Curried Chicken Salad
Try this curried chicken salad for a tasty meal. Enjoy bold flavors with apples, cranberries, and a creamy dressing.
Curried chicken salad brings together bold flavor, creamy texture, and fresh crunch in a way that feels both classic and exciting. Sweet apples and dried cranberries balance the warm spices, while celery, red onion, and peanuts add satisfying contrast. It’s the kind of salad that tastes like it took much more effort than it actually does, thanks to the fragrant curry dressing and the combination of color, texture, and richness in every bite.
This recipe shines as a make-ahead lunch, a light dinner, or a crowd-pleasing picnic dish. It works beautifully with rotisserie chicken, leftover roasted chicken, or poached chicken—whatever you have on hand. Serve it tucked inside soft croissants, spooned into lettuce cups, heaped into wraps, or plated with simple sides for a refreshing, flavorful meal. Curried chicken salad is vibrant, versatile, and dependable, and it’s one of those dishes people often go back for seconds.
What You’ll Like About This Recipe
Balanced sweet-savory flavor. Curry powder, ginger, and lime create warmth and brightness, while cranberries and apples add sweet contrast without overwhelming the dish.
Satisfying texture in every bite. Crunchy peanuts, crisp celery, tender chicken, and chewy dried fruit create layers of texture that make this salad feel hearty and interesting.
Rotisserie-friendly and fast. Using cooked chicken means the entire recipe comes together quickly. It’s perfect for meal prep or busy days when you need something flavorful without much effort.
Adaptable to your preferences. You can easily adjust the curry level, swap fruits or nuts, add vegetables, or make it lighter with yogurt—this recipe is flexible and forgiving.
Excellent for gatherings. This salad travels well, stays fresh, and keeps its texture, making it ideal for potlucks, picnics, luncheons, and meal-prep containers.
Ingredient Notes
- Cooked chicken – Diced or shredded chicken works well. Rotisserie chicken adds extra flavor and moisture. Leftover roasted or poached chicken is perfect too.
- Mayonnaise – Provides creaminess and body. Use your favorite brand for the best flavor.
- Sour cream or yogurt – Adds tang and lightens the dressing so it’s not too heavy.
- Curry powder – The star flavor. Use a mild, medium, or hot curry blend depending on preference. Fresh curry powder makes a noticeable difference.
- Lime juice – Brightens the dressing and helps balance the richness of the mayo.
- Honey – Softens the curry’s edge and enhances the natural sweetness of the fruit.
- Ginger – Adds warm, aromatic spice that complements the curry powder.
- Celery & red onion – Bring crunch and sharpness, preventing the salad from feeling overly rich.
- Dried cranberries – Add tart-sweet chewiness and beautiful color.
- Apples – Choose crisp varieties like Honeycrisp or Pink Lady. Dice small so they blend into the salad easily.
- Peanuts or almonds – Add crunch and subtle nuttiness. Toasting them briefly improves flavor.
- Carrots – Julienned carrots add color, crunch, and a touch of sweetness.
- Fresh herbs – Cilantro adds freshness and brightness, while parsley works well for a milder herbal note.
How to Make It
- Prepare the dressing by whisking mayonnaise, sour cream or yogurt, curry powder, lime juice, honey, ginger, salt, and pepper until smooth and creamy. The dressing should be thick enough to cling to the chicken evenly.
- Assemble the salad by combining the chicken, celery, red onion, peanuts or almonds, apples, dried cranberries, and carrots in a large bowl. Mix gently so the textures stay intact.
- Toss the salad with the dressing. Add only as much dressing as needed to coat everything without making the mixture too loose. Taste and adjust seasoning, adding more lime or curry as desired.
- Chill for at least 30 minutes if time allows. This helps the flavors meld and improves the overall texture.
- Serve the curried chicken salad on lettuce leaves, in sandwiches, in wraps, or alongside fresh fruit and bread.
Pro Tips
- Use cold chicken for cleaner, easier dicing. Warm chicken tends to shred instead of forming neat cubes.
- Toast the nuts for extra flavor. A minute or two in a dry skillet boosts their aroma and crunch.
- Taste your curry powder first. Blends vary widely in heat and flavor. Adjust the amount to your preferred intensity.
- Add the dressing gradually. Start with half and add more until the salad reaches your ideal texture.
- Add apples just before serving if making ahead. This helps them stay crisp and prevents any browning.
Recipe Variations
- Cashew chicken salad. Swap peanuts or almonds for chopped cashews for a more buttery, rich crunch.
- Fruit-forward version. Use halved grapes, chopped mango, golden raisins, or a combination for a sweeter profile.
- Vegetable-packed option. Add chopped cucumber, red bell pepper, snow peas, or shredded carrots for extra crunch.
- Spicy variation. Add cayenne pepper, chili crisp, or a minced jalapeño to the dressing.
- Greens added in. Stir in chopped baby spinach or arugula to make it more substantial and nutrient-dense.
Serving Suggestions
- Serve in croissants, wraps, pita pockets, or on toasted bread for a crave-worthy sandwich.
- Add a scoop to a green salad with spinach, arugula, or spring mix for a light meal.
- Pair with pasta salad, fresh fruit, or simple buttered rolls for a picnic-style plate.
- Choose to serve it in lettuce cups for a refreshing, low-carb option.
How to Store
Refrigerate: Store curried chicken salad in an airtight container for 3 to 4 days. Stir before serving and refresh with a little extra lime juice if needed.
Safe serving: Keep the salad chilled until serving. If serving outdoors, place the bowl over ice and limit time at room temperature to 2 hours (or 1 hour if above 90°F).
Frequently Asked Questions
More Chicken Salad – You might also like these bite-size chicken salad puffs, or our chicken salad with grapes. This British coronation chicken is another favorite chicken salad with curry flavors.
Curried Chicken Salad
Ingredients
For the Dressing
- 1/2 cup mayonnaise
- 1/3 cup sour cream, (or yogurt)
- 1 tablespoon curry powder
- 1 tablespoon lime juice
- 1 teaspoon honey, (or sugar)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Salad
- 3 cups cooked chicken, (diced)
- 1 cup chopped celery
- 1/2 cup red onion
- 1/2 cup peanuts, (or slivered almonds
- 1/2 cup apple, (diced)
- 1/2 cup dried cranberries
- 1 carrot, (peeled and julienned)
- Lettuce leaves
- 1 to 2 tablespoons fresh chopped cilantro or parsley
Instructions
- Make the Dressing: Combine 1/2 cup mayonnaise, 1/3 cup sour cream,1 tablespoon curry powder, lime juice, honey, ginger, salt, and pepper in a small bowl, whisking until thoroughly blended.
- Prepare the Salad: Combine the chicken, celery, red onion, peanuts, apple, cranberries, and julienned carrots in another bowl.
- Toss the Salad With the Dressing: Add the dressing to the chicken and vegetable mixture and stir to combine.
- Serve: Mound the curried chicken salad on lettuce leaves and garnish with cilantro or parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
