Curry Chicken Salad

  • Author: Ridgely
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 servings 1x
  • Category: Salad



  • 1/2 cup mayonnaise
  • 1 teaspoon curry powder
  • 2 scallions, white and green parts chopped (more for garnish)
  • pinch of salt
  • pinch of fresh pepper
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup golden raisins
  • 2 cups cooked chicken in bite size cubes, I used a Rotisserie Chicken
  • Mango Chutney on the side
  • Boston or bib lettuce or endive
  • garnish: scallions, raisins, slivered almonds


  1. In a medium size bowl combine mayonnaise, curry powder, salt and pepper with a whisk.
  2. Add scallions, toasted slivered almonds and raisins mix until combined with a spoon.
  3. Carefully stir in cubed chicken breast.
  4. Cover and refrigerate for at least one hour. until ready to serve. I prefer it cold that room and the curry sauce gets better if it sits together for a little time.
  5. Serve on a bed of lettuce with a sprinkle of scallions, almonds and raisins for garnish


I served with toasted pita bread.


  • Serving Size: 4
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