Easy Curry Chicken Salad

5 from 13 votes

Curry chicken salad doesn’t have to be difficult to make!This chicken salad recipe uses rotisserie chicken to cut out extra cooking time while still packing a flavor punch from curry powder, crunchy veggies, juicy grapes and buttery cashews.

Prep Time30

Total Time30

Course: Appetizer, Lunch, Main Course, Salad

Cuisine: African, American, Asian, Indian

Servings: servings

Author: Grace Vallo

Ingredients

2 plain rotisserie chickens 1 ¾ to 2 pounds each chicken
1 small red onion chopped
½ pound celery stalks with leaves chopped
1 English cucumber chopped
¾ cup red grapes halved
½ cup golden raisins
1 ½ cups unsalted cashews
1 ¼ cup mayonnaise regular or light mayo
2 tablespoons curry powder
Salt & pepper to taste

Instructions

Remove the skin, and shred rotisserie chicken meat into bite-sized pieces. Place shredded chicken in a large bowl.
Add onion, celery, cucumber, grapes, golden raisins, and cashews to the bowl.
In a separate bowl, combine curry powder with mayo, and salt and pepper to taste.
Add curry mayo to the large bowl. Toss to combine.
Stores well in the refrigerator, covered, for 3-4 days!

Video

Notes

You can buy your rotisserie chickens from the grocery store a day in advance of using them for chicken salad. Simply keep your chickens in the refrigerator until you’re ready to make the salad.
You can use two forks, clean hands, or a carving knife and fork to remove skin and shred the chicken into bite-sized pieces.
You can use all grapes, all golden raisins, or a blend of grapes and raisins (my favorite combo!)

Nutrition