Chicken Curry Salad Recipe (with Rotisserie Chicken)
My curried chicken salad is a tasty twist on the classic, with crunchy celery, sweet bell pepper, crunchy peanuts and tart-crisp apple. For convenience, you can use leftover rotisserie chicken in the curried salad recipe. It makes excellent sandwiches and dresses up a bed of greens.
Chicken salad has a special place in my heart. There’s something about the combination of poultry, crunchy veg, herbs and sweet fruit in a mayo-laced dressing that makes my stomach rumble.
I’ve shared versions like this Loaded Waldorf Chicken Salad Recipe and my Tropical Mango Chicken Salad, which uses homemade mango chutney, and if curry is your thing, my creamy Curried Mango Salad Dressing is a must make.
This curried chicken salad is another winner, with diced apple and roasted peanuts in a creamy curry dressing. So GOOD.
Why you’ll love this recipe:
- On the table in 25 minutes–no cooking required.
- Everyday ingredients with plenty of room to customize to your tastes.
- Make it mild or spicy — according to your diners tastes.
- Keeps in the fridge for 5 days (great for meal prep).
- Lower in carbs, high in protein, and lighter than most chicken salads thanks to Greek yogurt in the dressing.
Ingredients:
- Roasted Chicken – For convenience, I use the breast meat from a store-bought rotisserie chicken. But you can also learn how to rotisserie chicken on a grill or use poached chicken breasts for curried chicken salad.
- Celery – Finely dice the celery into ¼” pieces. You don’t want large chunks.
- Red Bell Pepper – Sweet pepper adds flavor and sweetness to the dish.
- Onion – I used white onion, but you can also use red onion.
- Scallions – a.k.a. green onions, we like them sliced thin, crosswise.
- Apple – You can use any crisp-firm apple you like. I’ve made it with Granny Smith, Honeycrisp, Fuji and Galas and they all work well.
- Raisins – or other dried fruit (optional, but good).
- Roasted Salted Peanuts – Don’t use Spanish peanuts or ones with the skin. We like the Virginia Peanuts from Costco; they’re super-crunchy.
- Fresh Cilantro -a.k.a. coriander adds a bright herbal taste to the chicken curried salad recipe.
- Greek Yogurt – gives the curry dressing a lightness.
- Mayonnaise – gives the curry dressing a richness.
- Curry Powder – You can use hot, sweet or a curry blend like a Maharaja. I get mine from Penzey’s (they have several varieties to choose from and I usually get a few).
- Turmeric – gives a beautiful golden color to the chicken salad.
- Kosher Salt & Black Pepper – for seasoning.
Instructions for curry chicken salad recipe:
- Combine the Greek yogurt, mayonnaise, honey, curry powder, turmeric salt and pepper in a small bowl. Set aside.
- Chop the celery, onions, bell pepper, scallions and apple into ¼” dice and transfer to a large bowl.
- If using a rotisserie chicken, remove the breast meat and discard the skin and bones. Dice the meat into bite-sized chunks and add it to the vegetables.
- Add the chopped peanuts and cilantro.
- Add the dressing and toss to coat.
Pro-Tips:
- Start with half the dressing, then add more a spoonful at a time until the salad is lightly coated — not wet or heavy.
- Make it 1–2 days ahead for easy meal prep. Add the nuts and fresh herbs just before serving so they stay crunchy and vibrant.
Swaps and Variations:
- Nuts: I used salted roasted peanuts for crunch, but cashews, pistachios, sliced almonds, toasted pecans, macadamias, or chopped Brazil nuts all work well.
- Dried fruit: Add ⅓–½ cup golden raisins, dried cherries, currants, or chopped apricots for sweet, chewy bites.
- Grapes: Halved red seedless grapes add juicy sweetness and pair especially well with the curry flavors.
- Fresh herbs: Finish with chopped parsley or Thai basil for extra freshness.
FAQ’s
Creamy mayo, celery, onion and sometimes fresh or dried fruits and nuts are commonly found in chicken salad recipes.
This dish can be used as a sandwich filler, on a bed of lettuce or stuffed into a pineapple boat or hollowed out tomatoes. Serve it with things you’d normally serve with those types of ingredients, such as potato chips, a green leaf salad, or fresh biscuits or popovers.
I don’t recommend freezing this because the vegetables and apples will seep their liquid and the texture changes when frozen.
Ina’s uses full-fat mayonnaise and Major Grey’s chutney; this salad is lighter swapping mayo for Greek yogurt. Additionally, her’s includes raisins and cashews whereas this version uses diced apple and peanuts.
This chicken curry salad recipe makes excellent sandwiches. We like it on soft toasted brioche buns or a split croissant, but you can also make mini tea sandwiches with it or “slider-style” using the small Hawaiian rolls.
There are many types of curry powder from sweet to hot and somewhere in between. If your tastes run spicy, use a hot curry or a medium blend. If you have heat-sensitive guests, go with a sweet curry.
Chicken curry is a hot dish made of large chunks of chicken simmered in a curry sauce – made from many ingredients like turmeric, cumin, chiles and fresh ginger, usually served with steamed rice. Curried chicken is seasoned with curry powder.
