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GET IT NOWMy Curry Chicken Salad Recipe Is A Spiced Take On The Favorite
I didn’t always like spicy food or Indian flavors, but over the years, my husband slowly converted me. This curry chicken salad is my lighter, lunch-worthy, and very much I-like-warm-spices-now version of a classic chicken salad. I have lots of other chicken salad recipes, but here’s why I created this one:
- Vibrant curry flavor, salad style – If you like my coconut chicken curry, you’ll love this “lunch-ified” curried chicken salad. I kept the bold, warm curry powder, and tossed in juicy grapes, crisp celery, and cashews. Sweet, crunchy, savory perfection.
- Creamy, but not heavy – Mixing mayo and Greek yogurt gives the dressing the best of both worlds: Rich and creamy with a little tang — and more protein! It feels lighter than most chicken salads I’ve tried.
- Ridiculously easy – No cooking required if you’ve got leftover chicken, and I love that there aren’t too many ingredients. Just mix it all up and I have healthy lunches for days.
I’ve brought this curry chicken salad recipe to picnics and potlucks, meal prepped it for lunch, and even threw it together for a lazy dinner. Make it with me for any and all of the above!
Ingredients & Substitutions
Here I explain the best ingredients for my curried chicken salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Chicken – I usually just use leftover chicken or rotisserie chicken. If you don’t have any, you can bake a few chicken breasts or throw chicken in the Instant Pot fast.
- Grapes – It sounds odd, but the sweet burst from the grapes works so well with the curry. You could totally swap in pineapple, mango, apple, or even raisins.
- Onions – I add red onions for a little bite and green onions for a pop of color. Feel free to swap in any combination of sweet onions, shallots, or fresh herbs to suit your taste.
- Crunch – From celery and cashews! Almonds, pistachios, or peanuts would also work, or sunflower seeds for a nut-free option.
- Creamy Base – I use a combination of mayonnaise and Greek yogurt. You can definitely pick just one or the other.
- Curry Powder – The main ingredient that makes this a curry chicken salad! I sometimes toss in a little extra turmeric or ground ginger for extra kick.
- Lime Juice – For a tangy burst. Lemon juice works, too.
- Sea Salt & Black Pepper
How To Make Curry Chicken Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the salad ingredients. In a big bowl, mix up the chicken, grapes, celery, cashews, and both types of onions. I usually just eyeball it these days — it’s a forgiving recipe!
- Whip up the dressing. In a smaller bowl, whisk together the mayo, Greek yogurt, curry powder, lime juice, salt, and pepper.
- Mix it up. Pour the dressing over the curry chicken salad and gently stir to coat. I like to serve with extra green onions and lime wedges!
My Recipe Tips
- Shredded chicken works better than cubed or sliced. While you can use any kind you’ve got, I’ve found thet the crevices in the shredded kind absorb the dressing flavors more.
- Dice the onions and celery pretty small. This way you get a little in every bite and they’re not overpowering.
- Want less dishes to wash? Mix the dressing in the large bowl first, then just add the other ingredients and mix. No need for a separate dressing bowl!
- The flavors get even better with time. Like many creamy salads, this curry chicken salad tastes even better after a few hours in the fridge! If you’ve got the time, I recommend making it in advance.
- The cashews do soften in the fridge. If you want them extra crunchy, add them right before serving.
Curry Chicken Salad
My curry chicken salad recipe has tender chicken, juicy grapes, crunchy celery, and cashews in a creamy, tangy curried dressing. Ready in 15!
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Ingredients
Tap underlined ingredients to see the ones I use.
Salad:
Dressing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, combine the shredded chicken, grapes, celery, red onion, cashews and green onions. Stir together.
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In a small bowl, whisk together the mayo, Greek yogurt, curry powder, lime juice, sea salt, and black pepper, until smooth.
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Pour the dressing over the chicken mixture. Gently stir, until combined.
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Enjoy right away, or refrigerate for 1 hour to let the flavors develop.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture in your curry chicken salad.
- Storage & meal prep: This salad keeps well in the fridge for up to 5 days. I don’t recommend freezing it, as the dressing will separate.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Curry Chicken Salad
Serving Ideas
I eat this curry chicken salad for lunch most often, usually in one of these ways:
- Lettuce Wraps – As shown above! I recommend either butter lettuce or romaine lettuce for easy wrapping.
- Sandwiches – You can also use your favorite tortillas for your wraps, or make a sandwich using your favorite bread. Try my 90 second bread for a quick fix, or almond flour bread to prep ahead.
- Dippers – You can even scoop up the curried chicken salad using flax seed crackers, almond crackers, celery sticks, or mini peppers.
4 Comments
Peggy
0I made your curried chicken salad today. I didn’t have any grapes so I added mandarin oranges and raisins instead. I also used sunflower seeds sprinkled on top instead of adding cashews. The dressing was perfect and soooo delicious!
Wholesome Yum D
0I’m so happy you enjoyed it, Peggy! Your swaps sound delicious. I love the mandarin oranges and sunflower seeds, and I’m glad the dressing hit the spot!
Sheri Earle
0This recipe was amazing!! Both my hubby and I loved it. Wasn’t sure about the grapes and curry together, but it was delish!! Served it on lettuce wraps for a light lunch.
Wholesome Yum D
0That sounds delicious, Sheri! I love how you turned it into a light lunch with lettuce wraps, such a fresh idea.