Curry Chicken Salad

This Curry Chicken Salad is perfect when you're looking for new flavor variations from a classic chicken salad. It's great for lunches and picnics!
Course Main Course
Cuisine American
Keyword curry chicken salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 540kcal


  • 1/2 cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp yellow curry powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 cooked crockpot chicken breasts cut into bite-size chunks*
  • 1 tart apple, peeled and cut into bite-sized pieces**
  • 2/3 cup chopped celery
  • 1/2 cup roasted salted cashews
  • 1/3 cup raisins
  • 1/4 cup sliced chives


  • In a large bowl, whisk to combine the mayonnaise, lemon juice, curry powder, salt, and pepper. It should have a relatively thin texture, like buttermilk.
  • Add the chicken breast, chopped apple, celery, cashews, raisins, and chives. Stir well to coat.
  • Ideally, refrigerate the curry chicken salad for an hour or two before serving, so the flavors can meld and the raisins can plump. Then enjoy!


*I had 4 cups of cooked, chopped chicken, made from about 2.5lbs of raw boneless skinless chicken breasts
**Pink Lady is my favorite to use here, but granny smith is great too. You can also do Fuji for something sweeter, but overall I recommend a crisp apple.


Calories: 540kcal | Carbohydrates: 11g | Protein: 65g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 195mg | Sodium: 544mg | Potassium: 1230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 6.4mg | Calcium: 23mg | Iron: 1.7mg