Curry Chicken Salad Sandwich

Stacey Dohman, MS, RDN
This curried chicken salad is savory, sweet, and a little spicy, with lots of crunch from grapes, cashews, and celery.
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Prep Time 15 minutes
Servings 8 servings
Calories 332 kcal


  • ½ cup mayonnaise I use Hellmann’s
  • ½ cup plain Greek yogurt
  • 1 tablespoon curry powder
  • tablespoons honey
  • juice of 1 fresh lime
  • ¾ teaspoon kosher salt
  • cups cooked shredded chicken I usually use rotisserie chicken
  • 3 large ribs celery diced
  • 1 cup seedless grapes halved
  • 3 scallions light and dark green parts, finely sliced
  • Pinch cayenne pepper optional, for heat
  • cup salted cashews optional


Make the Dressing

  • Make the dressing: In a large bowl, whisk together the mayonnaise, yogurt, curry powder, honey, lime juice, and salt.
  • To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, adjust seasoning as needed, adding the cayenne pepper, if desired. Chill the salad in a covered container until ready to serve. Add cashews, if desired, just before serving.


Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.


Serving: 3ozCalories: 332kcalCarbohydrates: 13gProtein: 23gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 66mgSodium: 457mgPotassium: 370mgFiber: 1gSugar: 8gVitamin A: 176IUVitamin C: 3mgCalcium: 46mgIron: 2mg
Keyword cashew curry chicken salad, curried chicken salad, curry chicken salad
did you make this recipe?Please rate and leave a comment! Or follow me on Pinterest @berriesandoats1 to let me know how it was!

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