- Prepare the chicken
Dice the cooked chicken breast into 1/2-inch cubes. For best results, use chicken that has completely cooled.
- Chop vegetables
Finely dice the celery and red onion. Make sure all pieces are uniform in size for the best texture.
- Toast almonds
Lightly toast the almonds in a dry pan until fragrant. This enhances their flavor and adds extra crunch. Let cool and roughly chop.
- Make curry dressing
In a large bowl, combine mayonnaise, curry powder, lemon juice, salt, and pepper. Mix well until the curry powder is fully incorporated.
- Combine ingredients
Add the diced chicken, celery, red onion, golden raisins, and toasted almonds to the curry dressing. Fold gently to combine all ingredients evenly.
- Adjust seasoning
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Let rest for at least 30 minutes for flavors to meld.
- Calories:325 kcal
- Protein:24 g
- Total Fat:18 g
- Saturated Fat:3 g
- Unsaturated Fat:15 g
- Total Carbs:12 g
- Sugar:8 g
- Fiber:2 g
- Sodium:380 mg
Discover the perfect fusion of Eastern and Western flavors in this vibrant curry chicken salad. This recipe combines the aromatic warmth of Indian curry spices with the creamy, satisfying texture of a classic American chicken salad. Dating back to the British colonial era in India, curry chicken salad represents a delightful culinary marriage that has evolved into a modern lunch favorite.
The magical blend of tender chicken, crunchy celery, sweet golden raisins, and aromatic curry powder creates a symphony of flavors and textures that will transform your ordinary lunch into an extraordinary experience. Perfect for meal prep, picnics, or elegant tea sandwiches, this versatile dish stays fresh for days and actually improves in flavor as the ingredients meld together.
Whether served on a bed of crisp lettuce, sandwiched between artisanal bread, or scooped onto crackers, this curry chicken salad offers a protein-rich, flavorful alternative to standard lunch options.
