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This was scrumptious! I’ve had curry salads from deli’s that seem to sit with me for too long, but this is light and not overpowering. I used sweet red apples that added an alternative flavor to the curry. The red apple skin also gave the salad a nice color. Great to make the primary ingredients ahead of time .
Another variation: pineapple chunks (instead of apple), celery and sliced almonds. I always use leftover roasted chicken so have never “cooked” the curry. I will have to do that and sauté the onions, too (always used green onions instead of the yellow onion). I use some mayonnaise, with pineapple juice and Dijon mustard, to bind it together.
I am an Elise groupie and rely on her for many, many recipes! Thank you, Elise!
Delicious. I’ve made it twice this week already. Once for company on July 4th and then again for lunches.
Another alternate to cilantro: fresh basil. Sounds weird, but try it. Basil turns up in Thai and other Asian dishes.
After many, many times of viewing your website, I finally made one of the receipes, Curry Chicken Salad. Yummm, this is definitely a keeper. Maybe I’ll go a bit lighter on the raisins, but not the cilantro! What a perfect touch for the salad! We love it.Carol
This is such a great recipe. I made a variation this weekend for my husband’s birthday party after having the salad elsewhere. I leave out the raisins and add red grapes for some color and sweetness. Fantastic!
I have made this twice now for large parties, using five pounds of chicken. I have substituted yogurt for the mayo which was great and also combined yogurt and mayo. It was a big hit both times.
I read through the comments and like all the additions people thought of.
For those of you who can’t find much cilantro or have a spose who doesn’t like it…Try adding ground coriander. This is the seed of the cilantro plant. It is not strong but adds some depth and cilantro HATERS will never know.
I like to use flat leaf parsley for everything that needs cilantro or basil when I’m either out or have an eater who doesn’t like cilantro ( who doesn’t like basil?). It adds some more color and freshness to the dishes.
To celebrate the autumn season I’ve been making this curry with fresh pumpkin instead of chopped apple. I serve it hot, and add a dash of cinnamon. Yum!
This is similar to a recipe someone gave me years ago for a curried chicken salad. It was basically a chicken salad (cooked chicken, celery, apple) with mayonnaise flavored with curry powder, salt & pepper to taste, and added raisins, sliced almonds, and a bit of shredded coconut. We like it alot, and now I’m going to have to try Elise’s version for sure!
I love this recipe. I’ve made it at least 6 times already this summer and I delight in it each time…. it just bursts with flavor. My pantry has been running low and I was running out of raisins – so I went half raisins, half dried cranberries – it worked beautifully with the other flavors! Last night I realized I was totally out of raisins (still hadn’t gotten to the store) and substituted a cup of chopped dried apricots. OK, but not as good. Anyway, thanks a bundle for this lovely dish.
I just made this recipe and enjoyed it however I have some questions for anyone else who may have made it that can help.
1. I only used 1 lb of chicken but kept all of the other amounts the same but felt like I may have wanted it to be a little saucier. Should I just add more olive oil and curry powder?
2. I thought this was really spicy. I have had it from whole foods and it wasn’t spicy so am just wondering if it was the curry I bought. Any advice as to what kind of curry powder I should buy?
3. Any suggestions to replace the cilantro as not everyone I served enjoyed the cilantro.
Hi Elise, love your blog! This is a great dish. I just wanted to add a quick note to the last poster – It’s best to remove the chicken so you don’t overcook it because it will get tough.
First, thank you for such a well-maintained blog. The pictures are gorgeous, and I have used several of the recipes again and again. Here’s my question: With this chicken salad, why not just add the onions, curry and raisins to the almost-cooked chicken rather than removing the chicken first? Is there a reason not to do this?
I think pan size is the issue. But if you are using a large enough pan, sure no reason not to do it that way. ~Elise
I made this over the weekend and added celery to the onion mixture and pistachios to the salad. Delicious!
Do you use a special type of curry? I have noticed that there are different types in terms of spiciness. Does the one you use have a kick?
These days I use plain yellow curry powder, which is pretty mild. The different curries in the original gift box mentioned in the headnotes were used up years ago. If you find a source of different curry mixes, it could be fun to experiment with them with a recipe like this. ~Elise
I picked up some curried chicken salad from New Frontiers (AZ version of Whole Foods) and it was almost $6 for a teeny little tub of it! The bf said it was delicious though, so I’ve been wanting to make some at home ever since. Thank you!
Mouthwatering combination of flavors, textures, and smells. Another great recipe. Thank you!
If you’re not crazy about mayonnaise, try using a big dollop of Greek yogurt. In general, curry and yogurt work well together.
Here’s the last no-cook curried chicken salad I made:
1 tsp curry powder
3 Tbs yogurt (or mayo)
1 10-oz can canned chicken white meat from Trader Joe’s
1/2 cup dried cranberries, from TJ
1/4 cup apple brandy
1 bunch scallions
Soak the cranberries in the brandy for about two hours to plump them up. Add the same time, stir the curry powder into the yogurt and refrigerate. Wash and slice the scallions, whites and greens. Drain the cranberries and discard the brandy. Toss the yogurt mix with the plumped cranberries, chicken, and scallions till the chicken chunks fall apart. Add ground pepper to taste. Use as a sandwich filling.
I’m so pleased that you’ve shared a chicken salad that isn’t clogged with mayonnaise. I ate it over salad greens, my husband had his with small slices of toasted ciabatta. With a side of chunks of canteloupe and homemade lemonade, it made the 99 degree temperature here in CT bearable! Delicious – thank you!