This curried chicken salad is a fresh and flavorful twist on the classic, bursting with bold curry flavor and balanced by sweet dried cranberries, crisp diced apples, crunchy peanuts, and a creamy, tangy dressing. With a base of tender diced chicken and colorful vegetables, this hearty salad makes an excellent summer meal option, picnic dish, or light lunch served on lettuce leaves or wraps.
Whether you’re looking for ideas for rotisserie chicken, repurposing leftover chicken, or just craving something with a little zing, this salad hits all the right notes. It’s sweet, creamy, savory, and crunchy.
How to Make Curried Chicken Salad
Step 1: Make the Dressing
Combine the dressing ingredients in a small bowl and whisk to blend.
Step 2: Combine the Vegetables and Chicken
Add the chicken and vegetables to a large bowl and toss to blend.
Step 3: Finish the Salad
Toss the salad with the dressing.
Step 4: Serve
Mound the curried chicken salad on lettuce lined plates and garnish with parsley or cilantro.
Recipe Variations
- Nuts: Swap the peanuts or almonds for cashews or chipped pistachios.
- Fruit: Try grapes (halved), chopped mango, or golden raisins instead of apples or cranberries.
- Vegetables: Add chopped cucumber, snow peas, or red bell pepper for more crunch and color.
- Dressing: Add a pinch of cayenne for heat or a splash of orange juice for extra brightness.
- Greens: Mix in chopped baby spinach or arugula for added nutrition and flavor.
Serving Suggestions
- Sandwiches or Wraps: Tuck the salad into pita pockets, croissants, or wraps.
- Picnic Platter: Pair it with pasta salad, fruit, and breadsticks or a baguette for a fabulous picnic spread.
- Gatherings: Take the salad along to a potluck dinner, family reunion, or neighborhood cookout.
Storage and Food Safety
- Store curried chicken salad in an airtight container in the refrigerator for up to 3 to 4 days.
- Keep the salad chilled until serving.
- If serving outdoors, nest the serving bowl in a larger bowl of ice or serve it from a cooler. Keep it out at room temperature for no longer than 2 hours, and if the temperature is 90°F or above, no longer than 1 hour.
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 currry flavors.
PrintCurried Chicken Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 servings
- Category: Salads, Chicken
- Method: Toss
- Cuisine: Summer Food
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 diced cooked chicken
- 1 cup chopped celery
- 1/2 cup red onion
- 1/2 cup peanuts or slivered almonds
- 1/2 cup diced apple
- 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 the mayonnaise, sour cream, curry powder, lime juice, honey, ginger, salt, and pepper in a small bowl and whisk to blend thoroughly.
- 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.
