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leftover chicken ideas

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Salad
Cuisine: American, Indian
Calories: 320
Ingredients Method Video Notes

Ingredients
  

  • 2 cups cooked chicken breasts chopped (I just use leftover rotisserie chicken most of the time)
  • ½ cup mayo
  • 1 tbsp curry powder I usually go for mild, but you can add a bit more if you like the kick.
  • 1 tsp honey
  • 1 TBSP lemon juice
  • ¼ cup celery finely chopped
  • ¼ cup green onions sliced
  • ¼ cup raisins or dried cranberries cranberries hit best for me.
  • ¼ cup chopped almonds or cashews
  • Salt and pepper just enough to balance everything

Method
 

  1. Place the chopped chicken in a bowl while it is still warm, so it absorbs the flavors quickly.
  2. In the same bowl, mix the mayo, curry powder, honey, and lemon juice. Stir it until it turns smooth and yellowish.
  3. Toss in the celery, green onions, raisins, and nuts. Mixed gently so that you don’t turn it into a paste.
  4. Taste and adjust the curry or lemon juice to your preference.
  5. Chill it for a bit before eating; it tastes better cold, honestly.
  6. 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.