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This flavorful curry chicken salad is healthy and super delicious. You only need simple ingredients like tender chicken, sweet raisins and apples, crunchy cashews, and an easy creamy curry dressing.

curry chicken salad in a lettuce cup
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Chicken salad reminds me of my childhood. We used to eat it all the time for lunches and we love to make it for showers and parties with my family.

I wanted to make a twist on the classic with some of my favorite ingredients and came up with this curry chicken salad that includes just the right amount of spice, sweet, and crunch! 

The next time you need an easy cold lunch recipe, think of this healthy chicken salad! It’s sweet and delicious with just the right amount of curry flavor.

Why You’ll Love this Curry Chicken Salad

  • Easy recipe with clean ingredients.
  • Great to meal prep for the week.
  • Tons of delicious flavor.
  • Just like classic chicken salad—with warm curry flavors.
  • Easy lunch recipe you can take to work.
  • Filled with protein (30g per serving).

Ingredients You Need

Here are the simple ingredients for this curried chicken salad. Jump to recipe for exact measurements.

curry chicken salad ingredients
  • Boneless chicken breasts: you can use a cooked shredded chicken to save time or follow the directions to poach chicken breast and dice it.
  • Mayonnaise: I like avocado oil mayo. Plain Greek yogurt is a great option depending on your personal preference.
  • Raisins: use regular raisins or golden raisins.
  • Apples: they also add sweetness and crunch! You can swap this for red grapes
  • Celery: crunchy celery is a staple in any chicken salad recipe.
  • Cashews: a staple ingredient in curries for crunch.
  • Green onions: for freshness and onion flavor. You can swap green onion for red onion.
  • Lime juice: adds balance with acid. Lemon juice works too.
  • Salt and black pepper to taste

How to Make Curry Chicken Salad

Here are the step-by-step instructions with photos. Jump to recipe card for the printable instructions.

  1. Prep the chicken: dice or shred rotisserie chicken or leftover chicken. To poach chicken breasts, add them to a pot then cover with cold water. Season with salt then turn the stove to medium-high heat to bring to a light boil. Reduce the heat to low and simmer for 20 minutes until it reaches an internal temperature of 165°F. Drain, cool and shred or cube.
  2. Creamy dressing: combine the mayo, lime juice, curry, and turmeric in a medium bowl.
  3. Mix it all together: add the rest of the ingredients and stir to coat it all in the creamy curry.
  4. Serve: serve with fresh chopped cilantro and lettuce cups, crackers, bread, or in a wrap.

Ways to Serve Curried Chicken Salad

Here are the different ways to serve up this easy curry chicken salad.

  • With a side of crackers
  • Chicken salad sandwich (especially with sourdough—yum!)
  • In a pita or wrap
  • On a bed of lettuce, or in lettuce wrap with romaine lettuce or butter lettuce

Storing Leftovers

Place any leftover curry chicken salad in an air tight container in the fridge for 3-5 days. It makes a great meal prep recipe because you can serve it cold with lunches!

To freeze, store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.

curry chicken salad in a serving bowl

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

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5 from 3 votes

Curry Chicken Salad Recipe

Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes
This flavorful curry chicken is healthy and super delicious. You only need simple ingredients like curry powder, tender chicken, sweet raisins and apples, and crunchy cashews.

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Servings: 6

Ingredients

  • 3/4 cup mayonnaise or Greek yogurt
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • Juice from 1/2 a lime
  • 1 pound cooked boneless skinless chicken breasts like rotisserie chicken (Note 1)
  • 2 tablepsoons green onion chopped
  • 1 green apple cored and diced small
  • 1/3 cup cashews chopped
  • 2 ribs celery finely diced
  • 1/3 cup raisins
  • Salt and pepper to taste
  • Scallions, chopped cashews, cilantro, bread, pita, wraps, or lettuce cups for serving

Instructions 

  • Prep the chicken: dice or shred the chicken. See Note 1 for poaching chicken breasts if you don't have cooked chicken.
    1 pound cooked boneless skinless chicken breasts
  • Creamy curry sauce: Add the mayo, curry powder, turmeric, and lime juice to a large bowl and stir well to combine.
    3/4 cup mayonnaise or Greek yogurt, 1/4 teaspoon turmeric, Juice from 1/2 a lime, 1 teaspoon curry powder
  • Mix together: Add the remaining ingredients and mix well until everything is coated in the curry mayo. Season with salt and pepper, taste, and adjust seasoning as needed.
    2 tablepsoons green onion, 1 green apple, 1/3 cup cashews, 2 ribs celery, 1/3 cup raisins, Salt and pepper to taste
  • Serve: Top it with fresh herbs then serve in lettuce wraps, on a bed of greens, or on your favorite bread with more cilantro, green onions, or cashews.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Poach chicken breasts instead of rotisserie chicken: To poach chicken breasts, add them to a pot then cover with cold water. Season with salt then turn the stove to medium-high heat to bring to a light boil. Reduce the heat to low and simmer for 20 minutes until it reaches an internal temperature of 165°F. Drain, cool and shred or cube.
MyFitnessPal: Search Curry Chicken Salad – whatmollymade to view and log this recipe.

Video

Nutrition

Serving: 1heaping cup (165g)g) | Calories: 343kcal | Carbohydrates: 17g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 338mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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