Curry Chicken Salad

A flavorful twist on a traditional chicken salad made with curry powder, raisins, carrots and other mix-ins.

Recipe By: Madeline
Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Servings: 4 servings 1x


  • 2 boneless skinless chicken breasts
  • 1/2 cup mayonnaise – can also use plain greek yogurt
  • 2 tsp curry powder
  • 1/2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup shredded carrots
  • 1/2 cup sliced celery
  • 1/4 cup raisins
  • 1/4 cup chopped roasted cashews


  1. Place the chicken breasts in a pot with cold water
  2. Bring the water to a boil
  3. Once boiling put a lid on the pot and reduce to a simmer to poach the chicken
  4. Simme for 14 minutes and then remove the pot from the heat and the chicken from the pot
  5. As the chicken cools combine the mayonnaise, curry powder, lemon juice and salt in a small mixing bowl
  6. Slice the celery into small half moons and add the carrots, celery, raisins,  and cashews to a large mixing bowl
  7. Shred the cooled chicken with two forks or an electric hand mixer and add the shredded chicken to the mixing bowl with the other ingredients
  8. Pour the curry mayo mixture over all of the ingredients and mix until it is all coated in the mayo mixture
  9. Place in the refrigerator to chill and serve chilled
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.