Whether tucked into sandwich bread slices, wrapped in a tortilla, or simply spooned onto a bed of salad greens, this curry chicken salad recipe shines. Better yet, this easy recipe can be made in advance so a week of delicious, stress-free lunches is never far from reach. For more easy salad recipes, check out my easy egg salad, homemade tuna salad, or Waldorf salad recipe next!
What You Need To Make This Recipe
Mayonnaise — opt for a high-quality store-bought brand, or swap in homemade aioli. If you prefer, sour cream or plain Greek yogurt are excellent stand-ins. Or, use half mayo and half tangy yogurt for a good balance. Lime juice — fresh is always best. To get the most from your fruit, give it a firm roll on your work surface for about 10-15 seconds before slicing it open. While I love the taste of lime with curry powder, lemon juice will also work. Curry powder — for aromatic warmth and complexity. Different brands use their own particular blends of spices, so shop around to find your favorite. Cooked chicken — you can use either chopped or shredded chicken, depending on what texture you’re going for. Rotisserie chicken or precooked chicken breasts are great for a shortcut, or you can use leftover chicken from a roasted chicken or baked chicken thighs. Diced celery — crunchy celery adds texture and classic chicken salad flavor. If you don’t love celery, you can dice cucumbers as a substitute. Raisins — I typically use regular raisins, but you’re welcome to use golden raisins if you prefer. Chopped scallions — also called green onions. The white and pale green parts will have the most potent oniony flavor, but I recommend hanging onto the dark greens for a pretty garnish. Swap them for diced red onion if preferred! Roasted cashews — you can purchase cashews raw, roasted & unsalted, or roasted & salted. If you use raw, make sure to roast them for the best taste, either on a cookie sheet at 350°F or in a dry pan over medium heat until golden brown and fragrant.
How To Make Curried Chicken Salad
- In a large bowl, stir together the mayonnaise, lime juice, curry powder, salt, and black pepper until well combined.
- Add the shredded or chopped chicken, celery, raisins, and scallions.
- Stir together until all of the ingredients are well coated in the creamy dressing. Cover and chill until ready to serve, or at least 30 minutes to give the flavors time to meld.
- Stir in the cashews and additional salt to taste just before serving.
Pro Tips For Making This Recipe
Customize Your Add-Ins. While scallions, raisins, and cashews are my favorites, feel free to experiment with other ingredients. Diced apples for crunch, mango for sweetness, or even a handful of sliced grapes are all welcome. You can also switch up the nuts and use toasted walnuts, pecans, almonds, or peanuts. Mix it up to suit your personal preference for the best chicken salad you’ll enjoy! Let It Marinate. If time allows, let the salad sit in the refrigerator for an hour or two before serving. This resting period allows the flavors to meld together, deepening the curry’s presence and giving the raisins time to plump up a bit. Add more salt to taste. This will depend on how salty your chicken is and whether you use salted or unsalted cashews. I like to season, then taste again after the salad has rested before adding more salt. Need to go nut-free? As much as I love the crunchy cashews in this salad, you’re welcome to omit them. Feel free to swap in the toasted seeds of your choice like pepitas, or pumpkin seeds, or sunflower seeds). Choose your favorite curry powder. There are many different varieties to choose from. Most people know yellow curry powder, or madras curry, which is what I typically enjoy in this salad. But if there is a different blend you love, try it!
If you’ve tried this Curried Chicken Salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
