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Bold, creamy, and bursting with sweet-and-savory goodness, this Chicken Curry Salad is anything but ordinary! Featuring juicy chicken, crunchy cashews, sweet raisins, crisp celery, and tart apples—all tossed in a silky, golden curried dressing, it’s the kind of chicken salad recipe that’s perfect for everything from wraps and sandwiches to picnic celebrations. Best of all, you’ll need just 15 minutes to make it!

“SO delicious! Even my super picky hubby loved it!!”

– Jackie
Overhead photo of a bowl of chicken salad with curry, raisins, cashews, and apples.

Update: This recipe was originally published in January 2024. I made updates to the article below to include more information about making the best curry chicken salad at home. 

Hi, friends! If you’re looking to upgrade your average lunch or simply need a crowd-pleaser for a potluck or picnic, I’ve got just the ticket:

Table of Contents

About this curry chicken salad

Imagine: tender, juicy chunks of chicken breast mingling with tart apples, buttery cashews, crisp celery, and sweet raisins, all wrapped in a creamy-dreamy curry-spiced dressing. Each bite is a celebration of fantastic flavors and beautiful, balanced textures—think: vibrant hues, gentle warming spices, and subtle sweetness with plenty of heft.

Best of all, this salad is an absolute cinch to prepare in 15 minutes or less—just dice, whisk, mix, and enjoy! Perfect for everything from weekday lunches to luxe brunches, this curry chicken salad brings bold flavor and feel-good flavor to any table.

Why you’ll love this recipe

Wondering if this cashew curry chicken salad recipe is a good fit for you? Aside from boasting a delightful blend of sweet, savory, crunchy, and creamy goodness, it’s also:

  • Quick and Easy. All you need is a quick 15 minutes to whip up a batch of the best curried chicken salad around! Take it from me: this is a lifesaver for busy weeknights or when you get an unexpected case of the hangries.
  • Wholesomely Delicious. This protein-packed curry salad is made with entirely whole food ingredients you can feel good about serving your family.
  • Meal Prep Friendly. This delicious twist on classic chicken salad is perfect for meal prep days and making ahead.
  • Versatile As Ever. Whether you serve this tender chicken curry salad on a fluffy croissant as a sandwich, scoop it atop a mixed green salad, or eat it with crackers and fruit as a “girl dinner,” this curried chicken salad with raisins and cashews is IT.

If you love quick curries, be sure to try these chicken squash curry, curry meatball recipe, or Thai curry with salmon next.

Overhead photo of chopped cooked chicken breasts, apples, celery, cashews, raisins, and fresh herbs neatly arranged in bowls on a kitchen counter.

Ingredients for chicken salad with curry

  • Mayonnaise. I like Duke’s creamy mayo. But, use just enough to suit your taste (which might be zero)! 
  • Greek Yogurt. For creamy tanginess, plus protein. 
  • Lime Juice. I love the bright acidity of fresh lime juice here. Make sure you’re using fresh citrus for the best results. Swap: You can use fresh lemon juice instead.
  • Honey. A touch of sweetness goes a long way. Swap: Other liquid sweeteners, like agave nectar, work too.
  • Curry Powder. Different blends will have different ratios of spices, meaning they can vary widely. The most common are yellow curry powder or madras curry powder—choose any brand you like (e.g. Spicewalla). Swap: If you prefer a spicier curry chicken salad, use another variety of curry powder like Garam Masala.
  • Ground Turmeric and Ground Ginger. – I like to add more than what’s already in the curry powder. Swap: You can also use freshly grated turmeric and/or ginger if you prefer.
  • Cooked Chicken. Feel free to use a rotisserie chicken, shredded chicken breasts, leftover roast chicken, poached chicken, or any variety of cooked poultry. 
  • Granny Smith Apple. Tart, tannic green apples are the perfect addition to this yogurt curry chicken salad. Swap: Any sweet-tart, crunchy variety you prefer.
  • Celery. Lends the perfect crispness and earthiness.
  • Green Onions. Use both the white and dark green part of the scallions for the best of flavor and appearance. Swap: In a pinch, finely diced white, yellow, or red onions, or shallots work too. 
  • Raisins. Don’t knock it till you try it! I love the sweet, chewy bursts of flavor raisins provide. Swap: Either sultanas (golden raisins) or sub in chopped dried apricots.
  • Cashews. For richness and crunch. Swap: Use almonds instead.

If you’ve got leftover roasted cashew nuts, put them to good use in these recipes: Chicken with Cashews and Roasted and Spiced Mixed Nuts.

