This Curry Chicken Salad is made with rotisserie chicken, celery, red onion, parsley, and golden raisins mixed with a curry yogurt dressing.

A Few Ingredient Notes:

Rotisserie Chicken: A convenient shortcut that makes this recipe come together quickly. You can also use leftover cooked chicken.
Golden Raisins: These little bursts of sweetness work beautifully with the curry powder. Regular raisins will work, too.
Curry Powder: The main flavor of the salad. Curry blends vary, so start with 1 tablespoon and add more if you prefer a stronger flavor.
Honey: Just a small drizzle balances the spices and raisins. You don't need much.

Dietary Swaps:

Gluten-Free: This recipe is naturally gluten-free as long as your curry powder and other packaged ingredients are gluten-free.
Dairy-Free: Replace the Greek yogurt with an unsweetened dairy-free yogurt and use a dairy-free mayonnaise.
Lower Carb: Reduce or omit the golden raisins and honey. The raisins contribute most of the added sugar.

Extra Curry Flavor: Add another ½ teaspoon of curry powder at a time until the dressing tastes just right to you.
Don't over-process the chicken. Use short pulses in the food processor so the chicken stays in small pieces rather than turning into a paste.
Chop the vegetables first. Pulsing the celery and red onion before adding the chicken helps distribute them evenly throughout the salad.
Taste before adding extra honey. The raisins already add sweetness, so start with a small amount of honey and adjust from there.
Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Keep it chilled and avoid leaving it at room temperature for extended periods.

This Curry Chicken Salad is made with rotisserie chicken, celery, red onion, parsley, and golden raisins mixed with a curry yogurt dressing.

5 from 1 vote

Total Time 15

Course Salad

Servings

Calories 350 kcal

Add the celery and red onion to a food processor. Pulse a few times until roughly chopped.
Add the rotisserie chicken and fresh parsley. Pulse a few more times until the chicken is broken into small pieces. Be careful not to over-process.
In a medium bowl, whisk together the Greek yogurt, mayonnaise, curry powder, and a small drizzle of honey.
Season the dressing with salt and black pepper to taste.
Transfer the chicken mixture to a large bowl. Add the golden raisins and curry dressing.
Fold everything together until the chicken is evenly coated.
Serve immediately or refrigerate until ready to eat.

Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
Nutrition information is an estimate only.

Calories: 350kcalCarbohydrates: 25gProtein: 35gFat: 12gSodium: 500mgFiber: 2gSugar: 19g

Keyword curry chicken salad

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