Curry Chicken Salad
Give your lunch a fresh upgrade with this Curry Chicken Salad! It’s creamy and crunchy with warm curry spice, sweet dried apricots and toasted sliced almonds. The salad starts with shredded rotisserie chicken, shredded carrot, celery and green onions, then everything gets tossed in a simple curry mayo dressing. It works beautifully for meal prep and comes together in 15 minutes!
Recipe Overview: This curry chicken salad is lightly sweet and savory with warm curry spice and bright lemon flavor. It has a creamy texture with plenty of crunch from celery, carrots and sliced almonds. The salad comes together in about 15 minutes with no cooking required, making it ideal for meal prep, quick lunches and light dinners. It keeps well in the refrigerator for 3–4 days.
I get into lunch ruts all the time, but when I’m on my game, I like to prep a high-protein meal like this Curry Chicken Salad.
This recipe was inspired by one of my old favorite lunch spots. While my Sonoma chicken salad and tarragon chicken salad recipes are delicious, the warm curry flavor makes this recipe extra special. This is hands down my favorite!
I’d been making this creamy curry coleslaw for years, and finally decided to bring those flavors into chicken salad. It was the best decision.
I like to use rotisserie chicken here — it’s juicy, flavorful and a huge time saver — and shredding it gives the salad the best texture. From there, I layer in crunchy celery, shredded carrot, green onions, sliced almonds and sweet dried apricots, then toss it all in a lemony curry dressing.
The dressing comes together with the usual suspects like mayonnaise, fresh lemon juice, a bit of honey and curry powder for warm, pungent flavor.
The ingredients work so well together, and the sky is the limit on the way you can serve it. This salad is great on bread, tucked into lettuce wraps, or simply eaten as-is. 🙂
Why you’ll love this recipe:
- Big flavor, simple ingredients. Tender shredded chicken is combined with crisp celery, shredded carrot, green onions, sweet dried apricots, sliced almonds and a creamy curry dressing for one unforgettable chicken salad.
- Quick and easy. The entire recipe can be prepped in about 15 minutes using leftover or rotisserie chicken.
- Perfect for meal prep. This curry chicken salad keeps for about 3–4 days in the fridge, so it’s ideal for make-ahead lunches.
- Versatile. Enjoy it in lettuce wraps, atop a salad, in a sandwich, or wrapped in a tortilla — whatever works best for you.
Recipe ingredients
This curry chicken salad comes together with simple ingredients that I almost always have on hand, and it’s easy to swap an ingredient or two to suit your needs.
- Chicken. Shredded rotisserie chicken keeps this recipe fast and flavorful. You can also use leftover baked, poached or grilled chicken, or a batch of my Instant Pot Shredded Chicken.
- Mayonnaise. Any good-quality mayo works. If you’d like to lighten things up, swap part of the mayo with plain Greek yogurt for extra protein and tang.
- Veggies. Shredded carrot, crunchy celery and sliced green onions add freshness, color and plenty of texture. Bell pepper would also be a great addition.
- Curry powder. Adds warm, savory flavor that makes the dressing truly special. Start with the amount listed in the recipe, then add more to taste as brands can vary in strength. If you enjoy cooking with curry powder, it’s also delicious in soups like my creamy summer squash soup.
- Sliced almonds. Add crunch and a mild nutty flavor. Toast them lightly in a skillet to deepen their flavor. Chopped cashews or walnuts may be used instead.
- Dried apricots. Chopped dried apricots add chewy texture and gentle sweetness that pairs so well with curry and lemon. Golden raisins are a great swap if that’s what you have on hand.
- Lemon. Fresh lemon juice brightens the dressing and balances the richness of the mayo. Lime juice or a splash of apple cider vinegar also works.
- Honey. A touch of honey rounds out the curry and citrus and ties all the flavors together.
See the recipe card below for the full list of ingredients and quantities.
How to make this curry chicken salad
This curried chicken salad is super simple and comes together in about 15 minutes.
Pro tip: Shred the chicken instead of chopping it. Shredded chicken absorbs the dressing better and gives the salad a lighter, more cohesive texture.
See the recipe card below for full instructions.
Tips for success
These simple tips help ensure the best flavor and texture every time:
- Shred the chicken instead of chopping it. Shredded chicken absorbs the dressing better and gives the salad a lighter, more cohesive texture.
- Start light on the curry powder. Curry powders vary by brand, so begin with the lower amount and add more to taste.
