Curry Chicken Salad
Okay, so you know those days when you stare at your fridge and wonder if it’s possible to transform leftovers into lunch magic? That’s basically how I first stumbled into making curry chicken salad—kind of by necessity, mostly out of sheer curiosity (and a little bit of laziness, let’s be honest). My Aunt Cindy claims she invented it one summer when all she had in the fridge were ‘mystery Tupperwares’—but knowing her, that could just be another fish tale from her endless lunchbox sagas. Anyway, I started making it to use up extra roast chicken and somehow now it’s become my default party trick. If you’ve never tried chicken salad with curry powder, buckle up. It’s one of those weird-sounding combos that just works and sneaks up on people. Oh, and if you accidentally end up with a turmeric-stained cutting board—welcome to the club!
Why I Keep Coming Back To This (Even When I’ve Botched It)
I make this curry chicken salad pretty much any time I need something quick, bold, and reliable—plus, my family goes absolutely wild for it, especially when I toss in some juicy grapes or swap in apples (the crunchier the better, unless you have loose fillings—then maybe not). It’s my go-to potluck option, cause people always assume it’s fancier than it is. Actually, sometimes the curry powder gets a little clumpy, which used to drive me bananas, but I’ve stopped worrying about it. You can stir it out or just pretend it’s ‘rustic’ (wink). Plus, it’s easily made ahead, and if you have picky folks, just let them pick out the raisins—there’s always one. Basically, no matter how much I accidentally overdo the mayo, someone always scrapes the bowl clean anyway.
What You’ll Need (But Don’t Panic If You’re Missing Something)
- Cooked chicken: About 2 cups shredded or diced. Leftover rotisserie chicken is my lazy day hero—poached, roasted, or even grilled chicken breast all work. I’ve used pulled turkey before; totally fine.
- Mayonnaise: Around 1/2 cup (sometimes I do half Greek yogurt if I’m feeling virtuous, but honestly—mayo is just easier)
- Curry powder: 1–2 teaspoons, to taste. Any brand; my grandma swore by Maharajah, but I just use the store brand when I’m out
- Lemon juice: 1 tablespoon, more or less. Lime in a pinch. Bottle stuff works, but fresh is a little brighter.
- Celery: 2 stalks, chopped (if you hate celery, try bell pepper—no complaints from me!)
- Red grapes or apples: A handful, halved or diced. I use whatever’s in my fruit bowl.
- Red onion: A couple tablespoons finely chopped (green onions in springtime are ace, or swap in mild shallot)
- Golden raisins (optional): About 1/4 cup—though some folks don’t love ’em, and that’s okay
- Salt and pepper: To taste, obviously
- Chopped cilantro or parsley (optional): Just a sprinkle for color, if you’re feeling fancy
Here’s How I Actually Make It (Mistakes Welcome)
- In a big bowl, stir together your mayo, curry powder, lemon juice, a big pinch of salt, and some black pepper. (This is where I usually sneak a quick taste and might add more curry, depending. Or lemon—whatever’s calling louder.)
- Add your chicken, celery, onion, raisins if using, and grapes or apples. Don’t be shy about mashing it all up or leaving chunks—depends what mood I’m in. Seriously, don’t worry if it looks weird at this point. It sorts itself out.
- Toss it all around gently till everything is coated and nothing’s sad and dry looking. If it seems too thick, a dribble of water or extra lemon wakes it up.
- Check the salt again. This is the moment I remember I forgot to chop the parsley, so toss that in now if you like green flecks.
- Chill it for at least 30 minutes in the fridge. Or don’t—sometimes I don’t wait, but the flavors play together way better if you leave it alone.
Keep These In Mind (Lessons Learned The Messy Way)
- If you use too much curry powder, it can taste a bit metallic. I’ve done it. You can rescue it with extra mayo or a splash of maple syrup—yes, really.
- Don’t use watery cooked chicken (like straight from a slow cooker) unless you squeeze out some liquid first. Otherwise? Soggy city.
- The salad tastes wildly better the next day, but see Storage info for why that’s wishful thinking at my house.
- If you forget the grapes, don’t sweat it; just add extra crunch with a few nuts or seeds if you want.
I’ve Tried These Mix-Ups (Some Hits, Some Epic Fails)
- Once I tried swapping mayo for all yogurt—nope, tasted like a health kick gone off the rails. Half and half is way better, trust me.
- Added a spoon of mango chutney once. Actually, I think that was a win; weird but good. If you want to make your own chutney, Cookie & Kate’s recipe is lovely.
- I sometimes toss in roasted cashews instead of raisins. Crunchy and a bit luxe.
- I’ve seen people add diced cucumber or shredded carrots. Not my thing, but hey—you do you.
No Fancy Gear? No Worries
All you need is a decent bowl, something to stir with, and a knife to chop (if you haven’t got a good chef’s knife, a paring knife or even a bread knife sort of work). If you’re desperate, clean hands and a fork can mix almost anything—just watch the splatter.
Storing Leftovers (If There Are Any…)
Technically, this will keep in an airtight container in the fridge for up to 3 days. But honestly, in my house it’s usually gone by the next morning (and if you leave some for a late-night nibble, good luck finding any). By the way—if it looks a bit stiff after chilling, a spoonful of yogurt stirs it right back to life. Here’s some proper food storage advice for the nitpickers.
How I Like To Serve It (When I Actually Plate Things)
I usually just shove it between slices of grainy bread or heap it onto crackers but for company, I might use lettuce cups or spoon it onto a bed of salad greens (arugula if I’m feeling posh). My family tradition—if you can call it that—is eating it with leftover naan or pita, because why not?
Hardwon Lessons (A.K.A. Things I’ve Goofed Up So You Don’t Have To)
- I once tried to rush the mixing right after cooking hot chicken; it turned the mayo oily and weird. Let your chicken cool, it’s worth the wait.
- Adding too much lemon juice turned everything mushy and sad. Start with less; you can always add more. (Pretty sure that’s a life lesson too?)
- Actually, if you add the celery last, it stays crunchier longer.
People Actually Ask Me This Stuff
- Can I freeze it? I mean… you can, but it goes watery and weird. Best to eat fresh—or hey, send me the leftovers?!
- What’s the best curry powder? I’m not loyal—I use whatever’s on hand. Hot tip: a dash of garam masala is nice if you want more depth. Serious Eats did a great big curry powder taste test if that helps.
- Can I make it vegan? Sure, swap in chickpeas for chicken and use vegan mayo. On second thought, I’d probably mash half the chickpeas for a creamier texture.
- Does it travel well? Yes, but keep it cold, or you’ll have a pretty questionable car ride. Maybe tuck an ice pack under your container?
And just for the record: if you drop a dollop on the kitchen floor while mixing (not that I ever have), the five-second rule applies, doesn’t it? Anyway, hope you try it and, if you come up with a weird add-in that works, send word—I collect those like some people collect fridge magnets.
Ingredients
- 2 cups cooked chicken breast, diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 teaspoons curry powder
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes, halved
- 1/4 cup sliced almonds
- 1/4 cup green onions, thinly sliced
- Salt and pepper to taste
Instructions
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1In a large bowl, whisk together mayonnaise, Greek yogurt, and curry powder until smooth.
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2Add the diced cooked chicken, celery, grapes, sliced almonds, and green onions to the bowl.
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3Stir all ingredients together until well combined and evenly coated with the curry dressing.
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4Season with salt and pepper to taste. Mix again to combine.
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5Chill the salad in the refrigerator for at least 15 minutes before serving. Serve on bread, in a wrap, or over a bed of greens.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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