Curried Chicken Salad

Curried Chicken Salad
Curried Chicken Salad
This image courtesy of Cookstr

Editor's Note: If you've only had premade chicken salad from a deli, then you are in for a treat with this recipe for Curried Chicken Salad! This recipe is easy to make and is one that every busy home cook should keep in mind, as the salad can be made in advance. Simply store the chicken salad in the refrigerator until it's time to eat. You can serve this flavorful take on the traditional chicken salad recipe on your favorite sandwich roll, or serve it on a bed of mixed greens for a unique approach. This chicken salad is the perfect dinner idea for dining al fresco on a hot evening this summer!

Serves4 to 6


Make Ahead RecipeYes

One Pot MealYes

Occasional Fresco, Card Night, Casual Dinner Party, Family Get Together, Picnic

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureMeaty, Nutty

Type of DishSalad


  • 1 1/2 cups cooked chicken, cut into cubes
  • 1 medium-size Granny Smith apple, cored and cubed
  • 1 rib celery, chopped (about 2/3 cup)
  • 1/2 pound seedless grapes, halved
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 cup golden raisins
  • 1/4 cup mayonnaise
  • 1/4 cup plain nonfat yogurt
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons curry powder or to taste
  • 2 teaspoons soy sauce


  1. Combine the chicken, apple, celery, grapes, walnuts, raisins, mayonnaise, yogurt, lime juice, curry powder, and soy sauce in a large bowl. Toss well. Taste and adjust the seasonings.

  2. Refrigerate until ready to serve.


Substitute almonds, pecans, or macadamia nuts for the walnuts.

Substitute lemon juice for the lime juice.

Use sour cream for the yogurt.

Add cubed water chestnuts

Add mango chutney.


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I have not made this yet so I cannot rate it.

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I've been obsessed with curried chicken salad since coming across one type at the store salad bar, and I've been looking for one to replicate. This one comes super close, and I would definitely make this for all-week lunches!


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