Chicken salad just got a delicious update. This Curry Chicken Salad combines warm, aromatic curry powder with creamy mayonnaise, crisp celery, and sharp red onion for a flavorful, make-ahead lunch that’s both simple and satisfying. It’s a great way to change up the usual sandwich or salad routine and works especially well for meal prep, low-carb or keto meals, and can be adapted for Whole30 with compliant mayonnaise.
If you enjoy chicken, salads, and curry, this recipe brings them together in one bright, textured dish. Shredded, juicy chicken is tossed with a light, curry-spiced dressing that includes honey, lemon juice, and Dijon mustard for balance. The combination of sweet, tangy, and savory notes makes every bite interesting, while celery and red onion add crunch and a pop of color.
This curry chicken salad is ideal for making ahead. Prepare a batch at the start of the week and portion it into containers for quick lunches on lettuce leaves, in tortillas, or on toasted bread. It keeps well in the refrigerator and can be frozen if you want to preserve extra portions for later. Variations are easy — add fruit for sweetness or swap mayo for Greek yogurt to lighten it up.
Chicken Curry Salad Ingredients
- Shredded chicken: Use pre-cooked shredded chicken such as rotisserie or gently cooked breasts. Shredding leftover chicken is one of the fastest ways to assemble this salad.
- Mayonnaise: Full-fat mayonnaise gives the creamiest texture, but olive oil or avocado oil-based versions, homemade mayo, or even plain Greek yogurt can work depending on dietary preferences.
- Red onion: Finely diced red onion adds mild sweetness and a subtle bite; use less if you prefer a milder onion flavor.
- Celery: Diced celery provides the essential crunch that contrasts with the tender chicken.
- Curry powder: The star of the dish — adjust the amount to taste. Curry powder brings warmth, color, and a fragrant spice profile that defines this salad.
- Honey: A small amount of honey brightens the flavors and pairs exceptionally well with curry.
- Lemon juice: Fresh lemon juice adds acidity to balance the richness of the mayonnaise.
- Dijon mustard: Dijon contributes a touch of tang and a slight heat that ties the other ingredients together.
How to make Chicken Curry Salad
- Combine shredded chicken, mayonnaise, diced red onion, diced celery, curry powder, honey, lemon juice, and Dijon mustard in a medium mixing bowl.
- Stir the ingredients until everything is evenly coated. Taste and season with salt and pepper as needed. Serve immediately or chill to allow the flavors to meld. Garnish with sliced green onions if desired.
Tips for Success
- Use leftover chicken: This recipe is a perfect way to transform leftover rotisserie or roasted chicken into a new meal.
- Make your own shredded chicken: If starting from raw, poach or pressure-cook chicken breasts until tender, then shred for best texture.
- Try adding fruit: Diced apples, grapes, or a handful of raisins add a sweet contrast that plays nicely with curry and makes the salad more complex.
- Adjust the curry: Curry blends vary, so start with less and increase to taste. A little turmeric-forward mix will add color without overwhelming heat.
- Serve options: Spoon the salad into lettuce cups, fold into a tortilla, pile onto toasted bread or split a bagel — it’s versatile and portable.
Frequently Asked Questions
How many calories are in a chicken curry salad?
One serving of this curried chicken salad contains approximately 382 calories. This makes it a satisfying option for a moderate-calorie lunch.
What is curry powder made of?
Curry powder typically includes turmeric, cumin, ginger, and black pepper. Some blends also add garlic powder, coriander, fenugreek, or cinnamon. Use a blend you enjoy and adjust the amount to match your flavor preference.
How long will this keep?
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze portions in an airtight container or freezer bag for up to 4 months. Thaw in the refrigerator before serving; note the texture may change slightly after freezing.
What to serve this with
- Butter-toasted or homemade burger buns
- Warm naan or flatbread
- Bagel chips, crackers, or crispbread
- Lettuce leaves for low-carb wraps
- Toasted English muffins or sliced baguette
More Chicken Salad Recipes
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Greek Yogurt Chicken Salad
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Best Chicken Salad Recipe
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Dill Pickle Chicken Salad
Curry Chicken Salad
Ingredients
- 3 cups shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup red onion, diced
- 2 ribs celery, diced
- 1 1/2 tsp curry powder
- 1 tsp honey
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Green onions for garnish, if desired
Instructions
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Add shredded chicken, mayonnaise, diced red onion, diced celery, curry powder, honey, lemon juice, and Dijon mustard to a medium bowl. Toss until well combined and evenly coated.
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Taste and season with salt and pepper. Chill briefly if you prefer a cooler salad or serve immediately. Garnish with sliced green onions and enjoy with your choice of bread, crackers, or lettuce wraps.
Nutrition Information
Did You Make This?
Your feedback helps others discover this recipe. Leave a review and share photos to show how you served it — on bread, in wraps, or with a fresh salad. Enjoy!