If you like having something prepared ahead, this Curried Chicken Salad holds its texture well and stays fresh for days. Easy to portion and simple to serve.
I love chicken salads, don’t you? I enjoy them plain, but I like chicken salad sandwiches even more.
This Curried Chicken Salad takes things a step further from the usual version, both in flavour and texture. I especially enjoy the crunch from the apples, celery, and almonds, balanced by the sweetness from the grapes and dried cranberries.
The dressing is slightly lower in fat, using a mix of Greek yoghurt and mayonnaise, which is always a plus. Here, being light doesn’t mean lacking flavour. The curry powder adds a gentle kick and ties everything together.
It makes for a delicious and refreshing lunch. Enjoy it with your favourite bread, or try it with my Whole Wheat Sandwich Bread.
Why We Love Chicken Salad with Curry
- Works well for meal prep since it holds up nicely in the fridge and still tastes good after a day or two.
- Feels fresh even after chilling, which makes it more enjoyable than heavier salads.
- Easy to pack for lunch since it holds up well and doesn’t get messy in containers or sandwiches.
Key Ingredients for Curried Chicken Salad
Chicken Breast
Cooked chicken is the main ingredient in the salad and holds the dressing well. Roasted or poached chicken breast with a moist texture works best, as it stays tender after chilling.
Greek Yoghurt
Thick Greek yoghurt brings a creamy texture with a slightly tangy taste. A strained yoghurt keeps the dressing smooth and prevents excess liquid.
Mayonnaise
Adds richness and helps coat each ingredient evenly. It blends with the yoghurt to create a smooth and stable dressing.
Curry Powder
Curry powder gives the salad its flavour. A mild one keeps the spice light, while a stronger one adds a deeper, more noticeable heat.
Green Apple
Green apple adds a crisp texture and a sharp, fresh taste. Granny Smith apples hold their shape well and keep their firmness after mixing.
Find the complete list with measurements in the recipe card below.
How to Make Curried Chicken Salad
Step 1: In a small bowl, mix the Greek yoghurt, mayo, curry powder, and salt until well combined.
Step 2: In a serving bowl, combine the remaining ingredients.
Step 3: Add the yoghurt and mayo mixture, then mix until everything is evenly coated.
Step 4: Serve immediately.
Frequently Asked Questions
You can use a mix of ground spices like turmeric, cumin, and a pinch of paprika for a similar flavour. Garam masala works too, but use a smaller amount since it’s stronger.
Toss the chopped apples in a small amount of lemon juice before mixing. This helps prevent browning and keeps their colour fresh.
Cooked chicken breast or thigh both work well. Breast gives a firmer texture, while thigh stays more tender and juicy. Leftover rotisserie chicken is a good option, or you can use my Roast Brined Chicken. Shred the chicken with two forks for an even texture before mixing.
Yes, you can swap the dressing with all mayonnaise, all yoghurt, or a light vinaigrette. Adjust seasoning after mixing to keep the flavour balanced.
Serve it with sandwich bread, wraps, crackers, or over a bed of lettuce. Lettuce wraps work well if you want a lighter option, and pita adds a soft, slightly chewy base.
Extra Help from the Kitchen
Let the Salad Rest Before Serving – Let the salad chill for at least 1 hour before serving. This gives the curry powder time to blend with the dressing and improves the overall flavour.
Season at the End – Taste the salad after chilling, then adjust salt if needed. Cold ingredients dull seasoning slightly, so final adjustment matters.
Cut Ingredients Evenly – Keep apples, celery, and chicken in similar sizes. This gives a more consistent bite and prevents larger pieces from standing out.
Dry the Chicken Well – If using freshly cooked chicken, let it cool and pat it dry before mixing. Extra moisture can thin the dressing and affect texture.
Toast the Nuts First – Lightly toast almonds in a dry pan until golden before adding. This brings out a deeper, nutty taste and adds more crunch.
Variations and Twists
Swap Almonds for Cashews – Cashews give a softer bite and a slightly buttery taste while keeping the same crunch element.
Add Mango Chutney – Mix 1–2 tablespoons of mango chutney into the dressing for a thicker texture and a sweeter, fruitier taste.
Stir in Apricot Preserves – Apricot preserves add a mild sweetness and help round out the curry flavour while blending smoothly into the dressing.
Mix in Cilantro – Finely chop fresh cilantro, then mix it into the salad just before chilling. It keeps the flavour of the salad fresh.
Add Fresh Vegetables – Chop tomatoes, cucumbers, or bell peppers into small pieces, then fold them into the salad before chilling. They add extra crunch and a fresher taste.
Storage and Shelf Life
Store the curried chicken salad leftovers in an airtight container in the refrigerator for up to 3 days. Keep it chilled at all times, as it contains yoghurt and mayonnaise.
Freezing isn’t recommended, as the dressing can separate and change texture. Avoid leaving it at room temperature for more than 2 hours. This salad is best served cold.
Easy Lunch Salad Ideas
- Warm Salmon and Potato Salad
- Italian Salad
- Shredded Chicken Salad with Ranch Dressing
- Tomato and Halloumi Salad
- Smoked Salmon and Avocado Salad
Curried Chicken Salad Recipe
Equipment
Ingredients
- 500 g – 1 lb cooked chicken – shredded (I used my Roast Brined Chicken recipe)
- ½ cup apple – chopped
- ½ cup grapes – halved
- ¾ cup celery – chopped
- ¼ cup red onion – finely chopped
- ⅓ cup dried cranberries
- ½ cup almonds – chopped
- ½ cup Greek yoghurt
- 4 tbsp mayo
- 1 tsp curry powder
- ½ tsp salt
Instructions
- In a small bowl, mix the Greek yoghurt, mayo, curry powder, and salt until well combined.
- In a serving bowl, combine the remaining ingredients.
- Add the yoghurt and mayo mixture, then mix until everything is evenly coated.
- Serve immediately.
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Yum! I have a great potato salad recipe, but adding a kick of curry powder sounds like something to try (especially for chicken salad).