A delicious, warmly-spiced Curried Chicken Salad made with rotisserie chicken, coconut, fruits, and nuts in a creamy curried dressing. Perfect piled in lettuce cups for a quick lunch or between slices of sourdough for a sunset picnic, this easy-to-make chicken salad is always sure to please.
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Why You Will Love this Recipe
I've eaten a lot of chicken salad in my time, and this is the best curried chicken salad recipe I've ever made. The fruits and nuts give it an interesting, pleasing mouth-feel, the curried base has just the right amount of creaminess and warm spices, this combo rings that savory-sweet bell we love so well.
It's Easy
This easy curried chicken salad takes just a few minutes to toss together, and it can be prepared well ahead of time. Not only is it easy to assemble, but recipe is so adaptable that if you don't have one thing on hand (like slivered almonds), you probably have another (like cashews) that will work.
It's Healthy
This curry chicken salad recipe is healthy and rich in protein; chocked full of nuts, veggies, fruits, and tender chicken. The dressing is a tasty combo of Greek yogurt and mayo infused with curry, ginger, and paprika, keeping the carbs low and the flavor high!
It's Fruity (and Nutty!)
Our curried chicken salad recipe is packed with apples, golden raisins, and almonds. You can adjust the fruits and nuts to fit your own tastes, too. If almonds aren't your thing, then sub in cashews or pecans. Whatever you add, the curried yogurt-mayo sauce will hold it all together for absolutely outstanding flavor.
It's Fit for a Queen
Did you know that curried chicken salad was first created for the coronation of Queen Elizabeth II?
Originally known as Poulet Reine Elizabeth, the dish of "cold chicken in a curry cream" was first suggested by royal florist Constance Spry in 1953. Cooking school student Angela Wood, then just 19, helped invent the dish and spent days perfecting the recipe.
Originally served as a salad, the uniquely sweet and savory chicken dish was offered to the foreign guests after the coronation in June 1953, at which time it became known as Coronation Chicken.
The Coronation Chicken recipe has been adapted and changed over the years, but many of the original elements - creamy curry sauce, fruits, nuts, and sweet chutney (or sultanas) - are still part of the basic recipe.
Curried Chicken Salad Ingredients
This curried chicken salad is made with a yogurt-mayonnaise base. Both ingredients bring something important to the table: the vanilla yogurt is creamy and slightly sweet, and the mayo gives the sauce a rich, robust texture and taste. You can make the curry sauce with one or the other, but both together is so much better.
- Chicken: We like to use rotisserie chicken for this chicken salad, but any skinless, boneless chicken will work.
- Coconut: Use sweetened shredded coconut.
- Almonds: We use slivered almonds, but sliced or chopped almonds also work fine.
- Celery: The celery gives the salad a nice fresh crunch: don't leave it out.
- Golden raisins: (i.e., sultanas) Golden raisins are smaller than regular raisins and are sweeter, juicer, and lighter in color.
- Apple: We prefer to use a Granny Smith for its tart-sweet flavor. You can use any kind of apple you like.
- Onion: (Oops - forgot it in the ingredient image; onions are optional) Use finely chopped sweet or red onion, or thinly sliced green onions, for a sweet, mild oniony bite.
- Yogurt: We like to use vanilla Greek yogurt, but plain yogurt also works fine. Avoid using non-fat yogurt, as it may make the sauce runny.
- Mayonnaise: Use a full-fat mayo for the richest salad.
- Curry powder: Curry powder is a spice mix that varies wildly from one spice combination to the next. Our current favorite curry powder is from Rani, an all-natural, mild Indian curry blend.
- Ground ginger
- Paprika: I prefer using a sweet Spanish paprika for this recipe.
- Kosher salt: (optional) I find that I don't always need salt in this chicken salad, depending on how salty the chicken we use is.
- Lemon juice: Use fresh or bottled lemon juice.
See recipe card for quantities.
How to Make this Recipe
In small bowl, toss diced apples in 1 tablespoon of lemon juice and ¼ cup water. Set aside. Do not skip this step: the lemon juice adds an important acid to the salad.
In a medium mixing bowl, use a fork to whisk together mayonnaise, yogurt, curry, ginger, paprika, and salt.
Drain the excess liquid from the diced apples and add them to the mayonnaise mixture, along with the chicken, coconut, almonds, raisins, celery, and onions.
Toss to coat evenly.
Substitutions
This curried chicken salad is delicious as is; however, you can add your favorite fruits, nuts, and vegetables, and omit any you don't like.
- Chicken: Curried chicken salad is a perfect way to using leftover roast chicken, rotisserie chicken, or turkey from the holidays.
