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+ servings
Curry chicken salad served on a croissant.

Curry Chicken Salad

This curry chicken salad is a blend of  diced chicken, fresh veggies, dried fruit and nuts, all tossed together in a creamy spiced dressing. A quick and easy meal that's perfect when served in a sandwich, with a side of buttery crackers or in refreshing lettuce cups.
Course Salad
Cuisine American
Keyword curry chicken salad
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 6
Calories 250kcal
Author Sara Welch


For the salad

  • 4 cups cooked chicken breast diced into bite sized pieces
  • 1/2 cup celery diced small
  • 2 tablespoons red onion finely chopped
  • 1/3 cup golden raisins
  • 1/2 cup roasted cashews coarsely chopped
  • 2 tablespoons fresh parsley leaves finely chopped

For the dressing

  • 3/4 cup mayonnaise can use light
  • 2 tablespoons sour cream
  • 2 teaspoons lemon juice freshly squeezed
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon sugar
  • salt and pepper to taste


For the salad

  • Place the diced chicken in a large bowl.
  • Add the celery, red onion, raisins, cashews and parsley to the bowl.

For the dressing

  • In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, curry powder, sugar, salt and pepper.
  • Pour the dressing over the chicken and vegetable mixture. Toss gently to coat, then serve immediately, or refrigerate for later use.



Calories: 250kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 139mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg