Curry Chicken Salad

Plus, this recipe is an absolute winner when it comes to convenience. Need an easy dish for a potluck, BBQ, or special occasion? I love it by the spoonful, but it’s in addition delicious stuffed in a pita or rolled up in a tortilla!

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “I was looking for a no-heat lunch for work with protein and this one fit the bill.

I ate it this week on toast or on crackers and it was excellent. I used craisins and pecans instead and these worked well.

I’ve already meal-prepped a second batch for next week too!” Out of all the recipes I’ve made with curry spices, this chicken curry salad might just be my favorite, which isn’t surprising given I’m obsessed with chicken salad in general.

Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH…Mmmm!

Budget-Friendly Tips

- Shop the turnover: Chicken is never really “cheap”, per se, but when you get it on sell-off, it approaches affordable. And then when you consider the fact that you can sometimes pay $10/lb. for pre-made chicken salad at the deli, this recipe is actually quite a steal!

- Use what you’ve got: I use both mayonnaise and yogurt in the dressing for this curry chicken salad because they each have their own unique flavor qualities that they bring to the party. Yogurt is light and tangy and is a classic pairing with curry spices, while mayonnaise offers a deep creaminess.

I’m telling you that the combination of the two is magic. 😉 However, if you need to, you can just use yogurt or just use mayonnaise and save some pennies. - Use any color raisin: I went for golden raisins as I already had them in my pantry.

But really, any raisin will do. Go for whatever is priced the best!

Curry Chicken Salad

- ¼ cup mayonnaise ($0.80) - ¼ cup plain yogurt ($0.34)

- 1 tsp lemon juice ($0.01) - 1 tsp curry powder (* , $0.10)

- freshly cracked pepper (to taste , $0.02) - 2.5 cups chopped cooked chicken (** , $6.67) - pinch salt and pepper ($0.05)

- 2 stalks celery ($0.18) - 3 whole green onions ($0.28)

- ½ cup sliced almonds ($0.61) - Make the dressing by stirring together the mayonnaise, yogurt***, lemon juice, honey, curry powder, salt, and pepper in a small bowl.

Taste the dressing and adjust the curry powder or salt if needed. - Season both sides of the chicken breasts with a light sprinkle of salt and pepper.

Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.

- Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.

- Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Pour the dressing over top and stir to coat. See how we calculate method costs here.

How to Make Curry Chicken Salad Step-By-Step Photos

Prep the components: Gather all of your elements.

Make the dressing: To make the dressing for your curry chicken salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper. Mix the dressing: Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.

Prepare the chicken: You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw. To cook the chicken yourself, season it with a pinch of salt and pepper, then cook it using a grill or in a skillet.

I used a grill plate that fits on top of my range top, but you can as well use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store acquired rotisserie chicken.

Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces. Dice the veggies: While the chicken is cooling, you can prepare the rest of the salad.

Finely dice 2 ribs of celery and slice 3 green onions. Make the salad: Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins). Pour in the dressing: Add the prepared curry dressing to the salad components.

Combine and serve: Then stir until everything is coated in dressing. And then it’s ready to eat!

How to Serve

I remember when I first made this recipe for curry chicken salad, I just ate a bunch by itself with a fork. But since then, I’ve used it as a dip for crackers or stuffed into a homemade pita and loved it just as much!

It’s in addition amazing piled onto a croissant for an easy (but indulgent!) sandwich or wrapped in crisp lettuce for a lighter option. Or, whenever I’m craving a protein-packed salad with fresh veggies, I’ll serve it on top of a simple salad.

And if I’ve got any leftover hard-boiled eggs in my fridge, I add them to the mix, too!

Storage Instructions

This curried chicken salad is great for meal-prepping.

Depending on the freshness of your components, it’ll easily last for up to 3-4 days in the fridge. I like to portion my salad out into separate airtight containers so I can just grab one each day for lunch.

I in addition sometimes double-batch the dressing and use it in other recipes, like my curry chickpea salad!