Curry Chicken Salad Recipe: An Easy Lunch Idea for Any Day
This Curry Chicken Salad is the ultimate flavor fusion, the comfort of a classic chicken salad with the warmth of aromatic curry. It’s creamy, protein-packed, and just the right balance between savory and sweet.A great recipe for meal prep lunches, picnics, or light dinners. This recipe comes together in minutes and stays fresh for days.
Ingredients
Method
- Place the chopped chicken in a bowl while it is still warm, so it absorbs the flavors quickly.
- In the same bowl, mix the mayo, curry powder, honey, and lemon juice. Stir it until it turns smooth and yellowish.
- Toss in the celery, green onions, raisins, and nuts. Mixed gently so that you don’t turn it into a paste.
- Taste and adjust the curry or lemon juice to your preference.
- Chill it for a bit before eating; it tastes better cold, honestly.
- Serve it on toast, wrap it in pita, or just spoon it straight out of the bowl (no shame).
Video
Notes
- I usually make this when I’ve got leftover chicken from the night before.
- Once I added chopped apples instead of raisins, it was a total win.
- Keep it chilled, and it’s perfect for quick lunches or lazy dinners.
Seasonal Variations
- Summer: Add diced mangoes or pineapple for a sweet kick.
- Winter: Mix in roasted chickpeas or sweet potato chunks to make it heartier.
- Spring: Go with herbs like dill or mint for something lighter.
- Autumn: Cranberries and toasted pecans can’t go wrong with that combo.
Serving Ideas
- On toasted sourdough with some lettuce.
- Wrapped in pita with a squeeze of lemon.
- Over rice or quinoa for a filling meal
- A glass of homemade lemonade is a refreshing combo.
Tips & Tricks
- Always use fresh lemon juice, not the bottled one.
- Toast your nuts; it adds that nice crunch and smell.
- Don’t overmix or it’ll lose its texture.
- Make it ahead of time. It’s way better after chilling overnight.
Nutrition (Per Serving)
- Calories 320 kcal
- Protein 28g
- Carbs 10g
- Fat 18g
- Fiber 2g
- Sodium 420mg
FAQS
Q: Can I make the curry chicken salad ahead of time?
A: Yes, make it a few hours or the night before. Flavors settle and taste better after chilling, but keep them covered in the fridge.
Q: What can I use instead of mayonnaise?
A: Swap mayo for Greek yogurt or a mix of half mayo + half yogurt to cut fat while keeping the creaminess.
Q: How long will curry chicken salad last in the fridge?
A: Stored airtight, it stays good for 3 days. If it smells off or the texture changes, toss it.
Q: Can I use rotisserie chicken, or should I cook it fresh?
A: Rotisserie chicken is convenient and saves time. Use freshly cooked chicken for better control over the seasoning.
Q: How can I make it less sweet or more tangy?
A: Reduce the honey and add extra lemon juice or a splash of apple cider vinegar to brighten the flavor.
Q: Are there good swaps for nuts (for allergies)?
A: Yes, use roasted seeds (pumpkin or sunflower) for crunch, or leave nuts out entirely and increase celery for texture.
