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
Ingredients
- 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
Instructions
- 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!
don’t forget to pin this Curried Chicken Waldorf Salad!
I have made this many times now and I have a hard time not eating the whole dang bowl in one sitting. I omit the coconut because I hate it, and usually sub pecans for the walnuts just because I prefer them.. but the reason I tried the recipe in the first place was because.. mango chutney and curry.. yum! My daughter now makes this regularly as well.
I’m so happy to hear that thanks for the review Linda 🙂
This checks ALL the boxes!
OMG! Yes. We often make chicken Waldorf salads for lunch especially on warm LA afternoons. I wanted to check on dressing measurements as I’m usually light handed and KNEW you’d have a recipe . We sometimes add curry powder to ours and all the other ingredients are usually on hand. But the MANGO CHUTNEY put it OVER THE TOP! Today is quite warm in LA and this chicken Waldorf salad will be stuffed into papaya (yep we do it with tuna salad too) enjoyed on the deck waving to our neighbors with cheers of rosé! Thanks for another great recipe!
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 🙂
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!
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!
Its looking so beautiful and yummy. Love to taste it. Inspired Stuff – Thanks!
You’ve combined a couple of my summer favorites into one gorgeous salad!! Love the creamy, tangy sweetness of mango in the dressing!