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A croissant sandwich with curry chicken salad on a white plate next to a glass of white wine.

Curried Chicken Salad

Course: lunch
Cuisine: Salad / Lunch
Keyword: Chicken, Curried chicken salad, Curry, Curry chicken salad, easy chicken salad
Prep Time: 15 minutes
Cook Time: 50 minutes
Chicken cooling time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 people
Calories: 469kcal
Curried chicken salad is so fresh, and explodes with flavor. Be sure to roast your chicken in the oven and then dice. If you're up to it, why not try homemade mayo and homemade curry powder! It truly takes this dish to the stratosphere. Yum!!
Print Recipe



  • 2 chicken breasts split, bone-in, skin-on
  • 2 tbsp olive oil
  • Kosher salt and fresh ground pepper


  • 1 cup mayonnaise
  • ½ cup plain yogurt
  • 3 tbsp curry powder
  • 1 tbsp lime juice fresh
  • 1 tbsp honey
  • ½ tsp ground ginger
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup red onion chopped (about a cup)
  • 1 fresh mango peeled, pitted and diced, about ⅔ cup.
  • 1 cup red grapes seedless, halved
  • 1 cup salted roasted cashews roughly chopped
  • 1 cup lettuce for garnish - optional
  • 8 sandwich rolls croissants, ciabatta, etc - optional


  • Preheat the oven to 350°F.
  • Rub the chicken pieces with oil and sprinkle all over with salt and pepper. Place on a baking rack on a lined baking sheet and roast for 50 minutes, or until internal temperature reaches 165°F. Set aside until cool enough to handle.
  • Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces, about ½"x½".
  • In a medium bowl, make the dressing by mixing together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt, and pepper.
  • In a separate, large bowl, add chicken, onion, mango, grapes, and cashews.
  • Add the dressing in increments, starting with about ½ a cup, gently stirring as you go. Depending on how much chicken you have, you'll most likely need about 1 to 1½ cups of the dressing. Add more or less as per your own desired consistency.
  • Cover with plastic wrap, or put in an air-tight container and place in the refrigerator for at least 1 hour, or overnight. The longer it sits, the more the flavors will meld. Let come to room temperature before serving.
  • Serve over a bed of lettuce greens, or as sandwiches using your favorite sandwich bread.



The roasted chicken can be made up to 1 day in advance.  A rotisserie chicken works well, too.  If we use a rotisserie, we usually use two chickens.
Be sure to know the heat level of the curry powder before adding to the dressing.  Our homemade curry powder is mild, but many other types may be spicy.  If too spicy, start with just one tbsp, taste, and add more, if desired.
We love serving this to guests over a bed of lettuce, with sliced croissants or ciabatta rolls, and allow them to make their own sandwich.  
The salad definitely gets better after it's had time to sit in the fridge for a day.


Calories: 469kcal | Carbohydrates: 46g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 819mg | Potassium: 509mg | Fiber: 3g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 4mg