Curry Chicken Salad

5 from 1 vote

This simple Curry Chicken Salad is a great way to spice up your same old chicken salad. Crunchy celery and chopped pistachios, golden raisins, and curry powder all add so much to such an easy recipe. Perfect on sandwiches, on crackers, lettuce wraps or straight from the bowl!

Prep Time10

Total Time10

Course: Main Course, Salad

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

2.5 cup shredded chicken approx. 1 ½ lb. chicken breast
1 green onion finely chopped
2 celery stalks chopped
¼ c chopped pistachios
⅓ c golden raisins
⅓ c mayonnaise
¼ c plain Greek yogurt
1 tsp Dijon mustard
2 Tbsp fresh lemon juice
1 - 1½ tsp curry powder
½ tsp pepper
½ tsp sea salt
2 Tbsp chopped parsley

Instructions

Chop the vegetables, pistachios and shred the chicken.
Combine all ingredients in a medium bowl. Stir well to combine.
Adjust seasoning to taste, add more mayonnaise or greek yogurt if you prefer a more creamy salad. Chill for about 30 minutes before serving if desired, but this can be enjoyed immediately.
Refrigerate leftovers.

Notes

Storage: Store this curry chicken salad in the refrigerator for about 3-4 days in an airtight container. Freezing is not recommended.

Feel free to add in some extra mayonnaise for a creamier chicken salad. I prefer my chicken salad to be less creamy than some prefer, and that's totally fine. You are welcome to add a couple tablespoons or so more as desired.

This salad can be made in advance. If you have a party or gathering you want to prepare this curry chicken salad for ahead of time, you can make it up to 24 hours in advance and still have optimal flavor and texture. If you want lots of crunch, wait until just before serving to add the pistachios if making this a day ahead.

Nutrition