Curried chicken salad on a lettuce wrap with a side of bread.

Curried Chicken Salad

Author: Stephanie Kay

This curried chicken salad is quick and easy to make and a great way to use up leftover chicken. It can be enjoyed on its own, on a salad, in a sandwich, or in a wrap, and keeps well in the fridge so it’s a perfect meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American
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  1. In a small bowl, add mayonnaise, yogurt, curry powder, lime juice, a generous pinch of salt, and a bit of black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set it aside.
  2. In a large bowl, add chopped chicken, celery, green onion, raisins, cilantro, and nuts (optional), and stir to combine.
  3. Pour the dressing over the chicken mixture and stir until everything is well combined, then taste and adjust the seasoning as needed – you can add another spoonful of mayo and/or yogurt to reach your desired texture. 
  4. The chicken salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.