Easy Curry Chicken Salad with Cashews and Raisins

This easy curry chicken salad is made with shredded chicken, creamy curry mayo, sweet raisins, crunchy cashews and crisp celery. Perfect for meal prep!

I love making a batch of easy chicken salad for lunches most weeks. My dill pickle chicken salad is always a good idea, with my apple tarragon chicken salad as a close second. But this Curry Chicken Salad is a household favorite – my husband raves about it every time I make a batch. We love the mix of tangy curry mayo with sweet raisins, crunchy cashews and crisp celery in every bite.

For an easy lunch, I usually serve it with crackers (Simple Mills Rosemary are surprisingly good with this chicken salad, or Sea Salt for a classic option) or tucked into a wrap. If I’m making curry chicken salad for brunch-y vibes with friends, I’ll scoop it over sourdough toast points; the gorgeous golden color makes it feel a little extra without any extra work.

ingredients to make curry chicken salad

I like to prep a whole chicken in the Instant Pot and keep the shredded chicken on hand for easy chicken salad recipes like this one. But use whatever makes your week easier: a store-bought rotisserie chicken, poached or grilled chicken, or even canned chicken will work.

For the curry mayo

• Mayonnaise: The creamy base for the dressing. Homemade or your favorite store-bought mayo both work.
• Dijon mustard: Adds a little tang and helps balance the richness of the mayo.
• Curry powder: The main flavor in our curry mayo, so use a curry powder you really like.
• Fresh lemon juice: Brightens up the creamy dressing and all those warm spices.
• Salt + pepper: Season to taste. I usually start with about ¼ teaspoon of each and add more as needed.

For the chicken salad

• Cooked chicken: You’ll need about 2 cups of cooked chicken, chopped or shredded into small pieces. Rotisserie, shredded, grilled, poached or canned chicken all work here.
• Cashews: Coarsely chopped cashews add the best buttery crunch against the creamy dressing. Peanuts work in a pinch.
• Celery: About 2 ribs, finely chopped, for freshness and extra crunch.
• Golden raisins: Add little pops of sweetness that pair so well with the savory curry flavors. Regular raisins work too, or swap them for chopped grapes.
• Shredded carrots: Add another layer of crunch and a little natural sweetness.
• Cilantro: Fresh cilantro brightens everything up. Save a little extra for garnish if you like.
• Garlic powder, turmeric + onion powder: These add even more savory, warm flavor to the curry chicken salad. The turmeric also gives it that gorgeous golden color.
• Green onions: Optional for serving, but I love a few sliced over the top for a fresh finish.

how to make curry chicken salad

This chicken salad could not be easier to make! I like to mix up the curry mayo first, prep the chicken and all the mix-ins, then add everything to a bowl and toss until well coated. That’s it – lunch is ready!

Meal Prep and Food Storage

This curry chicken salad is one of my favorite easy lunches to prep ahead because the flavors get even better after a little time in the fridge. I wouldn’t recommend freezing chicken salad since the creamy mayo dressing can separate and the celery and cashews will lose their texture once thawed.

• To store: Keep curry chicken salad in an airtight container in the refrigerator for up to 3-4 days.
• For meal prep: Make a batch at the beginning of the week and portion into individual containers for easy grab-and-go lunches. Keep crackers, bread or wraps separate until you’re ready to eat so they stay fresh.
• To serve: Enjoy it cold straight from the fridge, or let it sit at room temperature for a few minutes before serving.

watch how to make curry chicken salad

Curried Chicken Salad

This easy curry chicken salad is made with shredded chicken, creamy curry mayo, sweet raisins, crunchy cashews and crisp celery. Perfect for meal prep!

5 from 3 votes

Print Pin Rate

Course: Main Course, Snack

Cuisine: American, Indian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 450kcal

Author: Nichole Crews

Ingredients

Mayo Dressing

• 1/2 cup mayonnaise - homemade or store bought
• 1 1/2 tablespoon Dijon mustard
• 1 tablespoon curry powder
• 1 teaspoon fresh lemon juice
• salt and pepper, to taste - about 1/4-1/2 teaspoon each

Curried Chicken Salad

• 2 cups cooked chicken of choice, chopped into small pieces - rotisserie, shredded, grilled, canned, etc.
• 1/2 cup cashews, coarsely chopped - can also use chopped peanuts
• 1/2 cup celery, finely chopped - about 2 ribs
• 1/3 cup dried golden raisins - or regular raisins, or chopped grapes
• 1/4 cup shredded carrots
• 1/4 cup finely chopped cilantro - plus more for garnish
• 1 tablespoon garlic powder
• 1/2 tablespoon turmeric powder
• 1/2 tablespoon onion powder
• 2-3 green onions, sliced for garnish - optional

Instructions

Mayo Dressing

• To a mixing bowl, add mayonnaise, Dijon, curry powder, lemon juice, salt and pepper. Whisk to combine. Set aside.

Curried Chicken Salad

• To a separate large bowl, combine 2 cups shredded chicken, chopped cashews, celery, golden raisins, carrots, cilantro, garlic powder, turmeric powder and onion powder.
• Pour mayo dressing to chicken salad mixture and gently fold to combine. Season with additional salt and pepper, to taste if desired.
• Serve with your favorite crackers, or over greens, on a croissant, on toast, in a wrap. etc

Notes

nutrition info is for approx 1/2 scoop Curried Chicken Salad using chicken breast.

nutrition info is for 4-servings as is. If you add this chicken salad to a wrap or bread, you can stretch this recipe to 6-servings.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 15g | Protein: 30g | Fat: 30g | Fiber: 3g | Sugar: 8g

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