I was definitely slow to get on the curry bandwagon. In fact, I distinctly remember not liking curry spices for the first 20 years of my life. Luckily, people grow and change over time and I eventually came around to curry (thanks to recipes like quick curried chickpeas!). Now I just want to put curry in everything, like this Curry Chicken Salad!
Out of all of the recipes I’ve made with curry spices, this Curry Chicken Salad might just be my favorite. 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.
Chicken salad is never really “cheap”, but when you get your chicken on sale, 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 is actually quite a steal. So, even if you have to save this for a special occasion, bookmark this recipe because you won’t be sorry you did!
Mayo-Yogurt Combo Magic
I chose to 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. If you need to you, you can just use yogurt or just use mayonnaise, but I’m telling you that the combination fo the two is magic. ;)
Can I Use Rotisserie Chicken for this Curry Chicken Salad?
Absolutely. If you don’t want to go through the process of cooking your own chicken breast or happen to have leftover rotisserie chicken, go ahead and chop it up and use it in this recipe. You’ll probably want about 3 cups of chopped chicken for this recipe.
Love chicken salad? You might also like Chicken Salad with Apples or Broccoli Cheddar Chicken Salad.
Curry Chicken Salad
Servings 4 1 cup eachIngredients
DRESSING
- 1/4 cup mayonnaise ($0.41)
- 1/4 cup plain yogurt ($0.19)
- 1 tsp lemon juice ($0.02)
- 1/2 tsp honey ($0.02)
- 1 tsp curry powder ($0.10)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
SALAD
- 2.5 cups chopped cooked chicken* ( $2.95)
- Pinch salt & pepper ($0.05)
- 2 stalks celery ($0.34)
- 3 whole green onions ($0.12)
- 1/2 cup sliced almonds ($0.87)
- 1/2 cup raisins ($0.57)
Instructions
- 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. Stir to combine. Pour the dressing over top and stir to coat.
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Notes
Nutrition
Video
How to Make Curry Chicken Salad – Step By Step Photos
To make the dressing for the 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.
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.
You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw.
Season the chicken with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill pate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken.
Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.
While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.
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).
Add the prepared curry dressing…
Then stir until everything is coated in dressing. And then it’s ready to eat! I ate a bunch just by itself with a fork, but it would also be good with crackers or stuffed into a pita.
This looks and sounds like it is full of flavor!
It will definitely be thicker, but I don’t think it would be a problem to use greek yogurt :)
This looks delicious. Can I use greek yogurt for the plain yogurt? Or will that bee too tart and thick?
I make chicken salad all the times during summer and my dressing is often pretty easy.. I just add curry powder to ceasar dressing… You should try it, it’s surprisingly good! :D
You probably like this because of the raisins. I love curry, but sometimes it can be a little bitter. Adding just a small amount of fruit or sweetness completely changes that. Apples, grapes, peaches, plums all also work.
I’ve tried vegan mayo. I think it tastes more like miracle whip and in my opinion generally doesn’t taste great. Normally when I substitute things for mayo I use yogurt and add spices that are normally used for mayo though less lemon since the yogurt is already tangy.
Let me tell ya having an egg allergy and going to culinary school made things interesting.
Lynn & Erin – You *could* use just yogurt, but it will definitely be more tangy. I only use half mayo and half yogurt because I like the creaminess of mayo to balance the tang of the yogurt. Who knows, though, you may like all yogurt better :) Another option is to buy some vegan mayonnaise… although I’ve never tasted those so I’m not sure if they’re any good.
welcome to the spicy side! I actually had a mango curry chicken salad for lunch. I like to mix pina colada mix (b/c I’ve got that instead of coconut milk) and mix w/ curry, tumeric, ginger (fresh if I have it), s&p and pour over cubed mango, sliced red onion and colored bell pepper, w chicken over a bed of spinach! SOOOO yummy!
I’d like to know the same thing as Lynn. I can’t eat mayo, so would it taste okay to use just yogurt?
Do you think it would still taste as good with just yogurt for the dressing? I have an egg allergy and can’t eat eggs or egg products like mayonnaise.
This looks great… and I love the use of the word “cranks” in the ingredients list. Made me smile.
mm that sounds so good, i love curry. i’ve had curried tuna sandwiches, which is basically this recipe but with tuna. it sounds strange but is really delicious!
Filling and ymmy salad
I’ll have to try this soon, but with dried cranberries. It’ll be a great way to use them up.
i was slow on the curry train too. i had this misguided idea that i didn’t like it… but then i fell in love! this sounds fabulous!