I’m sharing my version of Curried Chicken Salad, an Indian‑inspired chicken salad from Evolving Table that’s ultra‑creamy, flavorful, and quick to assemble. It combines shredded chicken, dried cranberries, toasted walnuts, celery, and green onions in a curry‑spiced yogurt‑mayo dressing—it’s perfect for sandwiches, wraps, or crackers.
Why You’ll Love This Recipe
I love that this recipe is both creamy and light—the mix of mayo and full‑fat Greek yogurt gives richness without heaviness. I enjoy how curry powder brings warmth, the cranberries add sweet bursts, and toasted walnuts deliver satisfying crunch. It comes together in about 15 minutes and gets even better after chilling.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Cooked shredded chicken (around 3½ cups, about 1¼ lb)
• Dried cranberries, coarsely chopped
• Toasted walnuts, coarsely chopped
• Finely diced celery
• Green onions (green parts only), finely chopped
• Mayonnaise
• Full‑fat Greek yogurt
• Dijon mustard
• Curry powder
• Salt and black pepper
directions
• In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and pepper until smooth and creamy.
• In a large bowl, combine shredded chicken, cranberries, walnuts, celery, and green onions.
• Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
• Cover and refrigerate for at least a few hours—overnight chilling melds the flavors best.
• Serve chilled in lettuce wraps, croissant sandwiches, or as a dip with crackers.
Servings and timing
I found this recipe makes about 4 servings, or roughly 3½ cups of salad. Prep takes 10–15 minutes, and no cooking time is needed if you use pre‑cooked chicken. Chilling for 2–3 hours is recommended. Total ready‑to‑eat time is under 20 minutes plus chill time.
Variations
I’ve experimented with a few tweaks:
• Swap walnuts for pecans, cashews, or almonds for crunch.
• Use raisins instead of cranberries or mix both for varied sweetness.
• Stir in a spoonful of hummus for extra creaminess if I’m cutting back on mayo.
• Add a pinch of cayenne or red pepper flakes when I want extra warmth.
storage/reheating
I store this chicken salad in an airtight container in the fridge—it stays fresh for 3–5 days. Because it’s served cold, no reheating is needed. I just let it sit at room temperature briefly before serving if chilled it’s a bit firm.
FAQs
What kind of chicken works best?
I usually use a rotisserie chicken—shredded it yields just the right amount (about 3½ cups) and makes prep quick. Chicken breast or leftovers work just fine too.
Can I omit yogurt or mayonnaise?
Yes—if I skip yogurt, I use more mayo for richness; if I skip mayo, using only Greek yogurt gives a lighter but still creamy texture. I keep the dressing balance to maintain flavor.
Do I have to chop the cranberries and nuts finely?
I do—I find chopping them ensures each bite gets a bit of sweetness and crunch without overwhelming contrast. Big chunks disrupt the texture.
Can I adjust the curry spice level?
Absolutely—I taste the dressing before mixing and add more or less curry powder to suit my preference. High‑quality curry powder gives better flavor.
Can I make this dairy‑free or vegan?
Yes—I replace Greek yogurt with extra mayo or a plant‑based yogurt. For vegan, I’d use vegan mayo and substitute dried fruit and nuts accordingly.
Conclusion
I’ve found this Curried Chicken Salad to be a refreshingly bold take on classic chicken salad—comforting, vibrant, and easy to make. Creamy dressing, curry warmth, sweet cranberries, crunchy nuts, and tender chicken all come together in a dish that’s perfect for meal prep, picnics, or quick lunches. It’s simple, adaptable, and reliably delicious.
Print
Curried Chicken Salad
- Total Time: ~2 hours (including chill time)
- Yield: 6 servings
Description
A creamy, light and savory chicken salad with curry spice, sweet dried cranberries, and crunchy roasted walnuts—ready in about 15 minutes.
Ingredients
3½ cups cooked shredded chicken (≈ 1¼ lb), rotisserie or poached
½ cup dried cranberries, coarsely chopped
¾ cup roasted walnuts, coarsely chopped
½ cup finely diced celery
4 green onions (green parts only), finely chopped
½ cup mayonnaise
½ cup full‑fat Greek yogurt
2 teaspoons Dijon mustard
1 tablespoon curry powder
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
In a large bowl, combine shredded chicken, cranberries, walnuts, celery, and chopped green onions.
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Cover and refrigerate for at least 2 hours to let flavors meld (this step enhances taste).
Serve chilled in lettuce wraps, sandwiches, croissants, or with crackers. It’s also great as a dip or salad topping.
- Prep Time: 15 minutes
- Category: Main course
