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!

Simple Curry Chicken Salad

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Category: Lunch, Chicken, Salad



  • 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


  1. 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.
  2. Add the raisins, almonds, carrots, celery and mix well. Add the green onions and parsley and gently stir.
  3. 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.


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.


  • Serving Size: 6

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