Curried Chicken Salad
Curried chicken salad takes everything great about the classic — the creamy binder, the tender chicken, the crunch — and gives it a warm, aromatic backbone that feels like something special. Toasting the curry powder in a dry pan for just thirty seconds blooms the spices and deepens the flavor dramatically. Sweet golden raisins and toasted almonds set up a sweet-savory-crunchy rhythm that makes this salad feel like lunch and a destination at the same time. Pile it onto naan or scoop it with endive leaves for a no-carb option.
Lunch · High-protein, Quick • 25 min
Ingredients
- 2 large boneless, skinless chicken breasts (about 1¼ pounds)
- 2 teaspoons mild curry powder (Madras preferred)
- ¼ teaspoon ground turmeric
- ½ cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mango chutney, any large chunks finely chopped
- 1 tablespoon fresh lime juice
- kosher salt
- 2 celery stalks, finely diced
- 3 scallions, thinly sliced (white and green parts)
- ⅓ cup golden raisins
- ⅓ cup toasted slivered almonds
- 3 tablespoons fresh cilantro, chopped
- freshly ground black pepper
- naan, croissants, or endive leaves, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Place the chicken breasts in a medium saucepan and add enough cold water to cover by 1 inch. Season the water with 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat — avoid a rolling boil. Reduce heat to low, cover, and simmer until the chicken is cooked through (165°F at the thickest part), about 8–10 minutes. Transfer to a cutting board and let cool until you can handle it, about 10 minutes.
- While the chicken cooks, toast the curry powder: place it in a small dry skillet over medium-low heat. Stir constantly until fragrant and one shade darker, about 30–45 seconds. Immediately transfer to a large bowl to stop the cooking — curry powder burns fast. Whisk in the turmeric.
- To the bowl with the toasted spices, add the mayonnaise, Greek yogurt, mango chutney, lime juice, and ½ teaspoon kosher salt. Whisk until smooth and fully combined.
- Shred or dice the cooled chicken into bite-sized pieces (about 3 cups). Add the chicken, celery, scallions, golden raisins, toasted almonds, and cilantro to the dressing. Fold everything together until evenly coated.
- Taste and adjust — add more salt, a squeeze of lime, or a pinch more curry powder depending on your preference. If the salad feels dry, add another tablespoon of mayo or yogurt.
- Cover and refrigerate for at least 20 minutes (30–60 minutes is ideal) to let the curry flavor bloom and meld. Serve chilled or at room temperature on warm naan, tucked into a buttery croissant, or scooped into crisp endive leaves.
- Garnish with a few extra almonds, a scatter of cilantro, and a crack of black pepper just before serving.
Tips & Variations
Make Ahead
This salad gets better with time — the curry deepens overnight. Make it up to 2 days ahead and refrigerate in an airtight container. Stir well before serving and taste — you may want a fresh squeeze of lime to brighten it back up. Toast extra almonds and keep them separate, sprinkling on just before serving so they stay crunchy.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The almonds will soften slightly over time — that's fine, the salad is still delicious. Do not freeze. If you're packing this for lunch, include a lime wedge on the side to squeeze over right before eating.
Substitutions
Rotisserie chicken is the obvious shortcut — shred 3 cups and skip straight to the dressing. Dried cranberries or chopped dried apricots can replace the golden raisins. Cashews or pistachios make excellent almond alternatives. For a dairy-free version, use all mayonnaise and skip the yogurt, and swap the mango chutney for 1 tablespoon honey plus a pinch of crushed red pepper. Add ½ cup of diced crisp apple for extra fresh crunch. For a spicier version, add ¼ teaspoon cayenne or a finely minced serrano pepper to the dressing.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
