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This easy Curried Chicken Salad makes the perfect sandwich, wrap, or salad on a big bed of greens. Thanks to toasted almonds and fresh grapes it has just the right balance of crunch and sweetness.
If you’ve been paying crazy prices for Curried Chicken Salad at Whole Foods or your local deli, you’ve come to the right place. This chicken salad recipe is easy to make, and thankfully, costs so much less than the stuff at the salad bar.
Curried Chicken Salad has been popular for decades, and really, what’s not to love? Tender roasted chicken breast tossed with nuts, fruit, and celery in a fragrant turmeric-and-spice-scented mayonnaise dressing…yum. Add or subtract ingredients to make your version exactly the way you like it.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Celery seed: I really like celery seed in chicken salad. But, if you don’t have it and you don’t want to buy it, it’s okay to leave it out.
- Chicken: Leftover rotisserie chicken or even something like Cajun Chicken works great in this recipe.
- Grapes: I prefer to quarter my grapes for chicken salad so they are roughly the same as everything else. But, it’s okay if you just cut them in half.
- Slivered almonds: To toast your almonds, cook them in medium skillet over medium heat until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
Step-by-step instructions
- In a large bowl, add mayonnaise, lemon juice, curry powder, celery seed, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk to combine.
- Add chicken, celery, grapes, scallions, almonds, and parsley. Toss to coat. Season to taste with additional salt and pepper.
- Serve on bread or in lettuce cups.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of Curried Chicken Salad, enough for 8 sandwiches, ¾ cup salad per sandwich.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Unfortunately, due to the mayonnaise, this recipe doesn’t freeze well.
- More mix-ins: Try shredded carrots, roasted cashews, Mango chutney, diced apples, raisins or cranberries, or some cooked quinoa.
- Lettuce wraps: Serve in lettuce cups or over a salad for a delicious light lunch.
- More deli salads: If you love this Curried Chicken Salad, be sure to explore my classic Chicken Salad, Tuna Salad, Egg Salad, Ham Salad, Potato Salad, and my favorite Macaroni Salad.
Recipe FAQs
No problem, just substitute an equal amount of Greek yogurt in your chicken salad. It has more protein and less fat, too!
Unfortunately, chicken salad doesn’t freeze well. The sauce contains mayonnaise which will break and separate after being frozen, leading to a watery salad with pockets of oil.
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Curried Chicken Salad
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice from 1 lemon
- 2 teaspoons curry powder
- 1/4 teaspoon celery seed optional (see note 1)
- Salt and freshly ground black pepper
- 4 cups cooked chicken cubed or shredded (see note 2)
- 2 celery ribs finely chopped
- 1 cup red seedless grapes halved or quartered (see note 3)
- 4 scallions white and green parts, thinly sliced
- 1/2 cup slivered almonds or sliced almonds, toasted (see note 4)
- 2 tablespoons fresh parsley minced
- Bread or butter lettuce leaves, for serving
Instructions
- In a large bowl, add mayonnaise, lemon juice, curry powder, celery seed, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk to combine.
- Add chicken, celery, grapes, scallions, almonds, and parsley. Toss to coat. Season to taste with additional salt and pepper. Serve on bread or in lettuce cups.
Recipe Video
Notes
- Celery seed: I really like celery seed in chicken salad. But, if you don’t have it and you don’t want to buy it, it’s okay to leave it out.
- Chicken: Leftover rotisserie chicken or even something like Cajun Chicken works great in this recipe.
- Grapes: I prefer to quarter my grapes for chicken salad so they are roughly the same as everything else. But, it’s okay if you just cut them in half.
- Slivered almonds: To toast your almonds, cook them in medium skillet over medium heat until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
- Yield: This recipe makes about 6 cups of Curried Chicken Salad, enough for 8 sandwiches, ¾ cup salad per sandwich.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Unfortunately, due to the mayonnaise, this recipe doesn’t freeze well.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I mean’t Houston, Texas in my review. Sorry. Apple products have a life of their own.
No worries, Nancy! Thank you so much for your comment and suggestion! Going to try it myself, sounds delicious! – Meggan
Very good. There is a Cajun cafe? In Clearlake area of Houston, Tn. Where my sister buys curried chicken salad. They dice up water chestnuts and use slivered almonds theirs. I’m going to add at to your recipe.
One of my favorite recipes. A hit with the whole family. I use a bit less mayo and put it on sourdough- so delicious!
Meggan, I love, love your tuna salad recipe. I’ve been making it for about three years now. My husband absolutely loves it. I think I’ll start adding eggs to now!! I just came across your recipe for Curried chicken salad—can’t wait to make it.
Thank you so much.
Thanks LaShurn, hope you enjoy! – Meggan
Loved this chicken salad recipe! I made it as stated in the recipe but look forward to trying some of your recommended additions. It is added to our Best Recipes file. Thanks so much