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Curry Chicken Salad

This Curry Chicken Salad whips together in 15 minutes or less; it's packed with flavor and requires minimal ingredients!
Course Dinner
Cuisine American
Keyword curry chicken salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 223kcal
Author Chelsea Lords
Cost $5.91


  • 2 cups cooked rotisserie chicken, chopped into small pieces
  • 1/2 cup roasted cashews, coarsely chopped
  • 1/3 cup golden raisins
  • 1/2 cup thinly sliced celery (~2 stalks)
  • 1/4 cup finely chopped cilantro


  • 1/4 cup full-fat mayonnaise
  • 2 tablespoons sour cream (fat-free or light is great!)
  • 1 tablespoon honey
  • 1 and 1/2 teaspoons Dijon mustard
  • 1 teaspoon curry powder
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste (1/4 teaspoon each)
  • Enjoy layered on bread or croissants with lettuce; serve alongside fresh mango, red grapes, and/or a tart apple


  • SALAD: In a large bowl, add in the chopped rotisserie chicken, coarsely chopped cashews, golden raisins, thinly sliced celery, and finely chopped cilantro.
  • DRESSING: In a separate bowl, add the mayo, sour cream, honey, Dijon mustard, curry powder, lemon juice, and a generous (or to taste) sprinkle of salt + pepper (I add about 1/4 teaspoon salt & pepper). Whisk until combined and completely smooth. Taste and adjust for seasonings (salt, pepper, additional curry powder, etc.).
  • COMBINE: Pour the dressing over the salad and very gently stir all of the ingredients together until combined.
  • SERVE: Enjoy with fresh mango, grapes, or a tart apple or layer it on a croissant and add some lettuce. Enjoy immediately.


Serving: 4servings | Calories: 223kcal | Carbohydrates: 26.2g | Protein: 8.7g | Fat: 10.5g | Cholesterol: 8mg | Sodium: 196.2mg | Fiber: 1.6g | Sugar: 16.2g