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Curried Chicken Salad

Curried Chicken Salad

Course Appetizer, Main Course, Poultry
Cuisine American
Keyword chicken-salad-recipes, curried-chicken-salad, easy-chicken-recipes
Prep Time 10 minutes
Chill time 4 hours
Total Time 4 hours 10 minutes
Servings 3 lbs
Author Melissa Sperka


  • ½ cup toasted slivered almonds or pecan pieces
  • 1 cup mayonnaise
  • ½ cup chutney [I used Crosse & Blackwell- Apricot Chardonnay]
  • ½ cup half & half
  • 2 tsp fresh lemon juice
  • 1 tsp curry powder
  • 1 tsp salt
  • ½ tsp black pepper or to taste
  • 4-5 cups chopped roasted chicken
  • cup finely diced celery
  • ½ 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.