Made with celery, red onion and raisins this curry chicken salad is packed with tons of flavor and so easy to make! It’s the perfect make-ahead lunch recipe.

If you’re looking for a delicious, protein-packed and budget friendly lunch idea, this curry chicken salad is for you!

I love eating this salad on toasted bread, on top of a lettuce salad or in a wrap. It’s perfect to meal prep for the week ahead, to bring on an outdoor adventure or picnic or for a backyard dinner.

Why You’ll Love This Recipe

• Flavorful – The combo of the savory curry powder, sweet raisins and fresh veggies packs a flavor punch!
• Versatile – Great in sandwiches, wraps, salads, or eaten on its own.
• Quick & easy – Once your chicken is shredded, this recipe comes together quickly, making it ideal for speedy lunches or meal prep.

Curry Chicken Salad Ingredients

I love recipes with minimal ingredients and this curry chicken salad recipe requires only 7 main ingredients, plus salt and pepper. Here’s what you need:

• shredded chicken – use rotisserie chicken for a shortcut here or use my foolproof method for slow cooker shredded chicken or instant pot shredded chicken.
• celery – adds a fresh crunch and balances the flavors.
• raisins – introduces a hint of sweetness to contrast the savory elements. If you want to swap the raisins with something else red grapes or dried cranberries would be a great substitute.
• red onion – provides a sharp, piquant taste that complements the curry. If you don’t have red onion on hand feel free to use yellow or green onions.
• mayonnaise – for creaminess and to bind the salad together. I love using the Primal Kitchen avocado oil mayo, but you can use whatever type you prefer.
• curry powder – the star spice, bringing warmth and depth to the dish. Most curry powders are a blend of turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper. Different brands each taste a little different so find one you like and stick with it. I’m a big fan of Simply Organic curry powder.
• apple cider vinegar – adds a slight tang to enhance the overall flavor. No ACV? Fresh lemon juice would make for the perfect substitute.
• ground pepper & sea salt – season to taste, enhancing all the salad’s flavors.
• cashews – this is optional, but adds a crunchy texture and nutty flavor. Almonds would also be a good addition.

How to Make Curry Chicken Salad

Once you have the shredded chicken, the hard part is done and all you have to do is stir together your seasonings.

Step 1: Add your mayo, apple cider vinegar, curry powder, pepper and salt to a mixing bowl and stir to combine. Then add your cooked chicken, celery, raisins and red onion.

Step 2: Toss everything together until combined and you’re done! You can enjoy the salad right away or if you prefer you can place it in the fridge to chill before serving.

Ways to Serve Curry Chicken Salad

There are so many different ways to serve this curry chicken salad. Here are a few ideas:

• With crackers: Serve with crackers like these almond flour crackers for a light lunch.
• As a sandwich: Make sandwiches by serving it on sourdough bread or croissants.
• Lettuce wraps: If you prefer a low-carb and gluten-free option, use large lettuce leaves (such as iceberg or butter lettuce) as wraps and fill them with this chicken salad.
• Over greens: Top a bed of greens with this salad for a meal-sized salad.

How to Store Curry Chicken Salad

Store your homemade chicken salad in an airtight container for 3-5 days in the refrigerator. Unfortunately chicken salad doesn’t freeze well so if you meal prep chicken salad plan to eat it within 3-5 days of making!

More Protein Salads:

Be sure to check out the full collection of salad recipes on EBF!