Curry Chicken Salad
If you like classic chicken salad, you’re going to love this curry chicken salad flavored with aromatic spices. It’s delicious served in sandwiches or in lettuce wraps for a easy, healthy lunch.
Ingredients and Substitutions
- Rotisserie chicken. Use cooked chicken breasts or leftover chicken for this recipe.
- Vegetables: Celery and red onion. We also love adding chopped cucumber, green onions/scallions, green apple or grapes to this curried chicken salad. Raisins/golden raisins, cranberries, cashews or almonds are also good options and add great crunch.
- Mayonnaise. I used Hellmann’s but use any mayo of your choice.
- Greek yogurt. Sour cream can be substituted.
- Spices: Curry powder, paprika, cumin, salt and black pepper. Other spices like turmeric, garlic powder, ground coriander, chilli powder/cayenne pepper and celery salt can be added for more flavor.
- Honey. Maple syrup can also be used for a little sweetness.
- Chopped fresh cilantro/coriander.
How to make curry chicken salad
- Make the dressing: Whisk together the mayo, greek yogurt, spices and honey in a large bowl. Add a squeeze of lemon juice (optional) then taste and adjust the seasoning.
- Shred the chicken: De-bone the chicken and discard any bones. Shred the meat with two forks or in the bowl of a stand mixer.
- Mix the salad: Add the chicken to the dressing with the chopped red onion and celery. Stir together until combined then cover and refrigerate for 30 minutes before serving.
Can I make this ahead?
Chicken salad is actually best made in advance. I would suggest making it at least 30 minutes before serving but it will last for 3-4 days in the fridge kept in an airtight container.
Serving Suggestions
We love serving chicken salad in sandwiches, wraps or in lettuce wraps for a low carb lunch. It’s also a delicious recipe to serve with crackers or crudités.
Chicken Salad Recipes
Servings: 6
Calories: 158kcal
Ingredients
- 1 rotisserie chicken
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- ½ cup mayonnaise I used Hellmann's mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp curry powder
- pinch of paprika
- 2-3 tsp lemon juice
- 1-2 tsp honey
- salt and pepper to taste
- 1-2 tbsp chopped cilantro
Instructions
- Combine the mayo, yogurt, spices, honey, lemon juice, salt and pepper and stir together.
- Remove the skin and bones from the rotisserie chicken then add the meat to the bowl of your stand mixer.
- Using the whisk attachment, mix on low until the chicken is shredded to your preference. You can also use two forks to shred the meat.
- Add the celery, red onion and dressing to the shredded chicken and mix well.
- Taste and adjust the seasoning if necessary.
- Chill the chicken salad for at least 30 minutes but ideally overnight then serve.
Nutrition
Calories: 158kcal | Carbohydrates: 3g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 518mg | Potassium: 261mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!