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Easy Ultimate 3-Ingredient Curry Chicken Salad Recipe for Quick Healthy Meals

curry chicken salad - featured image

A quick, simple, and flavorful curry chicken salad made with just cooked chicken, mayonnaise, and curry powder. Perfect for busy days when you want a healthy, tasty meal without fuss.

Ingredients

Scale
  • 2 cups (280g) cooked shredded or chopped chicken breast or thigh meat
  • 1/3 cup (80ml) mayonnaise (Hellmann’s or Duke’s recommended; can substitute Greek yogurt for lighter option)
  • 2 tablespoons curry powder (McCormick’s recommended)
  • Optional add-ins: 1/4 cup chopped celery, green onions or chives, raisins or diced apple, 1 teaspoon lemon juice

Instructions

  1. If you don’t have pre-cooked chicken, poach or roast about 2 large chicken breasts (about 12 oz / 340 g). Let them cool slightly, then shred or chop into bite-sized pieces.
  2. In a mixing bowl, combine 1/3 cup (80ml) mayonnaise with 2 tablespoons of curry powder. Stir until fully incorporated and the mayo has a uniform golden color.
  3. Fold in the shredded chicken carefully, making sure every piece is coated with the curry mayo. Taste and add a pinch more curry powder if needed.
  4. If using, stir in optional add-ins such as chopped celery, raisins or diced apple, and a squeeze of fresh lemon juice.
  5. Let the salad rest in the fridge for at least 15 minutes to meld flavors and firm up slightly, or serve immediately if short on time.
  6. Before serving, give it one last stir and adjust seasoning with salt or pepper as desired.

Notes

Use fresh curry powder for best flavor. Shred chicken by hand for better texture. Avoid adding too much mayo to prevent sogginess. Serve chilled or slightly cool; reheating is not recommended. Store leftovers in an airtight container in the fridge for up to 3 days and stir before serving.

Nutrition

Keywords: curry chicken salad, 3-ingredient recipe, quick lunch, healthy chicken salad, easy curry recipe, mayo chicken salad