Curried Chicken salad with shredded carrots, green onions and sweet raisins in a tasty yogurt curry dressing.

I love pretty much anything with curry, and curried chicken salad is one of my favorite chicken salads. We’re going through another heatwave here, and instead of making a steaming pot of curry on a hot day, a nice chilled salad with plenty of curry spices is just as satisfying.

Why You’ll Love Curried Chicken Salad

Savory and satisfying – Tender chicken breast, shredded carrots, raisins, and chopped green onions come together in every bite.
Creamy but lighter – Instead of using only mayonnaise, which can make the dressing feel a bit heavy, I use Greek yogurt with a little mayonnaise for a creamy dressing that isn’t too rich.
Easy to customize – If you want more crunch, try adding chopped celery, apples, or nuts.

Ingredients

Cooked chicken breast – Use chopped or shredded precooked chicken. Rotisserie chicken breast is another great option.
Carrot – One shredded carrot adds color and a little texture to the salad.
Green onions – Use both the green and white parts for flavor.
Raisins – These add a touch of sweetness that complements the curry spices.
Greek yogurt – Use full-fat, low-fat, or nonfat Greek yogurt, depending on your preference.
Mayonnaise – A little mayonnaise adds richness to the dressing.
Curry powder – Use your favorite curry powder or spice blend. My go-to is S&B Oriental Curry Powder.
Garam masala – This adds another layer of warm, aromatic spice to the dressing.
Chutney or peach fruit spread – A little sweetness balances the curry spices. I used my favorite peach fruit spread, which added just the right amount of sweetness to the salad.
Lime juice – Adds a fresh, tangy flavor that brightens the dressing.
Salt and freshly ground black pepper – Season to taste.
Fresh basil or dill (optional) – Add a few fresh herbs as a garnish before serving.

Tips for Making Curried Chicken Salad

Soak the raisins first. Soak them in hot water for five minutes to make them plump and juicy. Drain well before adding them to the salad.
Soften the carrots and green onions. Microwave the shredded carrots and chopped green onions for about two minutes. This softens the carrots and mellows the sharp flavor of the green onions. Let them cool before mixing them into the salad.
Adjust the curry flavor. If you prefer a milder dressing, start with one teaspoon of curry powder and gradually add more until you reach your preferred flavor.
Chill before serving. Refrigerate the salad for at least one hour to give the flavors time to meld.

Serving Ideas

Before serving, add some freshly ground black pepper and a sprinkle of fresh herbs, if desired. You can serve this curried chicken salad over your favorite greens or use it as a sandwich filling.

I served mine on a bed of baby spinach and also piled some onto slices of crusty toasted bread. I used my Burleigh Pottery’s Plum Asiatic Pheasant tableware to serve the salad.

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