 grams
- Saturated fat: 3 grams
- Cholesterol: 75 milligrams
- Sodium: 420 milligrams
- Total carbohydrates: 20 grams
- Dietary fiber: 3 grams
- Sugars: 14 grams
- Protein: 24 grams
16. Helpful Tips for Perfect Curried Chicken Salad
- Use rotisserie chicken from the store to save time and add extra flavor from the seasoned, roasted meat.
- Let all ingredients come to room temperature before mixing so the mayonnaise spreads more easily and evenly.
- Start with less curry powder and add more to taste, as different brands vary significantly in strength and spice level.
- Add the apple and nuts just before serving if making ahead to keep them crisp and prevent browning.
- Substitute half the mayonnaise with Greek yogurt for a lighter, tangier version with added protein.
- Use a good quality curry powder for the best flavor, or make your own blend with turmeric, cumin, coriander, and ginger.
- Add diced mango or pineapple for extra tropical sweetness that complements the curry beautifully.
- Mix in some chopped crystallized ginger for an extra spicy-sweet kick that enhances the curry flavor.
- Make mini cucumber cups by scooping out cucumber halves and filling them with chicken salad for appetizers.
- Try different nuts like pecans, walnuts, or pistachios to change up the flavor and texture profile.