Recipe variations

As much as I love this curry chicken apple salad just the way it is written, this is the kind of recipe you can feel free to tweak to your heart’s content. Here are just a few ideas to inspire

  • Dairy-Free Version. If you love the creaminess of my easy curry chicken salad with yogurt but can’t handle the lactose, simply swap in your favorite vegan yogurt substitute.
  • Vegan Option. Go dairy-free, opt for a vegan mayo, and swap in rehydrated soy curls for the chicken. 
  • Grape Addition. Stir in some juicy grapes for a pop of sweet flavor.
  • Herby Freshness. For an added touch of brightness sprinkle in some cilantro or dill.
  • Extra Flavor. For the most robust flavored curry salad, I recommend adding the following optional spices to your curry salad (to taste): Cumin (for warmth), Cayenne (for heat), Celery Salt (for earthy seasoning), and Coriander (for a warming spice).
Overhead photo of all the ingredients for chicken salad recipe with curry in a large mixing bowl (before being mixed together).

Chef expert tips for perfect results every time!

Below are a few tips and tricks to ensure your curry chicken salad with cashews and raisins comes out perfectly every time:

  • Dice Uniformly. Chopping the chicken and veggies into uniform-sizes ensures each and every bite is perfectly balanced.
  • Spice it Up Just Right. You’re the boss, so don’t be shy about trying different curry powders or blends. Some can bring the heat, while others keep it mellow. Taste as you go when mixing your curry dressing to make sure it’s dancing to your taste buds’ tune. And remember, a pinch of this or a dash of that can take it from good to your personal kind of amazing!
  • Juicy Raisins, Anyone? If you’re all about plump, juicy raisins that burst with flavor, give ’em a little spa treatment! Soak them in some warm water or orange juice for about 10-15 minutes before you toss them into the curry salad. Just remember to give them a good drain before they join the mix.
  • Toasty Goodness. Toast those cashews, and watch the magic happen! Add them to a dry skillet over medium heat, then let them cook for a few minutes until they get all fragrant and lightly browned. Trust me, this makes them extra tasty and gives your salad a satisfying crunch.
  • Make It Yours, All the Way. Don’t hold back on creativity! Swap varieties of apples or rasins, use different nuts, throw in your favorite fres herbs, and more. This salad is your culinary playground, so go wild.
  • Chill Before Serving. Pop your salad in the fridge for at least 30 minutes before showtime. This gives all the flavors a chance to cozy up and have a flavor party, making each bite even more delicious.
Overhead photo of the ingredients for curry chicken salad dressing in a small mixing bowl.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What does chicken curry salad taste like? 

Making this chicken salad recipe with curry is like hosting a flavor fiesta for your mouth! It’s a delightful blend of savory, slightly spicy curry with the sweetness of apples, raisins, and the crunch of cashews. 

Is curry good in chicken salad?

The curry adds a unique depth that pairs beautifully with the other ingredients. 

Can I use canned chicken?

You can use whatever type of cooked chicken you like to make chicken salads. I personally think rotisserie chicken, freshly cooked chicken, or leftover roasted chicken offers the best texture and flavor. However, you can definitely use canned chicken if you prefer— just be sure to thoroughly drain it before using.

Is chicken salad curry spicy?

As for spiciness, it can be as mild or as fiery as you like, depending on your curry powder choice and how much you use. Yellow curry powders are mild in flavor, so opt for a spicy blend if you’re looking for a little spicy heat.

Can I make this ahead of time?

You sure can! In fact, this recipe for chicken salad with curry actually tastes its best if you let it sit in the fridge for a few hours, that way the flavors have an opportunity to meld and merry.

Overhead photo of a bowl of curry chicken salad with cashews.

Serving curry chicken salad recipes

Once you make a batch of this, consider serving it one of the ways below:

Common serving suggestions

  • Wrap It Up: Make scrumptious curry chicken salad wraps using large lettuce leaves or your favorite homemade flour tortillas. This handheld delight, perfect for snacking on the go!
  • Slider Sensation: Serve mini curry chicken sandwiches with pickled red onions or pickled jalapeno peppers on soft slider buns for a fun appetizer.
  • Bed of Greens: Pile your curry chicken salad on a bed of fresh, crisp greens like spinach or arugula. Drizzle a bit of extra dressing over the top for a vibrant salad bowl.
  • Lettuce Cups: Make it a hand-held meal by stuffing the chicken salad inside of butter lettuce leaves for a quick lunch.
  • Pita Pockets: Stuff whole-wheat pita pockets with your curry chicken salad and some crunchy lettuce for a delightful pocket sandwich.

Unique serving ideas

  • Stuffed Avocado: Scoop out the pit of a ripe avocado and fill it with a generous portion of curry chicken salad. It’s a creamy and savory combination that’s hard to resist.
  • Grain Bowl: Spoon your curry chicken salad over a bowl of fluffy coconut rice curry or nutty quinoa. Top with roasted canned chickpeas and serve alongside pita bread chips for pure comfort.
  • Bento Box: Pack your curry chicken salad in a bento-style lunchbox with compartments for a balanced meal. Add some fruit, veggie sticks, and a sweet treat for a complete lunch that’s like a homemade Lunchable.

