Chicken Curry Salad Recipe -
Chicken Curry Salad Recipe
  • READY IN 10 mins

Chicken Curry Salad

Recipe by  

"I invented this when I got a sudden craving for chicken curry at 1 AM. It's very easy to make and goes well on crackers."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins

Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2007

so instead of using canned chicken(which I really don't like) I bought one of those already cooked chickens at the grocery store, took it home & just pulled the meat off it. tasted sooo much better!!

Most Helpful Critical Review
Dec 02, 2009

I agree with previous reviews. DO NOT use canned chicken. I doubt I will try this again, but I think if I had used the leftover chicken I had, it would have been better. The sauce would be ok to use for other recipes or to use as a dressing/dip.


45 Ratings

Sep 22, 2006

I skipped the chili oil and added dried cranberries, green onions, and almonds. Yum!

Dec 09, 2003

I am a curry lover! I like to add pistachios and pineapple to this recipe.

Dec 20, 2006

May I suggest adding the following, if you have them on hand: Toasted, sliced almonds Currants Lemon or lime juice

Nov 30, 2007

I love this recipe- I use it as a salad dressing, using crushed chili powder instead of oil- adding walnuts, almonds, or crasins to the mix depending on my mood. Delicious!

Mar 02, 2006

i like to add walnuts. i make this alot

Oct 20, 2007

I used rotisserie chicken, added 1/4 c toasted almonds and left out the chili oil (didn't have any). Tasted great! I'll be using this recipe often!


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 509 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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