Curried Chicken Salad

Jump to Recipe Print Recipe

Tender chicken is enrobed in a warmly spiced, creamy mayo curry dressing that is balanced by the bright, citrusy zing of fresh lime juice. The salad is then studded with scallions, sweet raisins, and crunchy cashews, which bring a subtle nuttiness that complements the curry well. It may be made of simple ingredients, but its warm, aromatic flavor makes a chicken salad that sets itself apart from others.

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

Ingredients needed to make a curried chicken salad.

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

Set of two photos showing curry powder and mayonnaise whisked together and the celery, raisins, and chicken added to the bowl.

1. In a large bowl, stir together the mayonnaise, lime juice, curry powder, salt, and black pepper until well combined.

2. Add the shredded or chopped chicken, celery, raisins, and scallions.

Set of two photos showing ingredients mixed together in a bowl then chopped cashews added.

3. 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.

4. Stir in the cashews and additional salt to taste just before serving.

An overhead view of a platter of curried chicken salad with a spoon. A stack of plates and forks off to the side.

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!

A plate with curried chicken salad on lettuce between two toasted pieces of bread. A platter of curried chicken salad in the back.

Frequently Asked Questions

Is it spicy?

This depends on the curry powder you choose. If you use a more common mild yellow curry or madras curry powder, I’d say it is warmly spiced from aromatics but not spicy from chiles. If you’d like a spicier version of your curried chicken salad, use a spicy curry powder or add cayenne, spicy paprika, or Kashmiri chili powder to taste.

How long does it last in the fridge?

It should keep well in an airtight container in the fridge for up to 5 days.

Can it be frozen?

Technically, you can, but the texture will be compromised so I don’t recommend it. Mayonnaise tends to split in the freezer, and crisp celery and fresh scallions become watery and mushy when thawed.

How should I serve it?

While it’s delicious straight from the bowl, I like to serve it atop a flakey croissant or sliced potato bread for a curried chicken salad sandwich. It’s also lovely in a tortilla or piece of butter lettuce to make a regular or lettuce wrap, spooned atop a simple green salad, or served with your favorite crackers.

If you love this recipe try these out!

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!