Storing leftovers

  • Refrigerator Storage: Leftovers will keep in a clean, airtight container in the fridge for up to 5 days. That said, I think it tastes best within the first 2-3 days.
  • Freezing Instructions: I don’t recommend freezing this recipe for chicken salad. Unfortunately, the yogurt and mayo dressing can go a bit wonky when it thaws, leaving your defrosted salad watery. And, nobody wants that! Plus, your other yummy bits like apples won’t be too thrilled with the frosty treatment either.
  • Reheating: Not necessary—either serve cold or at room temperature.
Overhead photo of a bowl of chicken salad with curry powder, raisins, apples, and cashews.

And there you have it, folks — my curry chicken salad recipe is a real curry-sel of flavors, ready to take your tastebuds on a delightful ride! Whether you’re enjoying it solo, sharing with friends, or turning it into the star of your next gathering, this salad is your flavorful ticket to culinary creativity. until next time, stay “curry”-ous in the kitchen and keep your apron tied tight! There’s more deliciousness to come. 😋

Cheyanne

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More recipes for chicken salads!

Overhead photo of a bowl of chicken salad curry on a wood serving board with a jar of curry dressing next the bowl.

Curried Chicken Salad

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 15 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Bold, creamy, and bursting with sweet-and-savory goodness, this Chicken Curry Salad is anything but ordinary! Featuring juicy chicken, crunchy cashews, sweet raisins, crisp celery, and tart apples—all tossed in a silky, golden curry-spiced dressing, it's the kind of chicken salad recipe that's perfect for everything from wraps and sandwiches to picnic celebrations. Best of all, you'll need just 15 minutes to make it!

Equipment

  • 1 Large Mixing Bowl (for making chicken salad curry)
  • 1 Whisk (for making salad dressing)

Ingredients 

Curried Salad Dressing

  • 1/3 to 1/2 Cup Mayonnaise – to taste (I use Dukes)
  • ¼ Cup Greek Yogurt
  • 2 tsp Fresh Lime Juice (substitute: Lemon Juice)
  • 1-2 tsp Honey – to taste
  • 1 tsp Curry Powder
  • ¼ tsp EACH: Turmeric and Ground Ginger
  • to taste Kosher Salt, Ground Black Pepper, and Optional Spices (SEE NOTES)

Chicken Salad

  • 1 pound Cooked Chicken – shredded or medium dice (about 3 cups of cooked chicken or 2 breasts)
  • 1 medium Granny Smith Apple – cored and small dice
  • 2 ribs Celery – small dice (heaping ½ cup)
  • 2 large Scallions – thinly sliced: white and green parts (1/3 cup)
  • ½ to ¾ Cup Salted Roasted Cashews – roughly chop; to taste (sub: toasted almonds)
  • 1/3 Cup Raisins – or more to taste (sub: dried apricots)
  • 1/4 Cup Fresh Cilantro or Dill – more or less to taste; Optional

Instructions

  • Make the Curry Salad Dressing: To a large bowl, add 1/3 cup of mayonnaise, Greek yogurt, lime juice, 1 tsp honey, curry powder, turmeric, and ginger, along with the cumin, cayenne, and celery salt, if using.
    Season with ¾ teaspoon of salt and a scant ¼ teaspoon ground black pepper. Then grab a whisk and vigorously stir until the ingredients are well combined.
  • Toss Chicken Salad: To the bowl with the curry dressing, add the cooked chicken, apples, celery, scallions, ½ cup of cashews, and raisins, along with the fresh herbs, if using.
    Toss well until all the ingredients are thoroughly coated in the dressing.
  • Chill – Optional but Recommended: Cover the bowl of curry chicken salad with plastic wrap and place it into the refrigerator.
    For the best flavor, allow the chicken salad to chill for at least 1 hour so the flavors have a chance to marry and meld.
  • Taste and Adjust Chicken Salad: Uncover the curry chicken salad and add the remaining ¼ cup of cashews, if using.
    Then taste the chicken salad and adjust to suit your personal taste, adding more mayonnaise for creaminess, honey for sweetness, lemon juice for acidity, seasonings for flavor, and herbs for freshness.
  • Serve or Store Curried Chicken Salad: Serve curry chicken salad with crackers, stuffed into lettuce wraps, in your favorite pita pockets, or between slices your favorite sandwich bread.
    Alternately, you can store the chicken salad in the fridge for up to 3-4 days.

Notes

  • Optional Seasonings: For the most robust flavored curry salad, I do recommend using the following optional spices:
    • ¼ tsp Ground Cumin – or more to taste
    • 1/8 – 1/4 tsp Cayenne Pepper – to taste
    • 1/8 tsp Celery Salt – or more to taste
  • Servings: 4-6
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 274kcal    Carbohydrates: 18g    Protein: 27g    Fat: 11g    Saturated Fat: 2g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 5g    Trans Fat: 0.01g    Cholesterol: 67mg    Sodium: 250mg    Potassium: 438mg    Fiber: 2g    Sugar: 6g    Vitamin A: 188IU    Vitamin C: 4mg    Calcium: 44mg    Iron: 2mg
Course: Lunch, Salad
Cuisine: Indian

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