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Chicken Curry Salad Recipe

This make-ahead friendly Curry Chicken Salad is savory, sweet, and a little spicy loaded with tons of CRUNCH thanks to buttery cashews, apples, celery and green onions.  It’s customizable, ready in just 25 minutes and will quickly become a go-to requested favorite for lunches, snacks and picnics piled in croissants, sandwiches, lettuce wraps. hollowed avocados or tortillas.   

Prep Time
25 mins
Total Time
25 mins
Servings: 8 servings
Course: Main Course
Cuisine: Indian , American

Ingredients

DRESSING
  • 1/2 cup plain greek yogurt (nonfat is great)
  • 2 teaspoons curry powder
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon honey
  • 1/2 teaspoon salt (less if your chicken is pre-seasoned)
  • 1/4 tsp EACH garlic powder, ground ginger, pepper
SALAD
  • 2 cups diced or shredded chicken (poached, baked, rotisserie, canned, etc.)
  • 1 ½ cups seedless red grapes, halved
  • 1 cup chopped celery
  • 1/2 cup chopped roasted, salted cashews
  • 1/2 granny smith apple, diced
  • 1/4 cup sliced green onions
  • 2 tablespoons minced cilantro
For serving:
  • toasted bread, croissants, tortillas, flat bread, pitas, Bibb lettuce, avocado, crackers, etc.

Instructions

    Cup of Yum
  1. In a large bowl, combine the Dressing ingredients.
  2. Add the Salad ingredients (hold cashews if not serving within 30 minutes) and stir to combine. When ready to serve, add the cashews (so they stay super crunchy).
  3. Adjust to taste with additional curry powder, salt, pepper, Greek yogurt, lemon juice, etc. If you like it creamier, stir in additional yogurt or some mayonnaise.
  4. Enjoy cold or at room temperature stuffed inside lettuce, croissants, toasted bread, pitas, or as dip for crackers, chips, etc.

Notes

  • Hold cashews: Don't add the cashews until ready to serve for maximum crunchiness. If you need to add them sooner, they will still be tasty, just not as crunchy.
  • This is your call. If you know you like  light Chicken Curry Salad, start with 1/2 cup yogurt, if you know you like extra creamy, add more to taste after it's mixed, or throw in a couple tablespoons mayonnaise.
  • Refer to the recipe variations! Add more or less of your favorite ingredients and/or mix and match ingredients, taking care to keep a balance between sweet and crunchy.
  • This gives the flavors of the Curried Chicken Salad time to build and marry.
  •   This recipe is easy to double or triple if serving a large crowd or for meal prep. Use the sliding scale that pops up when you hover over the servings in the recipe card.
  • Storage:  Store Curry Chicken Salad in the refrigerator for up to 4 days (assuming chicken is freshly cooked). If you have the option to hold the cashews, add them just before serving otherwise they will become softer.
  • Hold cashews: Don't add the cashews until ready to serve for maximum crunchiness. If you need to add them sooner, they will still be tasty, just not as crunchy.
  • Make it more or less creamy: This is your call. If you know you like  light Chicken Curry Salad, start with 1/2 cup yogurt, if you know you like extra creamy, add more to taste after it's mixed, or throw in a couple tablespoons mayonnaise.
  • Make it your own: Refer to the recipe variations! Add more or less of your favorite ingredients and/or mix and match ingredients, taking care to keep a balance between sweet and crunchy.
  • Chill if possible: This gives the flavors of the Curried Chicken Salad time to build and marry.
  • Scale recipe:  This recipe is easy to double or triple if serving a large crowd or for meal prep. Use the sliding scale that pops up when you hover over the servings in the recipe card.