Curried Chicken Waldorf Salad

Curried Chicken Waldorf Salad in a wooden bowl

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.

curried chicken waldorf salad in a wooden bowl

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.

Curried Chicken Waldorf Salad in a wooden bowl with napkins and forks

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.

Curried chicken waldorf salad in a wooden bowl

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!

Also try ~

Curried Chicken Waldorf Salad in a wooden bowl
3.91 from 11 votes

Curried Chicken Waldorf Salad

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.
Course main course salad
Cuisine American
Prep Time 15 minutes
Yield 4 servings
Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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!


don’t forget to pin this Curried Chicken Waldorf Salad!

Curried Chicken Waldorf Salad pin

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    April 30, 2021 at 7:05 am

    5 stars
    I love curried chicken salad and make mine using a very similar combination of ingredients. So good and so pretty! when I start with raw chicken I simmer it as you suggest but I add a tbsp of curry, 1/2 cup of white wine, a few sprigs of cilantro and salt and pepper to the water. Try it! Great recipes on you site – glad I found it 🙂

  • Reply
    October 17, 2018 at 2:58 pm

    Really good, even without grapes! I, too, made the Silver Palate chicken salad, over and over and when I had a curry craving also added curry powder and some Major Grey’s chutney and subracted the tarragon. Yours, however, was definitely an easier clean up! That pan with the creme fraiche! Oy! Thanks Sue! I just love your recipes and your photos!

    • Reply
      October 19, 2018 at 10:58 am

      I’m so glad you liked this Alene, I donated my Silver Palate Cookbook years ago and moved on…it was fun while it lasted but I think cooking should be simplified!

  • Reply
    Samantha @ Cookware Junkies
    June 7, 2018 at 10:12 pm

    Its looking so beautiful and yummy. Love to taste it. Inspired Stuff – Thanks!

  • Reply
    June 7, 2018 at 9:11 am

    You’ve combined a couple of my summer favorites into one gorgeous salad!! Love the creamy, tangy sweetness of mango in the dressing!

  • Reply
    Mary Ann | The Beach House Kitchen
    June 7, 2018 at 6:17 am

    I LOVE curried chicken salad Sue! And all the other yummy ingredients you’ve included sound amazing! I’ve got to try this one!

  • Reply
    June 7, 2018 at 4:03 am

    Hi Sue – your salad looks amazing and I can’t wait to try it! One question – I’m deathly allergic to mango so can’t include chutney in the dressing. Any ideas on another ingredient to jazz the dressing up? Thanks so much!

    • Reply
      June 7, 2018 at 7:03 am

      You could try another kind of chutney, my store has several and I bet some of them don’t have any mango in them. Otherwise possibly some marmalade or apricot jam.

  • Reply
    June 6, 2018 at 5:54 pm

    You copied “MY” salad! Been doing this, especially during our warmer winter seasons. You can play this one up with all kinds of ingredients. Hey Sue, if you need any other ideas just let me know. My husband makes a wonderful summer fruit salad with a light spicey dressing. Or just use lime juice and a touch of honey to coat the fruit. Sprinkle on some chili peppers for the spice. Go ahead you can use that idea too!

    • Reply
      June 6, 2018 at 7:22 pm

      I need that spicy fruit salad recipe Donna-Marie!

  • Reply
    June 6, 2018 at 10:12 am

    Once I discovered “The Silver Palate’s” Chicken Tarragon Salad recipe, I’ve never cooked chicken breasts any other way. They have you bake them in a 350 oven for about 20 minutes, with creme fraiche on top, for about 20 minutes. I’ve determined that bone in breasts yield way more flavor. Their method will work well with this yummy recipe, too. I’m sure. Thanks Sue, I’ll definitely try it soon.

  • Reply
    Jennifer @ Seasons and Suppers
    June 6, 2018 at 9:10 am

    I love curried chicken salad and especially loving your take on it! A great twist on the classic and so pretty, too!

  • Reply
    June 6, 2018 at 8:18 am

    I dunno. The recipe seems to lack ingredients shown in the picture. Am I crazy?

    • Reply
      June 6, 2018 at 8:57 am

      oops, fixed thanks Judy 🙂

      • Reply
        June 13, 2018 at 1:26 pm

        Totally outstanding! This is going into regular rotation. The dressing is out of this world! Thanks for another winner.

  • Reply
    John / Kitchen Riffs
    June 6, 2018 at 7:30 am

    Neat dish! I’ve made Waldorf Salad with leftover fried chicken, but never thought to add curry. Really nice! Thanks.

    • Reply
      June 6, 2018 at 7:42 am

      Fried chicken sounds wonderful, wouldn’t have thought of that, thanks John.

  • Reply
    [email protected]'s Recipes
    June 6, 2018 at 5:59 am

    That’s a great twist with the dressing! The salad looks wonderfully delicious, Sue.

  • Reply
    Tricia @ Saving Room for Dessert
    June 6, 2018 at 4:47 am

    I would have never thought to add all those wonderful ingredients to chicken salad – but can’t wait to try it! A great summer dinner for sure.

  • Reply
    Chris Scheuer
    June 6, 2018 at 4:19 am

    I will always pick this kind of salad at a deli, so happy to have a recipe to make it myself. And I love all your variations!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!