Curried Chicken Waldorf Salad ~ everybody loves chicken salad, but jazz it up with warm Indian spices, crisp apples, celery, raisins, walnuts, coconut, and grapes and it becomes a fork magnet.
This recipes comes in so handy ~ you can dress it up or dress it down for luncheons, potlucks, or weeknight dinners on the patio. Bring the leftovers for lunch in a mason jar and be the envy of the entire office.
I could have made curried chicken salad and left it at that, but my way is so much better, loaded with add-ins stolen from the classic Waldorf salad. The Waldorf’s century old formula still holds sway over summer menus with it’s refreshing combination of apples, celery, walnuts, and raisins. The recipe has been re-invented countless times over the years, so I’ll throw my hat into the ring with this hearty, slightly spicy version. The combination of Indian spices and a refreshing crunch elevates this chicken salad to company-worthy status.
This flavor packed chicken salad can absolutely be a complete meal for a warm night, I like to cut the chicken extra chunky and serve each portion in a large leaf of butter lettuce. Some great corn on the cob would complete the meal nicely!
more chicken (and chicken adjacent) salads to try
- Chicken Salad with Poppy Seed Mayo
- Curried Chickpea Salad (vegan or not!)
- How To Make the Best Chinese Chicken Salad
- Lemon Chicken Salad with Buttermilk Dressing
- Thai Chicken Salad
- Great Island Curried Chicken Salad Plate
Curried Chicken Waldorf Salad
- 1 1/4 – 1 1/2 lb boneless skinless chicken breasts, or leftover cooked chicken
- 1 small unpeeled apple, diced and tossed with lemon juice to prevent browning
- 1/2 cup grapes, halved
- 1/4 cup shredded coconut, sweetened is fine
- 1/4 cup chopped walnuts
- 1/4 cup raisins, regular and golden
- 1/4 cup celery, finely sliced or diced
dressing (whisk together and taste to adjust)
- 1/2 cup mayonnaise
- 3/4 tsp curry powder
- 1/4 turmeric powder
- 1-2 Tbsp mango chutney
- salt to taste
- If you are starting with raw chicken, put the breasts in a saucepan and cover with cold water. Bring to a boil and then turn the heat down and GENTLY simmer for 10 minutes, or until done in the middle and no longer pink. Temperature should read 170F. Drain and chill.
- Cut the meat into 1/2 inch chunks and add to a large bowl. Toss with the dressing.
- Add the rest of the ingredients and toss gently. This can be made several hours ahead.
Make it your own ~
- Make it a sandwich ~ cut everything extra fine to use this chicken salad as a sandwich filling.
- Make it elegant ~ stuff this inside an avocado half, a hollowed out tomato, or in endive lettuce leaves.
- Make it lighter ~ cut the mayo with half Greek yogurt.
- Make it spicy ~ add cayenne pepper to taste, start with 1/4 teaspoon.
- Make it convenient ~ use rotisserie chicken!