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This curry chicken salad is filled with warm earthy flavors from curry powder and roasted cashews; and fresh elements like celery, dill, and shallots. It is a quick and easy recipe that can be served on sandwiches or wraps, on lettuce, or dressed up on crackers or cucumbers for special events.
The first time I had curry chicken salad was while I was in culinary school in 2020. It was in the second module where we learned how to create different types of salads. There wasn’t an exact recipe we followed and I’ve been trying to figure it out ever since. Now I can say that after a few rounds of recipe testing, I landed on a variation that I could eat every single day.
What Is Curry Chicken Salad?
There are three types of salads: simple salads, composed salads, and deli salads. Curry Chicken Salad would fall under the Deli salad category. Deli salads are mayonnaise or oil based, and this curry chicken salad uses mayonnaise to bring it all together. Unlike regular chicken salad, the addition of curry powder to this dish really spices things up, pun intended.
Curry Chicken Salad Ingredients
- Dried Cranberries – One step I took to take this salad to the next level was to rehydrate the cranberries. I do this by pouring boiling water over the dried cranberries and letting them sit for ten minutes before draining them. This makes the cranberries juicy and plump, which adds a slight touch of moisture and a nice bite.
- Rotisserie Chicken – You can use any type of cooked chicken (grilled, poached, roasted, pan seared, etc.) to make this curry chicken salad, but I prefer the quickness and ease of a nice store bought rotisserie chicken! I use a mix of light and dark meat that I pick off. Most grocery stores (and famously, Costco) carry them, and it is a nice shortcut when you want to get this dish done quickly.
- Celery & Shallots – I think all deli salads should have an allium, something like an onion, included in the recipe. Here I’m using shallots because they are delicate, have a subtle allium flavor, and pair well with curry powder. You can substitute for any other allium you like, such as: white, yellow, or red onions, chives, or scallions. The celery adds a nice fresh crispy element. Make sure both ingredients are finely diced so you don’t bite into huge chunks of them.
- Cashews – There’s usually some type of nut in chicken salad, and after testing a few variations, I found cashews to be my favorite! I used roasted salted cashews and their sweet nuttiness paired perfectly with the curry flavor. It is very reminiscent of Indian dishes that use cashews in curries.
- Mayonnaise – Found in most chicken salads, mayonnaise is a binder that brings this whole salad together.
- Curry Powder – The star of the show! Curry powder is made up of a blend of many spices such as cumin, coriander, cinnamon, fenugreek and more. Turmeric is the main ingredient found in most if not all curry powders, and it lends that infamous yellow hue. There are many different curry powders, but you can use any that are readily available to you.
- Dill – This herb pairs well with curry powder and adds freshness to the curry chicken salad.
- Lime Juice – A touch of acidity mixed into the curry chicken salad right at the end brings the whole dish to life!
Instructions
Step One: Rehydrate Cranberries
Rehydrate ½ cup of dried cranberries by placing them into a heatproof glass and pouring a cup of boiling water over them. Let the dried cranberries sit for 10 minutes and then strain them. They should be juicy and plump.
Step Two: Shred Cooked Chicken
Shred your cooked chicken; I chose to use a store bought rotisserie chicken for this recipe. Mix the light and dark meat and place about two cups of the chicken into a large bowl.
Step Three: Dice Vegetables & Herbs and Season
Finely dice the celery and shallots and add to the bowl with the chicken. Chop the roasted cashews into small pieces and add to the bowl. Roughly chop the fresh dill and add to the bowl. Add in the rehydrated dried cranberries, kosher salt, pepper, and curry powder and mix everything until combined.
Step Four: Mix Curry Chicken Salad Until Combined
Add mayonnaise to the salad mixture and mix until it is evenly dispersed. Finish the salad with the fresh lime juice, mix, and serve.
Tips For Success
- Use a mix of shredded chicken breast and thigh meat. This is the perfect dish to make with any leftover chicken you may have readily available.
- You can use a food processor to break down the cashews by pulsing them a few times, or just chop them with a knife.
- To shred chicken quickly you can place the meat into a stand mixer with a paddle attachment and let it run on a low speed, or use your hands to break it down.
Frequently Asked Questions
What To Serve With Curry Chicken Salad?
You can serve curry chicken salad on nice thick toasted white sandwich bread, on sourdough, or on croissants – with toppings such as lettuce and tomatoes if you wish. It also works great on crackers as an appetizer or a quick snack. You can also eat it as is, on its own.
How long will leftovers keep in the refrigerator?
You can refrigerate this curry chicken salad for up to a week. This makes a great dish for meal prep, and the flavors just get better over time. You can eat curry chicken salad straight out of the refrigerator (which is my favorite way to enjoy it), or let it come to room temperature.
Can I use less mayonnaise?
This recipe isn’t mayonnaise heavy, however greek yogurt is a great substitute for mayonnaise in this curry chicken salad recipe. If you want to add more protein or be calorie conscious, I would suggest using a portion of mayonnaise and a portion of greek yogurt so that the flavor doesn’t change drastically.
More Easy Weeknight Recipes
- SHRIMP & PINEAPPLE GRILLED SKEWERS WITH COCONUT RICE
- HONEY GLAZED GARLIC AND GINGER MEATBALLS
- EASY ONE PAN SKILLET LASAGNA: 30 MINUTE MEAL
Easy Curry Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
This curry chicken salad is filled with warm earthy flavors from curry and roasted cashews, and fresh elements — celery, dill and shallots. It is a quick and easy recipe that can be served on sandwiches and wraps, lettuce, or on crackers as an appetizer.
Ingredients
1/2 cup dried cranberries
2 cups cooked chicken, shredded
1/2 cup celery, small dice
1/2 cup shallots, small dice
1/2 cup roasted cashews, small dice
2 tablespoons fresh dill, roughly chopped
3/4 cup mayonnaise
2 teaspoons curry powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon lime juice
Instructions
- Rehydrate ½ cup of dried cranberries by placing them into a heatproof glass and pouring a cup of boiling water over them. Let the dried cranberries sit for 10 minutes and then strain them. They should be juicy and plump.
- Shred your cooked chicken; I chose to use a store bought rotisserie chicken for this recipe. Mix the light and dark meat and place about two cups of the chicken into a large bowl.
- Finely dice the celery and shallots and add to the bowl with the chicken. Chop the roasted cashews into small pieces and add to the bowl. Roughly chop the fresh dill and add to the bowl. Add in the rehydrated dried cranberries, kosher salt, pepper, and curry powder and mix everything until combined.
- Add mayonnaise to the salad mixture and mix until it is evenly dispersed. Finish the salad with the fresh lime juice, mix, and serve.
Equipment
Buy Now → Notes
I used about half of a rotisserie chicken for this recipe, so you can easily double it by using a whole chicken
The dried cranberries are rehydrated by adding them into boiling water to make them plump and juicy. You can skip this step and add them as is, but rehydrating them takes the curry chicken salad to the next level!
Use a mix of shredded chicken breast and thigh meat. This is the perfect dish to make with any leftover chicken you may have readily available.
You can use a food processor the break down the cashews by pulsing them a few times, or just roughly chop them with a knife.
To shred chicken quickly, you can place the meat into a stand mixer with a paddle attachment and let it run on a low speed. Or, just use you hands to break it down.
- Prep Time: 15 minutes
- Category: Deli Salads
- Cuisine: American
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