Curry Chicken Salad is a flavorful twist on classic chicken salad! This chicken salad recipe is made with shredded chicken and in a creamy curry dressing.
When it comes to lunches, chicken salad is always at the top of my list. Whether you serve it on top of salad greens, on crackers, or my favorite, bread, chicken salad is always a winner.
I’ve made Creamy Dill Chicken Salad, Moroccan Chicken Salad and Lemon Pepper Chicken Salad and now, Curry Chicken Salad. Like the others, this recipe uses pre-cooked shredded chicken so it is the perfect way to use up that leftover rotisserie chicken you’ve got laying around.
Ingredients:
- CHICKEN: I love to use leftover rotisserie chicken for this, simply shred or dice it. If you don’t have any on hand, just cook a large chicken breast or a couple chicken thighs.
- MAYONNAISE: Adds creaminess to the dressing.
- CURRY POWDER: If you’re not familiar with it, it is a deep, warm flavor. Some curries are spicy and some are not. For this recipe, I use a mild curry blend. Spice Islands Curry Powder is a favorite.
- GARAM MASALA: This is another favorite spice blend. It is popular in Indian Cuisine and has a lot of the same warm flavors that curry powder has but it has a touch more spice.
- CUMIN: Adds a smokiness to the dressing.
- WHITE WINE VINEGAR: Adds a touch of acidity and thins out the dressing a bit.
- CILANTRO: Totally optional if you don’t like cilantro simply leave it out!
How to make Curry Chicken Salad:
Literally two steps! How easy is that?
STEP #1: Whisk together the ingredients for the dressing.
STEP #2: Fold in the chicken. Cover and refrigerate for 30 minutes or so until the flavors meld. Serve with on bread, with crackers, in lettuce leaves or on top of salad greens.
Variation Options:
If you want to add a little sweetness, dried cranberries or grapes are always a great option. For crunch, try adding sliced almonds or celery.
This Curry Chicken Salad is great to make a day in advance too because the longer the flavors have to meld, the more flavorful it is!
Looking for more lunch ideas? Check out these options:
Love curry? I’ve got a few recipes you have to try!:
Note: This recipe was originally written in 2010. It was updated in 2021 with a modified recipe, nutrition information and photos in 2021.
Servings
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon cumin
- 1/4 teaspoon garam masala
- 2 cups diced cooked shredded chicken
- salt to taste
Instructions
- Whisk first six ingredients together in a bowl. Stir in diced chicken. Cover and refrigerate for 30 minutes to let the flavors meld. Season to taste with salt.
- Toast sourdough bread if desired. Spoon mixture onto bread. Serve.
I’ve been making curry salad for year’s, love it. My comment to you is that you don’t include potassium # or phosphorus# I’ve been a kidney patient for 2 yrs. now and have to know those numbers or compromise a renal diet. All kidney patients in this country have the same ishue with nutritional labels. It also could be a good promotion for your web page, not many resipes have that info. Good luck to you.
Any time I want to make something tasty that I don’t have a recipe inscribed in my head for, I always come to your website. I love, love, lovethe recipes that you share. The curry chicken salad was Mmmm Mmmm good. I left out the nuts and cranberries, bit that was the only thing I left out. This was so tasty and satisfied my curry craving. I put it on a tomato basil tortillas with some fresh baby spinach and made a roll. Delicious!!!
The sandwich looks and sounds amazingly good Des! Congrats to you and Ryan on your first home!! WOO HOO!!! Hope you have many happy years there.
What a lovely sandwich, and congrats on the new home. Been there, done that, several times. Once, when changing apartments in the same building, the super brought us plates for lunch: bologna sandwiches and potato salad. It was the thought that counted.