This Curry Chicken Salad recipe is just as quick as the original and has unexpected flavors of curry, mango chutney, and wild rice! It’s one of our favorite flavor twists to date.
Easy Curried Chicken Salad
When we say easy, we mean it, folks. All you need is some leftover chicken, a handful of pantry staples, and some wild rice, and you’re in business! We truly can’t get over what a flavor bomb this recipe is and we hope you agree.
Looking for the classic chicken salad?
Then try out our Healthy Chicken Salad recipe. It’s everything you know and love about chicken salads and is also a great one to meal prep.
What You Will Need
- shredded chicken – We shredded up some leftover chicken breasts, but leftover rotisserie chicken could work too.
- mayonnaise – A mild base to distribute all of the amazing flavors throughout this easy chicken salad recipe.
- wild rice – A simple ingredient that bulks up this recipe and adds nutritional value.
- craisins – Golden raisins or regular raisins could work here too.
- slivered almonds – Add a nice nuttiness and crunch.
- green onion and celery – We love the satisfying crunch of crisp celery and the bite of green onion.
- mango chutney – Depending on your grocery store, you can find this with the jams or sometimes with the marinades. It’s full of earthy spices and really compliments the curry flavor.
- lime juice – You could always sub for lemon juice if that’s what you have on hand.
- curry powder, salt, black pepper, cayenne pepper – This blend of spices is warming and perfectly seasoned.
- optional serving suggestions – croissants, buttered lettuce, bread
How To Make Curry Chicken Salad
Start by gathering all of your ingredients.
Pro Tip
If you don’t have any leftover chicken on hand, check out our post on how to shred chicken breast 3 ways where we share how to quickly cook chicken in the instant pot and easy methods for shredding.
Next mix together the mayonnaise, mango chutney, lime juice, curry powder, kosher salt, ground black pepper, and cayenne pepper in a small bowl to make the dressing.
Then put the tender chicken, creamy dressing, wild rice, slivered almonds, green onions, and celery in a medium bowl and give it all a good stir. Now dig in!
What Goes With Chicken Curry Salad
We love to eat this delicious curry chicken salad on it’s own when we’re packing some easy lunches for the week. When we have a little more time and the forethought, we’ll eat it on a flakey croissant or our favorite whole wheat bread. And if we want something a little lighter, we’ll grab some butter lettuce leaves to make a lettuce wrap. Because this recipe is so creamy, a crispy, crunchy side salad really adds some freshness and rounds out the meal.
Recipe FAQs and Tips
- How much curry is in chicken salad? – We provided a range of 4-5 teaspoons, but adjust as needed to fit your flavor preference.
- Is curry chicken healthy for weight loss? – Because one’s health is so individualized, scroll down to the recipe card to see the nutritional information and make the best choice for you.
- What to serve with curry chicken salad? – honestly, because this recipe has so much flavor, we view it as a complete meal on it’s own. But if you’re serving a crowd, it would go great with a cucumber salad, a fruit salad, with some crunchy pita chips on the side.
Made this chicken curry salad and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Chicken Salad Recipes You Might Like
Curried Chicken Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Counter Top
- Cuisine: Middle Eastern-Inspired
Description
Our quick and easy Curry Chicken Salad is a flavorful spin on the classic summer recipe that everyone knows and loves!
Ingredients
- 1.25 pounds cooked, shredded chicken (about 3 boneless, skinless chicken thighs)
- 1 1/3 cup mayonnaise
- 3/4 cup wild rice, cooked*
- 1/2 cup craisins
- 1/3 cup slivered almonds
- 1/3 cup green onions, sliced
- 1/3 cup celery, diced
- 5 tablespoons mango chutney
- 2–3 tablespoons lime juice
- 4–5 teaspoons curry powder
- 3/4 teaspoon kosher salt, more if desired
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- serving suggestion: croissants, buttered lettuce, bread
Instructions
- Put all of the ingredients in a large bowl. Mix until everything is fully combined.
- Taste and adjust any seasonings or flavors to your liking.
- Serve immediately or store in the fridge for later.
Notes
- *Wild Rice: learn how to cook wild rice on the stove top, make Instant Pot Wild Rice or buy canned wild rice (drained) to use for no extra cook time!
- Chicken: simply learn how to boil chicken thighs to use in this recipe, but feel free to also use rotisserie chicken, leftover chicken, or make some poached chicken.
- Serving: there are a variety of different ways to enjoy this chicken salad – wrap, sandwich, or by itself.
- Storage: leftovers can be kept in an airtight container in the fridge for up to 4-5 days.
Nutrition
- Serving Size: 6 oz
- Calories: 891
- Sugar: 16.2 g
- Sodium: 817.7 mg
- Fat: 66.2 g
- Carbohydrates: 46.2 g
- Fiber: 5.7 g
- Protein: 30.8 g
- Cholesterol: 135.8 mg
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