This Chicken Curry Salad is perfectly creamy, lightly spiced, and just the right mix of savory and sweet. It’s incredibly versatile — serve it as a sandwich, wrap, over a bed of fresh greens, or simply with crackers for a quick, delicious meal.
I’ve always loved chicken curry salad from delis, cafés, and even airport stands, but let’s be honest — it’s often disappointing. Sometimes it’s drowning in mayo, missing the curry kick, or overloaded with unnecessary add-ins.
Making it at home solves all of that. This recipe strikes the perfect balance — creamy without being heavy, with just the right amount of curry spice. Sweet golden raisins add a pop of flavor, while slivered almonds bring a satisfying crunch. And for a lighter twist, I use a mix of low-fat mayo and fat-free Greek yogurt, which blend together beautifully for that creamy texture without the extra calories.
Ingredients
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1½ lbs boneless chicken breasts
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½ cup celery, chopped
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⅓ cup golden raisins
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3 tbsp sliced green onions
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½ cup plain nonfat Greek yogurt (or whole-milk yogurt for extra creaminess)
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⅓ cup low-fat mayonnaise
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1 tbsp lemon juice
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1 tbsp curry powder
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½ tsp kosher salt
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¼ tsp black pepper
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¼ cup slivered almonds
Instructions
1. Cook the Chicken
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Bring a large pot of water to a boil.
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Add chicken breasts and simmer gently for 30–40 minutes, until fully cooked.
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Remove from the pot and let cool slightly.
2. Prepare the Salad Base
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Dice the cooled chicken into ¼-inch pieces.
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In a large mixing bowl, combine the chicken, celery, golden raisins, and green onions.
3. Make the Dressing
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In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, curry powder, salt, and black pepper until smooth.
4. Assemble
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Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
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Add more Greek yogurt, if needed, to reach your desired level of creaminess.
5. Chill and Serve
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Cover and refrigerate for at least 30 minutes to let the flavors meld.
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Just before serving, stir in the slivered almonds for a crunchy finish.
Make Ahead & Storage
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Make Ahead: Prepare the salad (without almonds) up to 24 hours in advance. Add almonds just before serving to keep them crunchy.
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Not recommended, as yogurt and mayonnaise do not freeze well.
