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Curried Chicken Salad

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  • Level: Easy
  • Total: 3 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 servings
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One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows

3/4 cup golden raisins, plus more for garnish 

1/2 cup slivered almonds, plus more for garnish 

4 scallions, sliced 

3 stalks celery, sliced 

1/2 cup mayonnaise 

1/2 cup plain Greek yogurt 

1/4 cup heavy cream

3 tablespoons curry powder 

2 tablespoons chopped fresh cilantro 

1 tablespoon sugar 

Kosher salt and freshly ground black pepper

Roast Chicken:

One 3- to 4-pound chicken

Olive oil, for drizzling

Kosher salt and freshly ground black pepper


  1. Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
  2. Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.

Roast Chicken:

  1. Preheat the oven to 400 degrees F.
  2. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
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