- Almonds: You can use chopped cashews, pecans, macadamia nuts, or walnuts, alone or in any combination.
- Golden raisins: Substitution regular raisins, or use ¼ cup of mango or apricot chutney in place the raisins. You can also substitute in halved table grapes.
- Yogurt: You can use all yogurt and no mayo, or vis versa.
- Mayonnaise: See Yogurt.
- Curry powder: You can substitute a teaspoon of garam masala for the curry powder, or you can also make your own curry powder if you prefer.
- Ground ginger: You can use a ½ -1 teaspoon of grated fresh ginger in place of the powdered ginger.
Variations
There are so many delicious chicken salad options! Here are a few of our favorites:
Hawaiian Chicken Salad: Chicken is marinated in a combo of pineapple juice, coconut juice, and other bright flavorings, and served pineapple and vegetables in a light vinaigrette.
Vietnamese Chicken Salad: Light, crunchy, and tangy, this salad is made with shredded chicken, cabbage, fresh herbs, and zesty pickled vegetables.
Cranberry Chicken Salad: This cranberry chicken salad made with shredded chicken, dried cranberries, toasted pecans, and crunchy celery, all wrapped up in a creamy dressing.
Grilled Chicken Salad: This hearty grilled chicken salad is tender grilled marinated chicken and served over lettuce with bacon, avocado, corn, blue cheese and tomatoes.
Storage
Chicken curry salad can be refrigerated in an airtight container for up to 4 days.
Top Tip
Curried chicken salad is an excellent meal prep recipe. You can eat it for lunch every day of the week and never have the same meal twice! Enjoy it as a sandwich filling, in a wrap, stuffed in endive spears or lettuce cups, as a cracker dip, and on celery boats.
FAQ
You can freeze it; however, when defrosted, the salad will be less creamy and more oily than it was when fresh. This is because freezing breaks the emulsion of the mayonnaise. The yogurt in the sauce holds it together a bit, but there is definitely a decline in the salad's overall appearance.
More Rotisserie Chicken Recipes
Looking for more rotisserie chicken recipes? Try one of these!
Pairing
Curried chicken salad pairs well with crusty breads, rice dishes, potato sides, crudeté, roast vegetables, and creamy soups.
If you have a picnicking cooler, it also makes an excellent picnic dish, either as a salad or in a sandwich.
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Curried Chicken Salad
Equipment
Ingredients
- 1 pound cooked chicken diced
- ½ cup coconut
- ½ cup slivered almonds
- ½ cup chopped celery
- ½ cup golden raisins
- 3 tablespoons finely diced red onion (optional) or sweet onion
- 1 large granny smith apple skinned, cored, and diced
- ¾ cup Vanilla Greek yogurt or plain yogurt
- ½ cup mayonnaise
- 2½ teaspoons curry powder or more, to taste
- 1 teaspoon ground ginger
- ¼ teaspoon salt (optional) to taste
- ¼ teaspoon paprika
- 1 tablespoon lemon juice
Instructions
- In small bowl, toss diced apples in 1 tablespoon of lemon juice and ¼ cup water. Set aside. Do not skip this step: the lemon juice adds an important acid to the salad.
- In a medium mixing bowl, use a fork to whisk together mayonnaise, yogurt, curry, ginger, paprika, and salt.
- Add apples to the mayonnaise mixture, along with the chicken, coconut, almonds, raisins, celery, and onion (optional). Toss to coat evenly.
Notes
Substitutions
- Chicken: Curried chicken salad is a perfect way to using leftover roast chicken, rotisserie chicken, or turkey from the holidays.
- Almonds: You can use cashew, pecans, or walnuts, alone or in any combination.
- Golden raisins: Substitution regular raisins, or use ¼ cup of mango or apricot chutney in place the raisins. You can also substitute in halved table grapes.
- Yogurt: You can use all yogurt and no mayo, or vis versa.
- Mayonnaise: See Yogurt.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Beth says
This recipe is a delicious twist on the classic chicken salad! Fast and flavorful - Perfect!
Renée B. says
Thank you - so glad you enjoyed it!
Kristen says
This chicken salad was the perfect lunch. Loved the flavors!
Jess says
This is a great light lunch for my work week. Thanks for sharing!
Renée B. says
It's one of my favorite lunches, too!
Sophie says
Curried Chicken Salad is my go-to for a flavor-packed, satisfying meal. The mix of tender chicken and that delightful curry kick is pure perfection!
Chelsea says
The addition of fruit and nuts truly takes this chicken salad sandwich to the next level of deliciousness! It's SO good!
Renée B. says
Agreed! I love the additional texture and crunch they bring.