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Simple Curry Chicken Salad is a lightened up version of classic chicken salad with rich, warm curry added in. Shredded chicken is mixed together with Greek yogurt, mayonnaise, honey and curry and then combined with golden raisins, shredded carrots, chopped celery, fresh green onion and parsley. This is a nice option for a picnic, weekly lunches or a shower or brunch!
Chicken salad is one of my go-to lunches that I can prep ahead of time and have on hand when days get busy. If you like a classic chicken salad recipe I think you will love this twist using curry. This Simple Curry Chicken Salad is top of my list when it comes to chicken salad recipes. Nothing beats a homemade chicken salad.
I make this a lot and had to share it with you guys since it makes a perfect dish for picnics and weekly summer lunches. I love curry as you can tell by some of my recipes like Curry Roasted Cauliflower, Slow Cooker Coconut Curry Chicken and this Butternut Squash Chickpea Coconut Curry.
There is something about the warm flavor that curry brings to a dish that I just love. In this chicken salad the curry warms up the salad and adds a nice flavor. I paired this chicken salad with golden raisins {try regular raisins or dried cranberries if you like}, silvered almonds, shredded carrots, crunchy celery and fresh parsley and green onions. The dressing in this chicken salad is a mixture of Greek yogurt, mayonnaise and honey mixed together with the curry.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Chicken: This recipe uses shredded chicken. You can use rotisserie chicken, leftover shredded chicken you might have on hand.
- Greek Yogurt: I used Greek yogurt in this salad to help make it creamy, add protein and give it a little tang. It is a great addition.
- Mayonnaise: The mayonnaise helps create the creamy sauce on the chicken salad. You could skip this and just use all Greek yogurt if you want.
- Curry: Warm curry adds a lot of flavor to the curry salad. This is a nice twist on traditional chicken salad.
- Raisins: Sweet tender raisins are added to the salad. If you want you can sub in dried cranberries, chopped apricots or date.
- Almonds: Slivered almonds add texture and crunch to the salad. You could leave them out or sub in pecans, pine nuts or walnuts.
- Vegetables: I added finely chopped carrots, celery and green onions. You can add other vegetables like red onion, shallot, sweet onion, or bell peppers.
Recipe Variations
- Vegetables: Other vegetables work great in this salad including bell pepper, red onion, green onion, radish, broccoli or tomato.
- Cheese: You can add cheese to this salad which is a great option. I like feta or goat cheese a lot.
- Spices: There are a variety of spices you can add to this chicken salad. Try cayenne red pepper, oregano, Greek seasoning or Italian seasoning.
- Citrus: You could add a touch of lime juice or lemon juice.
- Nuts and Seeds: Nuts and seeds are a nice addition. Try crunchy cashews, sliced almonds, sesame seeds, sunflower seeds or pistachios.
- Other Ingredients: There are a variety of other ingredients that would be nice in this salad. Try chopped olives, red grapes or chopped apples, roasted red peppers, sun-dried tomatoes, artichokes or banana peppers.
How to Make Curry Chicken Salad
Step 1: Mix Chicken and Spices: In a large mixing bowl combine the shredded chicken, Greek yogurt, mayonnaise, honey and curry and stir until the chicken is coated with the yogurt mixture.
Step 2: Add Remaining Ingredients: Add the raisins, almonds, carrots, celery and mix well. Add the green onions and parsley and gently stir.
Step 3: Serve: Serve the chicken salad on a bed of greens, in a lettuce wrap or on a sandwich. Refrigerate the remaining chicken salad in a sealed container.
Storage Tips
Store the leftover chicken salad in an airtight container for up to 4 days.
More Chicken Recipes
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Simple Curry Chicken Salad
Ingredients
- 3 cups shredded chicken {about 1 1/2 pounds}
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 teaspoon honey
- 2 teaspoons curry
- 1/2 cup golden raisins
- 1/2 silvered almonds {or chopped almonds}
- 1/2 cup carrots, shredded
- 2 celery stalks, chopped
- 2 green onions, green parts chopped
- 1/4 cup fresh parsley, chopped
Instructions
- In a large mixing bowl combine the shredded chicken, Greek yogurt, mayonnaise, honey and curry and stir until the chicken is coated with the yogurt mixture.
- Add the raisins, almonds, carrots, celery and mix well. Add the green onions and parsley and gently stir.
- Serve the chicken salad on a bed of greens, in a lettuce wrap or on a sandwich.
- Refrigerate the remaining chicken salad in a sealed container.
Notes
- I like to use a rotisserie chicken and pull the meat off for a quick and easy chicken salad. You can also use any leftover chicken you have or easily poach chicken and shred that.
- If you don’t like Greek yogurt you can also use sour cream and mayonnaise or any combination you like. For example, you could do 1/2 cup mayonnaise and 1/2 cup sour cream.
- Try adding a different nut, like walnuts or pecans.
- Other dried fruit works great-try regular raisins or dried cranberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi what curry do you use? Powder, sauce and what heat?
Sorry I use curry powder in my salad. When you say heat are you referring to the spice level?
I love chicken curry and this lightened up version is definitely brilliant. I am so excited to try this. Thank you for sharing the recipe.
This is really great work. Thank you for sharing such a good and useful information here in the blog for students.
Wow!!
Yummy post. Usually I like non veg dishes. Here I hope ‘Simple Curry Chicken Salad’ will be one of my favorites. Thank you a lot for sharing one of these dish here. Sure I will strive it. Usually I like spicy dishes. Thank you.