Curry Chicken Salad

Prep time: 15 minutes | Cook time: 20 minutes | Cost estimate: $8–12 | Serves: 4

Okay, let’s be real, dinner time can be a zoo. Between picky eaters and the eternal question of “What’s for dinner?”, sometimes a mama just needs a win! That’s where this Curry Chicken Salad swoops in like a superhero in a tea towel. It’s packed with flavor, surprisingly easy to make, and tastes like sunshine on a sandwich. Plus, it’s one of those recipes that gets even BETTER the next day, making it perfect for meal prep or a quick lunch. My own kids (the little terrors, bless them!) actually ASK for this! It’s a miracle, I tell you!

Why You’ll Love These

This isn’t your grandma’s mayo-laden chicken salad. This is a flavor explosion that’ll have you wondering why you haven’t been making it all along. Here’s why you’ll be hooked:

• Super Versatile: Eat it on bread, crackers, lettuce wraps, or straight from the bowl (guilty!).
• Packed with Protein: Keeps you full and energized, battling those afternoon slumps like a boss.
• Make-Ahead Marvel: Perfect for meal prepping and busy weeknights. Just whip it up on Sunday and you’re golden!
• Flavor Fiesta: The curry powder adds a warm, exotic twist that’s totally addictive.
• Kid-Approved: Even the pickiest eaters will be surprised by how much they love this flavorful salad!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup mayonnaise (I prefer avocado oil mayo for a healthier option!)
• 2 tablespoons curry powder (adjust to your spice preference!)
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup raisins (optional, but they add a nice sweetness)
• 1/4 cup chopped walnuts or almonds (for that satisfying crunch!)
• 1 tablespoon lemon juice (brightens everything up!)
• Salt and pepper to taste

How to Make

1. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Carefully place the chicken in the skillet and cook for about 6-8 minutes per side, or until cooked through and no longer pink inside.Note: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Overcooked chicken is sad chicken!
2. Cool and Shred: Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred the chicken using two forks or your fingers.Tip: If you’re short on time, you can use pre-cooked rotisserie chicken. Just shred it and skip step 1!
3. Make the Dressing: In a large bowl, whisk together the mayonnaise, curry powder, and lemon juice.
4. Combine Everything: Add the shredded chicken, celery, red onion, raisins (if using), and walnuts or almonds to the bowl with the dressing.
5. Mix Well: Gently stir everything together until well combined.
6. Season and Chill: Taste and adjust the seasoning with salt and pepper as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it tastes!
7. Serve and Enjoy! Serve the curry chicken salad on your favorite bread, crackers, or lettuce wraps. Garnish with a sprinkle of extra nuts or a sprig of parsley, if desired.

Tips & Tricks

Want to take your Curry Chicken Salad to the next level? Here are a few tips and tricks:

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a kick!
• Sweeten the Deal: Use honey or maple syrup instead of raisins for a different kind of sweetness.
• Add Some Veggies: Diced bell peppers, grapes, or shredded carrots would all be delicious additions.
• Toast the Nuts: Toasting the walnuts or almonds before adding them to the salad enhances their flavor and crunch.
• Make it Lighter: Use Greek yogurt instead of mayonnaise for a lower-fat option.
• Herb Power: Fresh cilantro or parsley adds a burst of freshness.

Dietary Variations

Need to adapt this recipe to fit your dietary needs? No problem!

• Gluten-Free: Serve the chicken salad on gluten-free bread, crackers, or lettuce wraps.
• Dairy-Free: Use a dairy-free mayonnaise alternative.
• Paleo/Whole30: Use avocado oil mayonnaise and skip the raisins. Serve on lettuce wraps or with celery sticks.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I highly recommend it! The flavors meld together beautifully as it sits in the fridge. It will keep well for up to 3 days in an airtight container.