Curry Chicken Salad

Overhead view of a bowl of chicken curry salad.

4.83 from 52 votes

Curry Chicken Salad is a quick and tasty alternative to traditional chicken salad, made with curry spices, sweet raisins, and crunchy almonds.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Main Course

Cuisine: American, Indian

Total Cost: $5.69 recipe / $1.42 serving

Servings: servings (1 cup each)

Calories: 377kcal

Author: Beth Moncel

Ingredients

Dressing

¼ cup mayonnaise $0.80
¼ cup plain yogurt $0.34
1 tsp lemon juice $0.01
½ tsp honey $0.02
1 tsp curry powder * , $0.10
¼ tsp salt $0.02
freshly cracked pepper to taste , $0.02

Salad

2.5 cups chopped cooked chicken ** , $6.67
pinch salt and pepper $0.05
2 stalks celery $0.18
3 whole green onions $0.28
½ cup sliced almonds $0.61
½ cup raisins $0.59

Instructions

Make the dressing by stirring together the mayonnaise, yogurt***, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.

See how we calculate recipe costs here.

Video

Notes

*You can use any type of curry powder you like. I prefer a mild curry powder. Different brands can have a more intense flavor than others, so be sure to taste and adjust to your preference.

**You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You'll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.

***I highly recommend using both yogurt and mayonnaise in this recipe for the best flavor and texture. However, if you want, you can just use one or the other depending on what you have to hand.

Nutrition

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