Curry Chicken Salad Recipe for Busy Weeknights

I make this curry chicken salad at least once a week for easy lunches. Plain chicken salad gets boring fast, and this curry version adds warm spice and sweetness without much extra effort. The combo of Greek yogurt, curry powder, raisins, and cashews makes this one worth saving.

Why This Curry Chicken Salad Works

The curry powder does all the heavy lifting here. It adds warmth and depth to an otherwise straightforward chicken salad without making it spicy. A small amount of honey balances the earthiness.

Greek yogurt mixed with mayo keeps the dressing creamy but lighter than a full mayo base. The yogurt also adds a slight tang that cuts through the richness. I use a 50/50 split for the best texture.

Raisins and cashews add contrasting texture in every bite. The raisins plump slightly in the dressing while cashews stay crisp. Cilantro adds a fresh finish that lifts the whole dish.

Ingredients

• 3 cups shredded cooked chicken (about 2 large breasts)
• 3 tablespoons mayonnaise
• 3 tablespoons plain Greek yogurt
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon ground turmeric
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup raisins
• 1/3 cup roasted cashews, roughly chopped
• 2 stalks celery, finely diced
• 2 tablespoons fresh cilantro, chopped

What You Need for Curry Chicken Salad

Shredded chicken — rotisserie chicken works great here. Pull it apart by hand for the best texture. Poached or baked chicken breast both work well too.

Mayonnaise — full-fat mayo gives the richest dressing. Light mayo works but the dressing will be slightly thinner. Avocado oil mayo is a good substitute if you prefer.

Greek yogurt — whole milk Greek yogurt adds creaminess and tang. Plain regular yogurt works but the dressing will be thinner. Do not use flavored yogurt.

Curry powder — Madras curry powder gives the best depth. Regular curry powder works fine. Start with 1 teaspoon and add more to taste.

Turmeric — adds color and a slightly earthy flavor that rounds out the curry. Use sparingly — it is potent.

Honey — balances the savory and earthy notes in the dressing. Maple syrup or agave work as substitutes for a vegan version.

Raisins — golden raisins are my preference for their milder sweetness, but regular raisins work. Dried cranberries or chopped dried apricots are good swaps.

Cashews — add a buttery crunch. Toasted almonds, pecans, or walnuts all substitute well. Keep them rough-chopped so the pieces are noticeable in every bite.

How to Make Curry Chicken Salad

1. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, curry powder, turmeric, honey, lemon juice, salt, and pepper until fully combined.
2. Add the shredded chicken to the bowl. Toss to coat evenly with the dressing.
3. Fold in the raisins, chopped cashews, diced celery, and cilantro. Stir gently to distribute.
4. Taste and adjust salt, lemon juice, or curry powder as needed.
5. Cover and refrigerate for 30 minutes before serving for best flavor. Serve immediately or chill further.

Curry Chicken Salad Variations

Apple Curry Chicken Salad

Fold in 1/2 cup of finely diced Honeycrisp or Fuji apple along with the raisins. The crisp apple adds freshness and a mild sweetness that complements the curry. This version holds up well for meal prep without getting soggy.

Spicy Curry Chicken Salad

Add 1/4 teaspoon cayenne pepper and 1/2 teaspoon of sambal oelek to the dressing. The heat builds slowly and pairs well with the sweet raisins. Serve on a bed of arugula for extra peppery bite.

Grape Curry Chicken Salad

Swap raisins for 1/2 cup of halved red or green grapes. The fresh grapes add a juicy burst of sweetness that makes the salad feel lighter. This version works especially well on croissants or butter lettuce cups.

Yogurt-Only Curry Chicken Salad

Replace the mayo entirely with 6 tablespoons of Greek yogurt for a lighter, tangier dressing. The texture is slightly looser but still creamy and satisfying. Add an extra 1/2 teaspoon of honey to compensate for the lost richness.

Tips for the Best Curry Chicken Salad

• I always let the salad rest in the fridge for at least 30 minutes. The curry powder blooms in the dressing and the flavors deepen.
• Shred the chicken by hand for the best texture. Food-processor-chopped chicken becomes mealy and does not hold the dressing well.
• Toast the cashews in a dry skillet for 3 minutes before adding them. The extra nuttiness adds a lot to the finished dish.
• Use fresh lemon juice, not bottled. The brightness is noticeably different and keeps the dressing from tasting flat.
• For meal prep, keep the cashews separate until serving so they stay crunchy through day 3 and 4.

Make Ahead & Storage

This curry chicken salad keeps in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so I often think the second-day batch is better than the first.

Store cashews separately if you are meal prepping for the week. Stir them in right before serving so they stay crunchy. I do not recommend freezing this salad — the yogurt-mayo dressing separates when thawed and the texture suffers. Make it fresh for the week and refrigerate only.

Common Questions

Can I use store-bought rotisserie chicken for curry chicken salad?

Yes, rotisserie chicken is my go-to for this recipe. Pull the meat from the carcass while it is warm and shred it by hand. Both white and dark meat work well — dark meat adds more richness to the dressing.

How spicy is curry chicken salad?

This version is not spicy at all. Regular curry powder adds warm, earthy flavor without heat. Add cayenne pepper or sambal oelek if you want a spicy version. Start with 1/4 teaspoon and taste before adding more.

What do you serve with curry chicken salad?

I serve it on butter lettuce cups, stuffed into a croissant, or on thick-sliced sourdough toast. It also works well with crackers, in a wrap, or over a simple mixed green salad. The curry flavor pairs surprisingly well with naan bread too.

Can I make curry chicken salad without mayo?

Yes. Replace the mayo entirely with Greek yogurt for a lighter dressing. Add an extra 1/2 tablespoon of honey and a small splash of olive oil to keep the richness. The texture is slightly thinner but still works well as a sandwich filling.

How long does curry chicken salad last in the fridge?

Up to 4 days in an airtight container. The dressing thickens overnight as the chicken absorbs moisture. Stir in a splash of lemon juice or a teaspoon of yogurt if it seems too thick after refrigerating.

This curry chicken salad is one of my most-made lunch recipes and earns a permanent spot in any weekly meal prep rotation. Save this recipe and come back to it every week — it never gets old.