Curry Chicken Salad Recipe

Ash Tyrrell

Curry Chicken Salad Recipe

Looking for a flavorful, easy-to-make dish that works for everything from meal preps to quick lunches? This curry chicken salad recipe is the perfect balance of savory, sweet, and zesty flavors. Laden with tender chicken, crisp veggies, and bold spices, it’s a guaranteed crowd-pleaser.

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Prep Time 15

Total Time 15

Servings: 4

Course: Salad

Calories: 378

Ingredients Method Notes

Ingredients

½ cup mayonnaise
1 –2 teaspoons curry powder
1 tablespoon lime juice ½ medium lime
Salt to taste
2 cups cooked chicken diced
½ medium apple diced
1 rib celery finely diced
2 tablespoons red onion finely diced
¼ cup raisins
¼ cup roasted and salted cashews roughly chopped
2 –4 tablespoons fresh cilantro chopped

Method

Start by gathering all the ingredients together. Mix the mayonnaise, curry powder, lime juice, and salt in a medium bowl. Stir the mixture well and taste. Adjust the curry powder or salt to suit your personal preference. The dressing brings a vibrant curry flavor that’s at the heart of this salad.
Add diced chicken, apples, celery, and red onions to your prepared dressing. Stir everything together until all the pieces are evenly coated. The combination of textures from the crunchy celery and crisp apples makes each bite delightful.
Fold in the raisins and chopped cashews gently to avoid breaking them. This step balances the savory flavors with a touch of sweetness and crunch, making the salad truly memorable.
Lastly, sprinkle the fresh cilantro over the salad to add bright, herbaceous notes. Serve it immediately or refrigerate for 30 minutes to allow the flavors to meld together beautifully.

Notes

Serve this on a soft croissant or sandwich bread for a satisfying lunch.
Use lettuce leaves as wraps for a low-carb option.
Try it over mixed greens with sliced cucumbers and cherry tomatoes.
Spoon it over crackers or cucumber rounds for a light, refreshing snack.
Make a hearty wrap using a warm pita or tortilla.