Curry Chicken Salad

Lunch.  One of my favorite meals besides breakfast and dinner and dessert, of course.  Well, I guess all courses are my favorite.  What is your favorite meal?  

I love all things curry.  The smell, the taste and the variety of curry.  It truly brings so much depth and flavor to a dish and even to a simple chicken salad just a tablespoon of curry can take a basic chicken salad from good to fabulous.  
This Curry Chicken Salad is great alone, on top of a bed of alfalfa sprouts or with a buttery croissant.  It makes a fabulous lunch or the perfect easy simple weeknight dinner.  No matter what course you serve it for it will be a dish you will make again and again.  


Curry Chicken Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings


  • 1 1/2 pounds cooked chicken (about 3 chicken breasts) cut into bite size pieces*
  • 1 1/4 cup light mayonnaise (or regular)
  • 1 tablespoon curry powder
  • 1/8 teaspoon ground ginger
  • 1 rib celery, chopped
  • 1/2 cup red grapes halves
  • 1/3 cup almond slivers
  • 2 tablespoons raisins
  • Salt and pepper to taste


  1. In a large bowl combine mayonnaise, curry powder, ground ginger and a pinch of salt and pepper. Stir until combined. Add in chicken, celery, grapes, almonds and raisins and stir to blend with mayonnaise.
  2. Chill for 30 minutes.
  3. Serve on croissants or alone.

Leftover cooked chicken or rotisserie chicken works great. If cooking chicken, simply add 3 chicken breasts (1 1/2 pounds) on a foiled lined baking sheet. Drizzle with olive oil and a season with salt and pepper. Cook at 350 degrees F for 35-40 minutes until chicken is cooked. Cool and cut chicken.

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  1. This looks amazing, Jennifer! I love chicken salad…it’s one of those meals that no matter where I am, I always have to give it a try. And the curry powder and ginger here sound perfect!

  2. Love curry chicken and this one looks wonderful!

  3. What a great idea! I grilled up huge chicken breasts for dinner tonight and was wondering what I was going to do with all of the leftovers. This is perfect for lunch!

  4. Breakfast is my ultimate favorite meal…I love healthy breakfast options.

  5. My husband doesn’t like curry, but this might be a great option for me to sneak in for lunch. Love it!

  6. Love the flavor combination for these recipe.

  7. Yum! I found this on Pinterest and made it with slow-cooker chicken that I had leftover. I used Greek yogurt instead of mayo (just preference) and apple instead of celery/toasted pecans instead of almonds (just what I had on hand). I used less salt because I wanted my 22-month-old to eat it, too, so we just salted ours a little before eating. I served it with a selection of toasted bread, toasted bagels, carrots, red pepper slices, and crackers. My 6-yr-old loved taking his pick! I will definitely make this again! Thank you!

  8. Hi there. The current Food on Friday is all about curry! So it would be great if you linked this in. This is the link . Have a good week.

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