Curried Chicken Salad Recipe (15 Minutes, No Cook)
I love chicken salads so much and every now and then, I diversify my recipes juts like this curried chicken salad that always comes in handy when I have friends to visit me.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Sharp Chef’s Knife
- Cutting board
- Airtight storage container
Ingredients
- 2 cups cooked chicken chopped into 1/2-inch pieces, about 280g
- ½ medium yellow onion finely diced, about 1/2 cup / 70g
- 2 cloves garlic minced (or 1 clove if you prefer a milder garlic flavour)
- ¾ cup light mayonnaise 180g
- ½ cup light sour cream 120g
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ cup pecans toasted and roughly chopped, 55g
- ¼ teaspoon black pepper freshly ground, or to taste
- ¼ teaspoon paprika for garnish
- 8 leaves lettuce for serving (optional)
Instructions
- In a large bowl, combine the chopped chicken, diced onion, minced garlic, and toasted pecans. Set aside.2 cups cooked chicken, 1/2 medium yellow onion, 2 cloves garlic, 1/2 cup pecans
- In a medium bowl, whisk together the mayonnaise, sour cream, curry powder, salt, and black pepper until smooth. Taste the dressing on its own and adjust the salt and curry — it should taste slightly bolder than you want the finished salad to be.3/4 cup light mayonnaise, 1/2 cup light sour cream, 2 teaspoons curry powder, 1 teaspoon salt, 1/4 teaspoon black pepper
- Pour the dressing over the chicken mixture and fold until everything is evenly coated. Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavours meld.
- Serve the curried chicken salad scooped onto a bed of lettuce, in a sandwich on soft wheat bread, or in lettuce wraps. Garnish with a light dusting of paprika before serving.1/4 teaspoon paprika, 8 leaves lettuce
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Do not freeze — the mayo-based dressing breaks when thawed and the texture turns grainy.
Make-Ahead: Prepare the full salad the night before for the best flavour. Store toasted pecans separately and stir them in just before serving so they stay crisp.
Substitutions: Swap pecans for toasted walnuts, almonds, or cashews. Use Greek yoghurt in place of sour cream for extra protein. For dairy-free, replace both mayo and sour cream with a vegan mayo.
Pro Tip: Chop the chicken into consistent half-inch (1cm) chunks rather than shredding — uniform pieces hold the dressing better and give a more satisfying bite.
Serving: Assemble lettuce cups just before eating to prevent wilting. For sandwiches, assemble within an hour of serving so the bread doesn't get soggy.
Nutrition
Serving: 1servingCalories: 353kcalCarbohydrates: 10gProtein: 20gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 69mgSodium: 1007mgPotassium: 335mgFiber: 2gSugar: 3gVitamin A: 380IUVitamin C: 2mgCalcium: 73mgIron: 2mg
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