Curried Chicken Salad
This flavorful Curried Chicken Salad is a spectacular option to serve as an appetizer, an entree or stuffed into freshly baked croissants.
Curried Chicken Salad
This Curried Chicken Salad is a nice flavor twist and a welcome change to a standard version of chicken salad. It has a sweet and spicy flavor combination that’s really appealing. How to make Curried Chicken Salad: (Scroll down for full printable recipe.)
- Toast Almonds – Preheat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool while you prepare the rest of the ingredients.
- Dressing – In a large mixing bowl whisk together the mayonnaise, chutney, half and half, lemon juice, curry powder, salt and pepper.
- Mix-ins – Add almonds, chicken, celery, raisins and cilantro.
- Combine – Stir until fully combined then taste and adjust the salt and black pepper.
- Store in the refrigerator in an airtight container for 4 hours.
- Serve in toasted phyllo cups, on mini croissants, or sourdough rolls.
How to Make the BEST Curried Chicken Salad Recipe
If you’ve never made spicy chicken salad, make a small batch and give it a try. It just may be the salad recipe you didn’t know you were looking for.
- Ingredients you’ll need to make homemade Curried Chicken Salad: Roasted or rotisserie chicken, toasted slivered almonds or pecan pieces, mayonnaise, chutney (I used Crosse & Blackwell- Apricot Chardonnay), half and half, fresh lemon juice, curry powder, salt, black pepper, finely diced celery, golden raisins and fresh cilantro.
- Kitchen tools you’ll need: Large bowl, whisk, measuring cups and spoons, sharp knife and cutting board.
- How to Serve Curried Chicken Salad: It’s a wonderful appetizer, when served on mini croissants or in mini phyllo cups for a bite size treat.
- You can also enjoy it on a bed of bibb lettuce for a main course meal, if you like.
- We adore the flavor of cilantro, so, it definitely makes an appearance in my curried chicken salad. If you’re not sure about adding cilantro to yours, you can omit.
- This salad will keep for 3 days in the refrigerator when stored in a tightly sealed container.
- Use quality brand of chutney. It adds to the flavor plus it adds just a touch of sweetness to balance the spice.
- Other chicken salad recipes you may enjoy are my recipes for Waldorf chicken salad, hot chicken salad or cranberry almond chicken salad filled with chewy cranberries.
- You may also enjoy this recipe for Thai Curry Chicken from Recipe Girl.
- Store Curried Chicken Salad chilled in an airtight container for up to 3 days.
More Easy Chicken Recipes to Make
- Southern Fried Chicken and Waffles uses chicken tenders in place of bone-in chicken pieces.
- Chicken Cordon Bleu Noodle Casserole is a family pleaser!
- Smothered Asiago Chicken with Spinach and Mushrooms will delight the low carb eaters at your table.
- Chicken Street Tacos can be made in an air fryer, grilled or roasted in the oven.
- Chicken Cakes and Remoulade Sauce is another quick meal option that’s packed with flavor.
- Oven Fried Provolone Stuffed Chicken Breasts have all the makings of an Italian feast.
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Helpful Kitchen Items:
Curried Chicken Salad
Ingredients
- 1/2 cup toasted slivered almonds or pecan pieces
- 1 cup mayonnaise
- 1/2 cup chutney [I used Crosse & Blackwell- Apricot Chardonnay]
- 1/2 cup half and half
- 2 tsp fresh lemon juice
- 1 tsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper or to taste
- 4-5 cups chopped roasted chicken
- 2/3 cup finely diced celery
- 1/2 cup golden raisins
- 2 Tbsp chopped fresh cilantro optional
Instructions
- Preheat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 6-8 minutes then set aside to cool while you prepare the rest of the ingredients.
- In a large mixing bowl whisk together the mayonnaise, chutney, half & half, lemon juice, curry powder, salt and pepper.
- To the bowl add almonds, chicken, celery, raisins and cilantro.
- Stir until fully combined then taste and adjust the salt and black pepper.
- Store in the refrigerator in an airtight container for 4 hours.
- Serve in toasted phyllo cups, on mini croissants, or sourdough rolls.
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