Description

This creamy curry chicken salad is a beloved family recipe featuring tender shredded chicken combined with a mix of green onions, celery, crisp apple, dried cranberries, golden raisins, and sliced almonds, all tossed in a flavorful, rich curry dressing made from mayonnaise, seasoned rice vinegar, curry powder, and apricot preserves. Perfect for serving in lettuce cups, pastry shells, or sandwiches, it offers a delightful balance of sweet, savory, and crunchy textures.

Ingredients

Salad Ingredients

2 ½ pounds boneless skinless chicken breasts, cooked and shredded (about 4 chicken breasts)
8 green onions, cut diagonally into thin slices
2 ribs celery, cut into thin slices
1 red apple, cored and diced (preferably Fuji)
1 cup dried cranberries
½ cup golden raisins
1 cup sliced almonds

Dressing Ingredients

2 cups mayonnaise
½ cup seasoned rice vinegar
2 tablespoons curry powder
¼ cup apricot preserves
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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Instructions

Prepare the Salad Ingredients: In a large mixing bowl, combine 2 ½ pounds of cooked and shredded boneless skinless chicken breasts, 8 green onions cut diagonally into thin slices, 2 ribs of celery sliced thinly, 1 diced red apple, 1 cup dried cranberries, ½ cup golden raisins, and 1 cup sliced almonds. Mix gently to distribute all ingredients evenly.
Make the Dressing: In a small bowl, whisk together 2 cups of mayonnaise, ½ cup seasoned rice vinegar, 2 tablespoons curry powder, ¼ cup apricot preserves, 2 tablespoons sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until smooth and well combined.
Combine Salad and Dressing: Pour the prepared curry dressing over the chicken mixture. Toss gently to coat all salad ingredients evenly with the dressing. Taste and adjust seasoning if needed.
Serve: Serve the curry chicken salad chilled in radicchio or lettuce cups, as a filling for pastry shells, or as a delicious chicken salad sandwich. Store leftovers in the refrigerator and stir before serving if dressing has separated.

Notes

Since there are no grapes in this salad, it lasts up to 4 days in the refrigerator without becoming watery.
If the dressing separates during storage, simply give it a good stir before serving.
You can substitute green onions with regular onions if desired, though green onions add a milder flavor.
Use Fuji apples for sweetness and crunch, but other crisp apples such as Honeycrisp or Gala work well too.