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Curried Chicken Salad

Chicken salad has many faces and this flavorful Curried Chicken Salad is a spectacular option. Serve it as an appetizer, an entree or stuffed into freshly baked croissants.
Curried Chicken Salad

Curried Chicken Salad

Using the flavor of curry in a salad provides a nice flavor twist and a welcome change to a standard version of classic Southern chicken salad.  We love Indian inspired dishes, and curried chicken salad has been a family favorite for a long time.  It has a sweet and spicy flavor combination that’s really appealing.
Step-by-step preparation images and ingredients for chicken salad

How to Serve Curried Chicken Salad

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.

  • 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.
Curried Chicken Salad

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Helpful Kitchen Items:

Curried Chicken Salad

Prep Time10 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Appetizer, Main Course, Poultry
Cuisine: American
Keyword: chicken-salad-recipes, curried-chicken-salad, easy-chicken-recipes
Servings: 3 lbs
Calories: 1481kcal
Author: Melissa Sperka


  • 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 & 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


  • 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.
  • 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.


Serving: 1lb | Calories: 1481kcal | Carbohydrates: 66g | Protein: 94g | Fat: 95g | Saturated Fat: 19g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 2400mg | Potassium: 492mg | Fiber: 4g | Sugar: 44g | Vitamin A: 317IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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