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Three stacked curry chicken salad sandwiches on a cutting board.

Easy Curry Chicken Salad Recipe

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  • Author: Speshyl
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x


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.



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



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