You can cook chicken breasts by baking skin-on, bone-in chicken breasts at 425° for 20-25 minutes. Or make Perfectly Poached Chicken Breasts, which keep the meat moist and tender.
Curried Chicken Salad Sandwiches
- Bread options: Serve it on toasted sourdough, buttery croissants, brioche buns, seeded whole grain bread, soft sandwich rolls, pita pockets, wraps, or tucked into crisp lettuce cups for a lighter option.
- Add-ins and fillings: Layer on sliced tomatoes, crisp lettuce, cucumber, avocado, sprouts, bacon, red onion, or sharp cheddar cheese. For extra crunch and sweetness, add grapes, apple slices, golden raisins, or dried cherries.
- Nut variations: Peanuts add great crunch, but chopped cashews, pistachios, almonds, pecans, or walnuts all work well. Macadamias would be extra-luxurious.
- Make it spicier: Add a spoonful of mango chutney, a pinch of cayenne, diced jalapeños, or extra curry powder for more heat and depth.
- Serve it with: Kettle chips, fresh fruit, pasta salad, corn salad, cucumber salad, dill pickles, potato salad, or a simple green salad with vinaigrette. It’s also great alongside a cup of chilled soup in the summer.
Storage:
- Keep the curried chicken salad in an airtight container in the refrigerator for up to 3-5 days.
Freezing:
- I don’t recommend freezing this recipe as it contains fresh vegetables that leak moisture into the dressing when thawed.
What to do with curry chicken salad?
- Serve it with crackers for an appetizer.
- Serve curried chicken salad over hot steamed rice with my Curried Mango Chutney on the side.
- Spoon it into hollowed-out tomatoes, avocados, or lettuce cups for an easy lunch or light summer dinner.
- Serve alongside my Curried Rice Salad for a full curry-themed spread.
- Make a picnic-style platter with curried chicken salad, naan or pita wedges, sliced cucumbers, grapes, and a little extra chutney or yogurt sauce on the side.
More salads that act as sandwich fillings:
Curried Chicken Salad with Rotisserie Chicken
INGREDIENTS:
For the Dressing
- ⅓ cup nonfat greek yogurt
- ⅓ cup mayonnaise
- 1 tablespoon curry powder (can use sweet, hot or madras)
- ¼ teaspoon turmeric
- 1 tablespoon honey
- ½ teaspoon salt we use Diamond Crystal kosher salt
- ¼ black pepper
For Chicken Salad
- 3 cups rotisserie chicken meat diced
- ½ red bell pepper ¼" dice
- 2 stalks celery ¼" dice
- ¼ cup red onion ¼" dice
- 4 scallions thinly sliced
- 1 medium apple peeled, seeded and finely diced
- ⅓-½ cup dried raisins (optional) (we like golden raisins) or other dried fruit
- ⅓ cup roasted, salted peanuts
- ¼ cup cilantro roughly chopped
DIRECTIONS:
- In a small bowl, combine ⅓ cup nonfat greek yogurt, ⅓ cup mayonnaise, 1 tablespoon curry powder, ¼ teaspoon turmeric, 1 tablespoon honey, ½ teaspoon salt, ¼ black pepper and stir until well combined. Set aside.⅓ cup nonfat greek yogurt, ⅓ cup mayonnaise, 1 tablespoon curry powder, ¼ teaspoon turmeric, 1 tablespoon honey, ½ teaspoon salt, ¼ black pepper
- In a large bowl, combine the 3 cups rotisserie chicken meat, ½ red bell pepper, 2 stalks celery, ¼ cup red onion, 4 scallions, 1 medium apple, ⅓ cup roasted, salted peanuts, ¼ cup cilantro, and toss to combine.3 cups rotisserie chicken meat, ½ red bell pepper, 2 stalks celery, ¼ cup red onion, 4 scallions, 1 medium apple, ⅓ cup roasted, salted peanuts, ¼ cup cilantro
- Add about half of the dressing mixture and fold it into the salad. Add more dressing as needed. It should be moist but not soupy.
- Cover and refrigerate until ready to serve. Great for sandwiches, tucked into a pita pocket, or served on a bed of lettuce.
NOTES:
NUTRITION:
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Very interesting mix of flavors. I really liked it.
I’m so glad you did!
Now that summer grilling season is here, salads will be a staple for the next several months. This looks delicious. Curry and chicken are such a great flavour profile. Perfect to take on picnics too.
My husband is literally addicted to rotisserie chicken, we buy one every week, so I’m thrilled to have this recipe to shake things up a bit!
My husband is the same way, Sue! Let me know how he likes this!
This is such a delicious salad – my mouth watered just reading through the ingredients! And thank YOU for the non-fat greek yogurt! 😉
You’re welcome for the nonfat greek yogurt! We’ve all got to watch it during the summer, right?
Now, this is a good looking salad!! 🙂
Thank you, Silvia – tastes even better!
Chicken salad is a classic and I love the addition of curry flavor. I also love how quick this recipe is, looks delicious.