Curry Chicken Salad
on Aug 18, 2023, Updated Aug 29, 2024
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Flavorful, protein-packed, and incredibly easy to make, this curry chicken salad will be a repeat favorite in your household.
Food can bring up so many memories. Whenever I make this Curry Chicken Salad, I think back to my junior year of college when I studied abroad in Oxford. Being a college student, I was on a pretty tight budget so I rarely ate out.
However, there was this one bakery that I walked by after school that made irresistible curry chicken salad sandwiches. This quickly became my “eating out” splurge, and I still think back on this time fondly.
One reason I love this particular chicken salad is that it’s full of colorful veggies. Shredded red cabbage, red bell pepper, green onion, and cilantro make for the prettiest salad.
The addition of dates (or golden raisins) adds a natural sweetness that balances out the subtly spicy flavor of the curry powder. Some chopped cashews (one of my favorite nuts!) add a bit of texture to the salad as well.
For an easy lunch, I like to top a big dollop of chicken salad on a few lettuce cups. And, best of all, the flavors further develop over time. So make a big batch on Sunday night and have a week’s worth of lunches ready to go.
I hope you love it as much as I do… Cheers!
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Ingredients for Curried Chicken Salad
Grab these ingredients to mix up one of the tastiest chicken salads to date!
- Cooked Chicken: A rotisserie chicken from your local grocery store will make this salad super easy to make.
- Mayo: I used Primal Kitchen Avocado Oil Mayo since it’s free of seed oils. Add more or less depending on how saucy you like it.
- Curry Powder: Each variety is slightly different, but most will contain a mix of turmeric, cumin, ginger, and black pepper.
- Veggies: The more color the better! Red cabbage, red bell pepper, green onion, and cilantro make for a vibrant bite.
- Dates: The perfect pop of sweetness. You can substitute golden raisins as well.
- Cashews: If you’re feeling fancy, roast the cashews in the oven for a few minutes before chopping them and adding to the salad.
- Lettuce Cups: Boston or bibb lettuce works best for lettuce cups — and it makes for the cutest presentation too!
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Pin ItHow to Make Curry Chicken Salad Recipe
Chicken salad is one of the easiest make-ahead meals.
To start, add the pre-cooked diced chicken from a rotisserie chicken to a large bowl. Combine with the mayo, curry powder, salt, and pepper. Stir everything together and taste. Adjust the seasoning to your tastes, adding more salt, pepper, or curry powder depending on how spicy you want it!
Add in the shredded red cabbage, chopped bell pepper, diced green onion, chopped cashews, chopped dates or golden raisins, and chopped cilantro. Stir everything together.
Serve on top of lettuce cups, in a salad, or by the spoonful right out of the bowl! Store leftovers in the fridge for three to four days. Enjoy!
More Chicken Salad Recipes To Love:
- Avocado Corn Chicken Salad
- Peanut Satay Chicken Salad Cups
- Easy Buffalo Pulled Chicken Salad
- Autumn Cranberry Pecan Chicken Salad
CURRY CHICKEN SALAD
Ingredients
- 5 cups diced cooked chicken (I used a rotisserie chicken)
- ¾ cup mayo + more to your liking (I used Primal Kitchen avocado oil mayo)
- 1 tablespoon curry powder
- ½ cup red cabbage, shredded
- ½ cup red bell pepper, diced
- ⅓ cup green onion, diced
- ⅓ roasted cashews, roughly chopped
- ⅓ cup chopped dates or golden raisins
- ⅓ cup cilantro, chopped
- Salt and pepper to taste (amounts will vary based on whether your chicken is seasoned)
- Lettuce cups for serving (optional)
Instructions
- Add the cooked chicken, mayo, curry powder, and salt and pepper to a bowl and stir to combine.
- Taste and adjust seasoning to your preference.
- Stir in the remaining ingredients: red cabbage, bell pepper, green onion, cashews, dates or golden raisins, and cilantro.
- Serve on top of lettuce cups and ENJOY!
We meal prep this curry salad almost every week! It has so much flavor and is insanely easy to make. Love love love.