Curry Chicken Salad Recipe

Curry Chicken Salad Recipe

Managing chicken dinner for our busy weeks is so much easier when we start with a roast chicken. We’ll oven roast a whole chicken and use the leftover chicken breast and thigh meat for mid-week lunch recipes that’s easy, quick, accessible and delicious. Taking a classic recipe and adding a douse of curry and cumin spices makes a great sandwich to get us through the day. If we get tired of chicken sandwiches, we’ll top our favorite crackers with this salad or sometimes dive into it with a bag of crunchy tortilla chips.

This curry chicken salad recipe can be adaptable by adding more spices, so have fun with the amount of flavor. The level of creaminess can also be adjusted with the amount of mayo that you add and for a healthier version, add some non-fat Greek yogurt instead of the mayo.

Different ingredients:

There’s so many possibilities to this recipe that you don’t have to follow our suggestions exactly. We love adding dried fruit like apricots, cranberries and golden raisins. But if you’re not a fan of dried fruit, you can leave it out. How about adding some chopped nuts? These are great crunchy ingredients to add to they chicken salad. We love tasting the nuts first too for extra toasty flavor. YUM.

More Leftover Chicken Recipes and Chicken Salad Recipes. Here’s a Guam chicken salad and Chicken brown rice salad on Saveur

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5 from 3 votes

Curry Chicken Salad Recipe

This makes a great sandwich too! Read post for more recipe notes.

Makes about 3 cups of chicken salad.

Total Time45 mins

Servings: 6 servings

Calories: 210kcal

Ingredients

• 2 cups (280 g) leftover cooked chicken , chopped (use chicken breast or chicken thighs)
• 1/2 cup (112 g) mayo or sour cream
• 1 teaspoon (5 ml) lime juice
• 1 teaspoon (5 ml) curry powder
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) soy sauce
• 1/4 cup (60 ml) dried fruit , such as apricots or raisins
• 1/2 cup (120 ml) celery , chopped
• 2 green onions , minced
• 2 Tablespoons (30 ml) fresh cilantro , minced
• 1/4 teaspoon (1.25 ml) salt , or to taste
• fresh ground black pepper , to taste

Instructions 

• Chop leftover cooked chicken to bite sized pieces. Set aside
• In large bowl, combine remainder of ingredients and mix well till spices are incorporated into the mayo or sour cream. Add chopped chicken and mix till everything is combined well. Add additional salt, pepper or curry powder to taste.
• Chill for about 30 minutes before serving. Serve in a sandwich, with crackers or with tortilla chips.

Course: Main Course, Salad

Cuisine: American, Asian, Salads

Nutrition

Calories: 210kcal | Carbohydrates: 6g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 344mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg