Curry Chicken Salad Recipe

This Curry Chicken Salad is creamy, spicy, and full of bold flavor, made with juicy chicken, mango, avocado, and warm curry spices. It’s perfect for lettuce wraps, piling onto a bun or croissant, or on crackers. You'll crave this twist on the classic!

If you’re a fan of chicken salad but want something with a little more kick, this recipe is for you. I did not like chicken salad when I was a kid, but I am now a convert. This is how you do it right.

This Curry Chicken Salad delivers with rich, creamy texture, bright citrus, pops of sweetness from mango and raisins, and just enough spice to make it Chili Pepper Madness-worthy.

It’s the kind of dish that works for lunch, meal prep, or picnics, but it doesn’t play it safe - no way! This one brings the flavor! Just how we like it.

Let’s talk about how to make curry chicken salad - step-by-step, with bold flavor in every bite.

Curry Chicken Salad Ingredients & Swaps

Here’s what you’ll need to make it. The full list with measurements is in the recipe card at the bottom of the post.

• Chicken. Use chopped or shredded cooked chicken breasts or thighs. Rotisserie chicken works great for ease and flavor, but grilled or poached is perfect too. Swap: Try turkey, canned chicken, or chickpeas for a vegetarian spin. It's great for leftover chicken.
• Mayonnaise + Greek Yogurt + Mashed Avocado. This is your rich and tangy creamy base. Swap: Go all-yogurt or sour cream for a lighter meal, or all-avocado for a dairy-free version.
• Curry Powder. The signature flavor. Choose your favorite blend. Madras curry adds extra heat, or try my homemade curry powder or my homemade vindaloo powder for boom flavor.
• Spices. Paprika adds flavor and supports the curry, and cayenne will bring the burn (if you want it). Plus salt and pepper. Swap: Chipotle powder adds a different kind of heat and flavor.
• Honey + Lime Juice + Zest. For a touch of sweetness, acidity, and brightness. Swap: Maple syrup or agave work instead of honey, and lemon juice is great instead of lime.
• Diced Celery + Scallions. For a satisfying crunch factor and mild onion flavor. Swap: Red onion or diced cucumber, jalapeno for crunch AND additional heat.
• Mango + Golden Raisins. Natural sweetness and texture that works perfectly with the spices and other sweet touches. Swap: Try diced apples, grapes, pineapple, dried cranberries or other dried fruits.
• Cashews or Almonds. For richness and crunchy texture. Lightly toast them to amp up the flavor. Swap: Pecans, pistachios, yum. Use pumpkin seeds or sunflower seeds for a nut-free version.
• Fresh Cilantro. For a fresh finish. Swap: Parsley or mint if you’re not a cilantro fan.

Make it your own! This salad is endlessly adaptable. Use what you have, spice it how you like, and tweak it for your family.

Serving Suggestions

This Curry Chicken Salad is super versatile! Serve it however the craving hits!

• Lettuce Wraps. Spoon into butter lettuce or romaine leaves for a light, crisp, low-carb meal.
• Croissant Sandwiches. Pile it high on a toasted croissant or soft brioche bun for the best chicken salad sandwich. This is my favorite way.
• Crackers or Toasted Pita. Perfect for a quick snack, game day spread, or light lunch.
• Stuffed Avocados. Scoop out a bit of an avocado half and fill it with curry chicken salad for double avocado goodness.
• Over Greens. Serve it on a bed of arugula or mixed greens for a flavorful salad main.
• Over Grilled Chicken. This is popular! Top your grilled or blackened chicken for an extra layer of flavor.

Make-Ahead & Storage Tips

This curry chicken salad is a meal prep dream, flavorful, flexible, and it actually gets better as it sits.

• Make it ahead. Mix everything except the cilantro and nuts up to 3 days in advance. Stir those in just before serving to keep the flavor fresh and the texture crisp.
• Meal prep magic. Portion it into containers for easy grab-and-go lunches. It pairs great with crackers, greens, or pita wedges.
• Storage. Store in an airtight container in the refrigerator for 3 to 4 days. Stir before serving.
• Don’t freeze it. Mayo- and yogurt-based salads don’t freeze well. Freezing will turn the texture watery.

Flavor tip: It’s even better the next day once the curry, lime, and sweet elements have had time to mingle. Thank me later. You'll really notice a flavor difference.

Variations & Customizations

This salad is all about flavor flexibility. Once you’ve got the base down, you can take it in whatever direction you like - mild, fruity, fiery, or funky.

Crank the Heat (For My Fellow Chiliheads)

Add extra cayenne or a pinch of spicy chili powder for serious heat. Stir in minced jalapeno, serrano, or even habanero for fresh pepper fire.

Drizzle in hot sauce, or toss is chopped pickled chilies or spicy chutney for a tangy punch.

Go Tropical

Swap in pineapple, papaya, or a mix of tropical fruits instead of mango. Add shredded coconut or a spoonful of mango chutney for extra island vibes.

Light & Healthy

Use all Greek yogurt or mashed avocado for a lighter version. Skip the nuts and raisins to reduce sugar and fat, or serve over greens for a low-carb version.

That's it, my friends. I hope you enjoy this curry chicken salad recipe.

Try Some of My Other Popular Recipes

• This Jamaican Curry Chicken Recipe is the ultimate Caribbean comfort food.
• This Grilled Chicken Marinade Recipe gives you the most tender and juicy chicken with big flavor and zing!
• You'll love this homestyle Chicken Curry Recipe simmered in a rich and spicy curry sauce, done in under 30 minutes.