Classic Curry Chicken Salad with Rotisserie Chicken

Curry Chicken Salad is a popular menu item for a bridal shower luncheon or afternoon tea, and the ingredients are easy to customize.

This recipe uses rotisserie chicken, so it’s quick to make and always delicious. You’ll also find three unique ways to serve this easy salad for a casual meal or elegant event.

Salad Basics and Substitutions

COOKED CHICKEN: It’s best to start with leftover cooked chicken meat before preparing the salad—rotisserie roast chicken is ideal. This way, you don’t even have to turn on the stove and don’t have to wait for the chicken to cool—this salad is served cold, not lukewarm. 

We prefer the texture of cubed chicken over shredded as shredded tends to soak up more of the dressing, creating a drier consistency overall. 

VEGETABLES & HERBS: Celery, carrots, and onion are most commonly used for an essential savory crunch. We like the milder flavor and tender texture of green onions over any other type of onion. 

►Suitable Substitutions: red bell pepper, fennel, jicama, water chestnuts, red onions, leeks, parsley, or cilantro. 

FRESH AND DRIED FRUITS: Red or black seedless grapes provide a juicy texture, a nice color contrast, and a sweet lift to the curry spice. Green grapes are also fine, but they don’t help with visual interest. Dried cranberries add a tart-sweet, chewy texture and flecks of rich burgundy color throughout the salad.

►Suitable Substitutions: Firm red pear, apple, fresh Mandarin oranges, dried mango or apricots.

TIP: While grapes are ideal when serving this as a luncheon salad over greens, I find it’s better to use dried fruit when serving in lettuce cups or as a sandwich.

NUTS: Roasted and salted cashews are a favorite in this salad and bring a rich, buttery texture, but they are totally optional. If you are unsure about allergies, simply omit adding nuts and use one of the suitable substitutions.

►Suitable Nut Substitutions: Sliced almonds, walnuts, pecans, or pistachios. ►Suitable Non-Nut Substitutions: Toasted and salted pepitas, sunflower seeds, or roasted chickpeas. 

CURRY POWDER: This is the most important ingredient for the distinctive flavor that makes this dish unique. The flavor should be well-rounded with cumin, turmeric, coriander, and cardamom, with hints of ginger and clove. The seasoning should be warm and robust but not spicy.

►Our favorite curry powder brands: Spice Island, Simple Truth, or The Spice Hunter

Making The Curry Salad Dressing

REAL MAYONNAISE: Creamy mayo is the backbone of the dressing and enables the spice to cling to every bite. It’s important to use regular mayonnaise, not “salad dressing” spreads like Miracle Whip or Spin Blend. The mayonnaise should be silky smooth, and creamy with no distinguishable flavor. 

For healthier options, look for brands that use avocado oil instead of soybean or canola oil and real eggs. For a superior flavor and texture, try this homemade mayo recipe. 

►Suitable Substitutions: Plain Greek yogurt adds a healthy twist to this recipe and can sub for all or part of the mayonnaise. The Greek Gods brand has a less tangy flavor which is more desirable here. 

TIP: If using Greek yogurt instead of mayonnaise, you may want to reduce the amount of lemon juice in the recipe.

SOY SAUCE: A little soy sauce brings umami, something special that doesn’t stand out but deepens all the flavors. ►Suitable Substitutions: For a gluten-free alternative to soy sauce, use Tamari or coconut aminos.

FRESH LEMON JUICE: Acid brightens and balances flavors. Always use fresh-squeezed lemon juice and not bottled juice, which can have a harsh and even metallic taste.
►Suitable Substitutions: Fresh lime juice is the best alternative to lemon without requiring other adjustments. Orange, pineapple, or tangerine juice will also work, but you may need to adjust the amount of honey.

RAW HONEY: A touch of sweetness rounds out the curry flavors and balances any spice.
►Suitable Substitutions: Mango chutney, pear jam, coconut palm sugar, stevia, or pure maple syrup.

Creative Serving Suggestions

Curry chicken salad is incredibly versatile, making it a perfect choice for bridal showers and brunches:

• As an elegant platter: Serve it in delicate endive, butter lettuce, or small Romaine leaves for a bite-sized appetizer that’s easy to handle and elegant.
• Tea sandwiches: Spread a thin layer on crustless bread, and cut into delicate triangles or shapes, or on sliced mini croissants for charming, easy-to-eat sandwiches.
• Luncheon salad: Serve on top of spring greens or arugula for a main dish salad.

Pairing Ideas

For bridal showers or brunches, pair curry chicken salad with sparkling white wine or a crisp rosé to refresh the palate. Non-alcoholic options could include cucumber or strawberry water or a light ginger tea which complements the curry beautifully.

Make-Ahead and Storage Tips

This salad is best served within 30 minutes of mixing. This will keep the ingredients, like the nuts, firm and fresh tasting. To make-ahead:

1. Mix the dry ingredients, except the nuts, in a bowl. 
2. Mix the dressing in a separate bowl.
3. Cover and refrigerate for up to 48 hours.

Just before serving, stir the nuts into the dry ingredients and mix with the dressing. (Nuts can also be served on top as a garnish.)

TIP: Store mixed salad in a tightly sealed container for up to 3 days in the fridge. Note: The nuts will soften when mixed in and refrigerated.

This post may contain affiliate links. See our disclosure policy for more information.