curry chicken salad recipe
This curry chicken salad recipe is creamy, crunchy, and full of flavor—perfect with leftover rotisserie chicken for sandwiches, wraps, or lettuce cups.
Ingredients
- For the Salad Base:
- 3 cups cooked chicken diced or shredded
- ½ cup celery finely chopped
- ½ cup red grapes halved (or golden raisins)
- ¼ cup red onion finely chopped
- ¼ cup slivered almonds
- For the Dressing:
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 1 ½ tbsp curry powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp honey optional
- 1 tbsp lemon juice
- For Garnish/Serving:
- Fresh cilantro or parsley chopped
- Lettuce leaves or bread
Instructions
- Prepare the Chicken – Dice or shred your cooked chicken into bite-sized pieces (about 3 cups).
- Mix the Dressing – In a large bowl, whisk together mayonnaise, Greek yogurt, curry powder, salt, pepper, lemon juice, and honey until smooth.
- Add the Veggies & Mix-ins – Stir in celery, grapes (or raisins), onion, and almonds.
- Combine Everything – Add chicken to the bowl and toss until coated.
- Chill & Serve – Cover and refrigerate for at least 30 minutes before serving in sandwiches, wraps, or lettuce cups.
Notes
- Use cold chicken for the best texture; warm chicken makes the dressing runny.
- Toast your nuts for extra flavor before adding.
- Adjust curry powder gradually—brands vary in strength.
- Let it chill at least 20–30 minutes before serving; flavors deepen over time.
- Keeps in the fridge for up to 4 days in an airtight container.