Description

A fresh, flavorful, and quick-to-make Curry Chicken Salad featuring tender chicken breast, creamy curry-spiced dressing, crunchy veggies, and sweet dried fruits. Perfect for lunch, snacks, or light dinners, this recipe balances tangy, savory, and sweet notes with a satisfying texture and aroma. Ideal for busy days, it’s easy to customize and loved by all ages.

Ingredients

Scale

Main Ingredients

2 cups cooked chicken breast, chopped or shredded
1/2 cup mayonnaise (preferably full-fat)
1/4 cup Greek yogurt (full-fat)
1 tablespoon curry powder (mild or medium)
1/2 cup celery, diced
2 green onions, thinly sliced
1/4 cup raisins or dried cranberries
1 tablespoon fresh lemon juice
Salt and pepper to taste

Optional Ingredients

1/4 cup nuts (almonds or cashews), toasted and chopped
Pinch of cayenne pepper or chopped fresh chili for spice
Toasted pumpkin seeds or chopped walnuts for extra crunch
Chopped fresh herbs (cilantro, mint, or parsley)
Finely chopped apple as a sweetness swap instead of raisins

Instructions

Prepare the Chicken: Start by ensuring your chicken is cooked and cooled. Use leftover roasted or grilled chicken breast, or poach fresh chicken breasts in simmering water until just cooked through. Chop or shred the chicken into bite-sized pieces, perfect for bites in the salad.
Chop the Veggies and Mix the Dressing: Dice the celery and thinly slice the green onions. In a bowl, combine the mayonnaise, Greek yogurt, curry powder, lemon juice, salt, and pepper. Mix until the dressing is smooth and evenly blended, forming the creamy, flavorful base of the salad.
Combine All Ingredients: In a large bowl, gently toss together the prepared chicken, chopped celery, green onions, and raisins or dried cranberries. Pour the dressing over the mixture and stir until everything is evenly coated and well combined. Add optional ingredients if desired.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully and enhances the refreshing crispness of the salad.

Notes

Use rotisserie chicken to save time and add flavor effortlessly.
Adjust the curry powder gradually to suit your preferred spice level and avoid overpowering the salad.
Add dressing a little at a time, tasting as you go to prevent overdressing.
Choose full-fat mayonnaise and Greek yogurt for the richest, creamiest texture and flavor.
Chill the salad before serving to deepen flavors and improve texture.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Stir before serving as separation may occur.
Not suitable for freezing due to mayonnaise and yogurt base separation issues.
Serve cold or at room temperature; if desired warm slightly by letting it sit at room temperature for 15 minutes.

Prep Time: 10 minutes
Cook Time: 10 minutes (if cooking chicken fresh)
Category: Appetizers
Method: No-Cook / Poaching (for chicken)
Cuisine: Fusion

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 7g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg

Keywords: curry chicken salad, chicken salad, quick lunch, easy dinner, healthy salad, creamy curry dressing, make-ahead salad, protein salad, gluten free