Everyone has their favorite chicken salad recipe, but I dare you to try something a wee bit different! With a hint of sweetness from the raisins and crunchy almonds, this Curry Chicken Salad with Raisins is a flavor explosion! Hungry? Read on and I, Chef Jenn, will show you how to make this easy peasy and oh-so yummy dish!

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Perfect as a curry chicken salad sandwich or just on a bowl of greens, this delish and easy chicken salad recipe is a quick fix. Plus, it tastes even better after a day or two in the fridge! Grab your favorite curry powder and let’s get cooking!

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Ingredients

• Cooked chicken – Leftover rotisserie chicken is perfect in this dish!
• Mayonnaise
• Sour cream
• Curry powder – Use a mild or medium curry powder
• Lemon juice
• Salt and pepper
• Raisins
• Onion – Red onion is my suggestion.
• Almonds to garnish – Roast them lightly so they’re extra crunchy.

How To Make This Easy Chicken Salad Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preparing the chicken. Use a sharp chef’s knife and cutting board to cut the cooked chicken into small, bite-sized pieces. Keeping the pieces small ensures that the dressing coats everything evenly and makes each bite flavorful.

In a medium bowl, mix the mayonnaise, sour cream, curry powder, and lemon juice. Whisk or stir until the dressing is smooth and well combined. Season with salt and black pepper to taste.

Add the raisins to the bowl and stir them into the dressing so they’re evenly distributed. Spoon the dressing mixture over the chopped chicken and fold gently with a silicone spatula until all the chicken pieces are coated.

Stir in the finely diced onion and continue mixing until everything comes together. Taste and adjust seasoning as needed.

Transfer the chicken salad to a serving bowl. Top with toasted almonds and chopped parsley, if using. Serve right away or chill until ready to enjoy.

How to Toast Almonds

Spread the almonds in a single layer in a dry skillet set over medium heat. Warm them gently, stirring often with a wooden spoon, until they turn lightly golden and begin to smell nutty, about 3 to 5 minutes. Remove them from the skillet immediately to stop the cooking. Let cool completely before adding them to the salad.

Make It A Meal

I looooove this dish and think it makes the most amazing curried chicken salad sandwiches, but I also like it straight out of the bowl. It’s a low-carb curry chicken salad recipe, so it’s great on days when I’m looking for less carbs.

You can also eat it in a wrap, on a bowl of greens, or just on the end of a spoon. It also makes an elegant appetizer if you serve it canape style on cucumber rounds or small crackers. Or, make this hamburger bun recipe and serve the salad on a bun. Don’t forget about dessert – these Peaches and Cream Cookies are terrific!

Storage

This healthy curry chicken salad recipe will keep for 2-3 days in the fridge. Just be careful if you’re using leftover rotisserie chicken that the chicken isn’t already several days old.

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3.66 from 38 votes

Curry Chicken Salad with Raisins

Raisins and curry powder are a pefect match in this lovely and creamy chicken salad recipe.

Course Salad

Cuisine American

Keyword chicken, chicken salad, curry, lunch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 301kcal

Author Chef Jenn

Equipment

• Sharp chef's knife

Ingredients

• 3 cups cooked chicken cut into cubes
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup golden raisins
• 2 tbsp curry powder or to taste
• 2 tbsp red onion diced
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup sliced almonds toasted

Instructions

• Mix the mayonnaise, sour cream, lemon juice, raisins, onions, and curry powder together. Season with salt if necessary.
• Toss this dressing with the cubed chicken.
• Top with toasted almonds and serve!

Nutrition

Serving: 0.5cup | Calories: 301kcal | Carbohydrates: 14g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 316mg | Potassium: 376mg | Fiber: 2g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.