Curry Chicken Salad Recipe
Poaching the chicken keeps it moist and mild, so it takes on the curry-mayo dressing instead of fighting with it, and a mix of sweet apple, tart dried cranberries, and crunchy almonds keeps every bite from tasting one-note.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 1 hr 5 min
- Servings
- 4
Ingredients
- 3 cups boneless, skinless chicken breasts, cooked and shredded
- 3/4 cup mayonnaise
- 2 tablespoons curry powder
- 2 stalks celery, chopped
- 1/4 cup red onion, minced
- 1 medium apple, diced
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 stalks green onions, sliced, for garnish
Nutrition per serving
- Calories
- 577
- Protein
- 35g
- Carbs
- 25g
- Fat
- 38g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Place the chicken breasts in a saucepan and add cold water to cover by about 1 inch. Add a pinch of salt.
- 2Bring to a gentle boil over medium-high heat, then reduce the heat to low so the water barely simmers and cook for 12-15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
- 3Transfer the chicken to a plate and let it cool for 10 minutes, then shred with two forks or dice into bite-size pieces.
- 4In a large bowl, whisk together the mayonnaise, curry powder, lemon juice, salt, and pepper until the mixture is smooth and evenly colored, with no streaks of powder.
- 5Add the shredded chicken, celery, red onion, apple, dried cranberries, and almonds to the bowl.
- 6Fold everything together with a spatula until the chicken and mix-ins are evenly coated in the curry dressing.
- 7Cover and refrigerate for at least 30 minutes before serving, this gives the curry flavor time to mellow and spread through the salad.
- 8Serve chilled on croissants, scooped over lettuce, or with crackers, garnished with sliced green onions.
Tips & variations
- Rotisserie chicken works as a shortcut, use about 3 cups shredded meat and skip the poaching step entirely.
- Swap the dried cranberries for halved red grapes for a juicier, less sweet version.
- Curry powder blends vary a lot in heat and sweetness between brands, start with 1 tablespoon, taste the dressing before adding the chicken, and add more to taste.
- Stir in a diced mango or a spoonful of mango chutney for a sweeter, more tropical variation.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. This salad is served cold and is not meant to be reheated. Give it a stir before serving, since the dressing can separate slightly as it sits.
Tips from the Tulo kitchen
- Pat the shredded chicken dry with a paper towel before mixing in the dressing; excess moisture from poaching thins out the mayo and makes the salad watery.
- Toast the sliced almonds in a dry skillet for 2-3 minutes before adding them for a deeper, nuttier crunch.
FAQ
Can I use rotisserie chicken instead of poaching my own?
Yes. Use about 3 cups of shredded rotisserie chicken and skip the poaching step, though the flavor will be slightly more savory since rotisserie chicken is seasoned.
What kind of curry powder should I use?
A standard mild yellow curry powder works well and keeps the salad approachable; hotter Madras-style curry powder will give a sharper, spicier result, so start with less and adjust to taste.
Can I make curry chicken salad ahead of time?
Yes, it actually improves after a few hours in the fridge as the curry flavor spreads through the dressing. Make it up to a day ahead and stir before serving.
Is curry chicken salad served hot or cold?
It is served cold, straight from the refrigerator, either on its own, over greens, or piled onto bread or a croissant.
