Old fashioned chicken salads are back. To be honest I don’t think they ever went out. Curried chicken salad has been around for a very long time and featured on fancy restaurant menus, deli’ and buffet bars. This recipe is a lighter version of the classic curried chicken salad.
This curried chicken salad is creamy without being too mayo-heavy, (overtly mayo-heavy sandwiches taste somewhat offensive to me). This is one chicken salad everyone should have in their back pocket—whether it’s to repurpose leftover roast chicken for lunch or packed for a weekend picnic, a quick mid-day meal, or simply a tasty appetizer for unexpected guests. The key is using tender, juicy chicken. I typically use homemade poached chicken, but a store-bought rotisserie chicken works great too. Serve tucked in a toasted grainy sandwich bread, brioche buns or on a bed of soft Bibb lettuce, this chicken salad is a hit every time
This is one classic recipe that I turn to time and again. It’s simple, creamy, and packed with flavor—a chicken salad you’ll find at many delis, but this one is lighter and lot more flavorful.
Ingredient Highlights
- Chicken: highlight of the salad, makes it a protein rich satisfying base. Leftover store bought roast chicken is excellent for this recipe, other option is to poach your own chicken. Full recipe here.
- Curry Powder: a warm spice blend that gives the salad its distinctive curried flavor. Not to confuse with garam masala. Curry powder, is a blend of spices with turmeric as the highlight + coriander, cumin, ginger, cinnamon, and cardamom. It has a distinctive yellow color.
- Fruit: for a burst of sweetness and juiciness, fruit complements the savory and spicy elements of the salad. Raisins, apple, grapes, blueberries are good choices.
- Vegetables: Adds a crisp, refreshing texture and sharpness along with a pop of color that contrasts with the creamy dressing and tender pieces of chicken. Celery, cucumber, radish and a little chopped red onion are our favorites.
- Toasted nut: Adds a rich, nutty crunch with a slight saltiness, providing texture and a savory balance to the sweet and spicy notes. Sliced or chopped toasted almonds are the best.
- Mayonnaise: mayo adds richness to the overall flavor. I suggest using a high-quality Mayo like avocado based mayos.
- Sour cream/Greek yogurt: Lightens up the mayo with a tangy note, contributing to a more balanced and smooth. Greek yogurt is a great substitute( added protein and probiotics), though I think sour cream gives better flavor.
- Lime juice: Adds brightness and acidity, cutting through the richness of the mayo and enhancing the fresh taste of the salad.
- Honey: to balance the spices and tartness of the dressing, + balances the flavor profile.
- Mustard: adds sharpness and piquant flavor.
Curried Chicken Salad
Ingredients
- 4 cups cooked chicken, shredded or diced
- 1 small Apple diced or a cup of grapes or blueberries
- 3 Sticks celery chopped into small pieces
- 3 tbsps chopped red onion optional
- 2 scallions chopped
- 1/4 cup raisins optional
- 2-3 tbsp good quality mayo
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp curry powder or one tsp each(turmeric, ground cumin, coriander)
- 1 teaspoon Dijon mustard
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp fresh cracked black pepper
- 1/3 cup toasted almonds or nut of your choice
- 1/2 tap sea salt
- cayenne pepper for extra heat
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream or Greek yogurt, curry powder, mustard, honey, lemon juice, pepper, and salt.
- Add the chopped chicken, celery, onion, raisins, diced apples, or fruit of your choice and scallions to the dressing. Toss well to combine, then taste and adjust seasoning, Add cayenne pepper, if desired for extra heat.
- Transfer the chicken salad into a covered container and chill until ready to serve. Right before serving, stir in the toasted nuts to preserve the crunchy texture.
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