- Chill before serving if possible. Letting the salad rest for 20–30 minutes allows the flavors to meld and taste more balanced.
- Toast the almonds. A quick toast in a dry skillet enhances their flavor and adds extra depth.
- Taste and adjust before serving. A pinch of salt or an extra squeeze of lemon can make all the flavors pop.
Recipe FAQs
You can bake, poach, grill or use store-bought rotisserie chicken. You can also prepare Instant Pot shredded chicken or use leftover roast chicken. Once cooled, simply shred with two forks or chop. Using rotisserie chicken is a great time saver — it’s tender and flavorful as well.
Absolutely. Curry powder is a wonderful addition to chicken salad and a great way to change it up. Simply add curry powder to mayonnaise with lemon juice, honey, salt and pepper for a delicious new twist.
When stored in an airtight container in the fridge, this shredded curry chicken salad will last up to 3–4 days. Give it a good stir before serving and keep it chilled until you’re ready to eat.
Serving suggestions
Curry chicken salad is so versatile and can be served a number of ways. Below are some of my favorites:
- Piled onto your favorite bread with crisp lettuce, tomato and cucumber.
- Spoon it into cool, crisp lettuce wraps for a lighter lunch or dinner.
- Served over your favorite greens or simple salad for a light spring and summer meal.
- Round out with a side of crispy smashed potatoes or rosemary parmesan roasted sweet potatoes.
More easy chicken salad recipes
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Curry Chicken Salad
Ingredients
- 2 cups cooked shredded chicken breast see note 1
- 1 stalk stalk celery halved lengthwise and chopped
- 1/2 cup grated carrot
- 1 green onion chopped
- 1/3 cup chopped dried apricots sub with golden raisins or your favorite dried fruit
- 1/2 cup sliced almonds lightly toasted; see note 2
Dressing:
- 1/2 cup mayonnaise or sub with plain Greek yogurt
- 1.5 tablespoons fresh lemon juice sub with white or apple cider vinegar
- 1 tablespoon honey or your favorite sweetner
- 1.5 teaspoons curry powder
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- In a small bowl, whisk together the mayo, lemon juice, honey, curry powder, salt and pepper until combined.1/2 cup mayonnaise, 1.5 tablespoons fresh lemon juice, 1 tablespoon honey, 1.5 teaspoons curry powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Place the shredded chicken, celery, shredded carrot, green onions, chopped dried apricots, and sliced almonds in a large mixing bowl.2 cups cooked shredded chicken breast, 1 stalk stalk celery, 1/2 cup grated carrot, 1 green onion, 1/3 cup chopped dried apricots, 1/2 cup sliced almonds
- Pour the dressing over the chicken mixture and stir gently until everything is evenly coated. Taste the salad and adjust seasoning as needed. Enjoy!
Notes
- Pro tip: 2 cups of cooked chicken is equivalent to roughly 1 lb. of chicken breast (2 medium chicken breasts). Rotisserie chicken is a great time saver here!
- Toast the almonds in a skillet in a single layer over medium low heat for 3-5 minutes or until golden and fragrant.
- Start with the amount of curry powder listed in the recipe, then add more to taste as brands can vary in strength.
- Serve as a sandwich, in lettuce wraps or atop a salad for the perfect meal prep lunch!
- Store leftover curry chicken salad in the refrigerator for 3-4 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Curry Chicken Salad”
I just enjoyed a similar curry chicken salad from a local publix market in martinez, ga. It had dried apricots and dates chopped fine, and red onions. It was delish! Just a smidge of spice and the perfect curry flavor. Not too sweet, just right. Thank you for your recipe. I’ve made chicken curry salad adding chopped p-nuts with success. It’s so versatile.
The apricots and dates sound wonderful — I will have to try that some time! Thanks Catherine!
We all love curry in my family so this would be a perfect summer lunch idea! 🙂
Sounds like you would love it! Curry has totally grown on me.
You know, I’ve never been a curry fan until the past few years. It’s very subtle in this dressing and you just kind of wonder what that flavor is. You can always decrease the amount of curry powder to 1/4 teaspoon and see what you think. He may not even know it’s in there!
Sounds like it’s right up your alley. You can add more curry powder if you want to pump up the flavor for your husband!
I love a good chicken salad – it’s always fun to switch up the flavors. This version sounds delicious! I’ve never made one like this – I’m going to have to give it a try! We love having it for a quick lunch.
The funny thing is that I’ve never been a big fan of curry until the past few years. It tastes great with all of these flavors.