Classic Curried Chicken Salad Recipe for Sandwiches & Lunch

Turn a classic chicken salad into a memorable dish with this Famous Curried Chicken Salad. A hint of curry paste combines with golden raisins, dried apricots, crisp celery, green onions, chopped apple, cilantro, crunchy almonds and a creamy mayo-sour cream dressing for a salad that’s full of texture and flavor. It’s simple to make, easy to customize, and perfect for lunches, picnics, or the next potluck.

I usually buy boneless, skinless chicken breasts for everyday meals, but cooking with skin-on or bone-in cuts can deliver juicier, more flavorful meat. That said, this recipe works great with cooked, chopped chicken breasts or any leftover roasted chicken you prefer. It’s an economical and versatile salad that highlights contrasting textures — soft fruit, crunchy nuts, crisp celery — all tied together with a curried creamy dressing.

Why You’ll Love Curried Chicken Salad

• Budget-friendly when you use economical chicken cuts
• A lively blend of flavors and textures that keeps every bite interesting
• Fresh, homemade chicken — no canned chicken flavor
• Highly customizable to suit your tastes
• Perfect for potlucks, packed lunches, or light dinners

Curry Chicken Salad Ingredients

• Cooked chicken breasts, chopped
• Golden raisins
• Mayonnaise
• Sour cream
• Hot curry paste (or curry powder to taste)
• Salt
• Whole dried apricots, thinly sliced
• Celery, chopped
• Green onions, chopped
• Apple, cored and chopped
• Fresh cilantro, chopped
• Almonds, chopped (for topping)

How to Make Curried Chicken Salad

• Step One: Place the raisins in a bowl of boiling water to plump them, then set aside.
• Step Two: In a large bowl, whisk together the mayonnaise, sour cream, curry paste and salt until the curry is fully incorporated and the dressing is smooth. Add the chopped chicken and stir to coat.
• Step Three: Stir in the sliced apricots, chopped celery and green onions.
• Step Four: Drain the raisins and fold them into the mixture. Add the chopped apple and cilantro, and combine gently.
• Step Five: Sprinkle the chopped almonds on top and serve. Optionally, serve the salad on a bed of greens, in sandwiches, or inside butter lettuce leaves.

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Small bowl to soak raisins

What to Serve with Famous Curried Chicken Salad

• On sandwich rolls or tucked into butter lettuce leaves
• Alongside grilled meats or burgers
• As a filling for wraps or croissants
• On a platter with fresh greens for a light meal

Recipe Tips and Tricks

• Use separate cutting boards for raw meat and produce to avoid cross-contamination.
• Cook chicken to an internal temperature of 165°F (74°C) and let it rest before chopping.
• Dice ingredients small so each forkful contains a balanced mix of flavors and textures.
• Adjust the amount of curry paste or curry powder to suit your heat preference.

Variations and Substitutions

• Substitute grapes for raisins, or use a mix of both for sweetness.
• Swap almonds for walnuts, pecans, or sunflower seeds for a different crunch.
• Use light mayonnaise or Greek yogurt to reduce calories.
• Replace green onions with red onion for a sharper bite.
• Add a squeeze of lemon juice or a pinch of celery seed, black pepper and additional salt to taste.

Storage Instructions

Because this salad contains mayonnaise and fresh ingredients, refrigerate leftovers promptly. Do not leave the salad sitting out for more than 2 hours. Store in an airtight container in the refrigerator for 3–5 days.

Can I Freeze?

Freezing is not recommended. Mayonnaise can separate and change texture when thawed, so the salad will not retain the same creamy consistency after freezing.

Chicken: Skinless vs. Skin-on

Cooking chicken with the skin on often yields juicier, more flavorful meat because the skin helps lock in natural juices during cooking. If you prefer a leaner meal, you can remove the skin after cooking — a technique that keeps moisture and flavor while reducing surface fat.

Benefits of Bone-in Chicken

Bone-in cuts can offer slightly higher levels of certain nutrients, such as zinc and B vitamins. They’re often less expensive and can deliver extra flavor during cooking. Use any cooked chicken you have on hand for this salad—breasts, thighs, roasted leftovers, or store-bought rotisserie chicken all work well.

Recipe Card