I’ve always loved chicken salad, but this curried version is something special. It’s creamy, crunchy, a little sweet, and just the right amount of bold thanks to warm curry spices.
I threw it together for lunch the other day using some leftover chicken, and by the second bite I was already thinking about when I’d make it again. It’s perfect tucked into lettuce wraps, piled onto toast, or even scooped up with crackers when I’m feeling snacky.
The combo of curry, tender chicken, juicy grapes, and crunchy celery is such a flavor party—and the yogurt-mayo dressing keeps it light but still creamy. It’s easy, it’s different, and it totally levels up your usual chicken salad game.
Why You’ll Love This Recipe
This isn’t your average chicken salad. With its cozy curry flavor, juicy bursts of grape, and fresh crunch from celery, every bite is a perfect balance of savory, sweet, and spice. It’s satisfying without being heavy, and it comes together in minutes with pre-cooked or rotisserie chicken.
Whether you’re making it for lunch, meal prep, or a light dinner, it’s the kind of recipe that feels fancy but takes no extra effort. Serve it cold, pack it for work, or bring it to a potluck—everyone loves a flavor twist like this.
What You’ll Need
For the salad:
- 2 cups cooked chicken, chopped or shredded
- ½ cup red grapes, halved
- ½ cup celery, diced
- 2 green onions, sliced
- ¼ cup chopped parsley or cilantro (optional)
For the dressing:
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1–2 teaspoons curry powder (to taste)
- 1 teaspoon honey or maple syrup
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
Optional additions:
- Chopped nuts (cashews or almonds)
- Golden raisins
- Diced apples
- Chopped hard-boiled egg
Pro Tips
- Use rotisserie chicken for a quick, flavorful shortcut.
- Adjust the curry to your liking—start small, then build up to your preferred spice level.
- Let it chill before serving so the flavors can blend and deepen.
- Dice everything uniformly for the best texture in every bite.
- Balance the sweet and savory—a touch of honey or fruit really complements the curry.
Tools You’ll Need
- Medium mixing bowl
- Spoon or spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Airtight container (for storage or make-ahead prep)
Substitutions and Variations
- Yogurt: Use all mayo for a richer version, or all yogurt for a lighter one.
- Fruit: Swap grapes for apples, pineapple chunks, or dried cranberries.
- Nuts: Cashews and slivered almonds add great crunch.
- Herbs: Try fresh mint or basil if you’re not a fan of cilantro.
- Vegan option: Use plant-based chicken and vegan mayo/yogurt alternatives.
Make-Ahead Tips
- Make it 1–2 days in advance: It tastes even better after chilling overnight.
- Prep the components separately: Store the chopped chicken and dressing separately, then mix when ready to serve.
- Meal prep it: Portion into containers for quick grab-and-go lunches all week.
- Double the batch: It keeps well and makes a great last-minute meal solution.
How to Make Curried Chicken Salad
Step 1: Mix the dressing
In a medium bowl, whisk together ¼ cup mayo, ¼ cup Greek yogurt, 1–2 tsp curry powder, 1 tsp honey, 1 tsp lemon juice, and a pinch of salt and pepper. Taste and adjust spice if needed.
Step 2: Combine the salad
Add 2 cups cooked chicken, ½ cup halved grapes, ½ cup diced celery, 2 sliced green onions, and ¼ cup chopped herbs (optional) to the bowl. Gently toss everything together with the dressing until well coated.
Step 3: Chill
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. You can also make it a day ahead.
Step 4: Serve
Scoop into lettuce wraps, sandwiches, wraps, or serve with crackers, on a salad, or even by the spoonful!
Serving Suggestions
- Tuck it into a croissant or pita for a flavorful sandwich
- Serve over leafy greens for a refreshing salad-style lunch
- Spoon into butter lettuce leaves for a light, low-carb meal
- Pack in bento boxes with veggies and crackers
- Pair with naan or flatbread for a casual dinner plate
Leftovers & Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Do not freeze, as the yogurt and mayo won’t hold up well in texture.
- Stir before serving again if it separates slightly in the fridge.
- Great for leftovers—make it once and enjoy it in different ways all week.
Nutrition & Benefits
This salad is full of lean protein from the chicken and probiotics from Greek yogurt. The curry powder adds antioxidants and a warm, earthy depth, while grapes and celery offer hydration, fiber, and crunch. It’s a satisfying, energizing meal that feels indulgent but is packed with whole, nourishing ingredients.
Recipe FAQ
1. What kind of chicken works best?
Cooked and shredded chicken breast, rotisserie chicken, or even leftover grilled chicken all work great.
2. Can I use curry paste instead of powder?
Curry paste is much stronger and wetter—best to stick with curry powder here for the right consistency and flavor.
3. Is this recipe spicy?
It’s more warm and flavorful than spicy, but you can add a pinch of cayenne or chili flakes if you like heat.
4. Can I make this dairy-free?
Yes—use a dairy-free yogurt or just stick with mayo, and make sure all other ingredients are plant-based.
5. How do I stop it from getting watery?
Use thick yogurt and let the salad chill uncovered for a bit to help the moisture balance out.
Fresh, Flavorful, and So Easy to Love
Curried chicken salad is one of those recipes that’s somehow bold and comforting all at once. It’s quick to prep, packed with interesting textures, and totally adjustable depending on what you have on hand.
Whether you’re making lunch for yourself or feeding a crowd, this is the kind of dish that keeps people coming back for another scoop.