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curried chicken salad served in two bowls with a bed of lettuce
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5 from 4 votes

Curried Chicken Salad

Curried Chicken Salad is loaded with tender chunks of chicken, sweet apples and raisins, crispy celery, and crunchy cashews in a curried mayo dressing. So good!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 441kcal
Author: Amy Nash


  • 1 ½ pounds boneless skinless chicken breasts about 4 cups cooked, roughly chopped or shredded chicken
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • Juice of ½ a lemon about 2 tablespoons
  • 1 Tablespoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon yellow curry powder
  • 1 tart apple chopped
  • 2 celery stalks
  • ¾ cup roasted salted cashews
  • ½ cup dried cranberries or raisins
  • ¼ cup chopped green onions


  • Cook and chop the chicken into bite-size pieces, slice and chop the apple, celery, and green onion.
  • Combine the mayonnaise, sour cream, lemon juice, curry powder, salt, and pepper in a medium bowl and whisking together.
  • In a large bowl, combine the chicken, chopped apple, celery, raisins, and cashews. Pour the mayo-curry dressing over the top. Toss everything together until mixed and all of the chicken is coated in the sauce.
  • Chill in the fridge for at least 30 minutes until ready to serve.


How to store: This salad will last 4 to 5 days in the refrigerator when stored in an airtight container.


Calories: 441kcal | Carbohydrates: 17g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 722mg | Potassium: 624mg | Fiber: 2g | Sugar: 14g | Vitamin A: 187IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg