5 from 1 vote
A curry chicken salad in a white bowl with gold forks at the side
Ethel's Curry Chicken Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

A classic recipe from my grandmother's retro collection, Ethel's Curry Chicken Salad is a fresh and easy dinner that's ready in just 10 minutes!

Course: Dinner
Cuisine: Indian
Keyword: curried chicken, curry chicken salad
Servings: 4 salads
Calories: 365.2 kcal
Author: The Seasoned Mom
Ingredients
For the Dressing:
  • ½ cup mayonnaise
  • 2 teaspoons water plus more as necessary to reach desired thickness
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon curry powder
  • ½ teaspoon sugar
  • 1/8 teaspoon ground ginger
For the Salad:
  • 4 cups shredded or chopped lettuce
  • 1 cup halved grape tomatoes
  • ¼ cup thinly-sliced red onion
  • ½ seedless cucumber sliced
  • ¾ cup peas
  • ¼ cup toasted sliced almonds
  • ¼ cup golden raisins
  • 2 cups cooked sliced chicken
Instructions
  1. In a small bowl, whisk together dressing ingredients until completely combined and smooth. Add water (a teaspoon at a time) until the dressing reaches desired consistency. Set aside or refrigerate until ready to serve.
  2. Place lettuce in the bottom of a bowl. Top with tomatoes, onions, cucumber, peas, almonds, raisins, and chicken.
  3. Pour dressing over top and serve.
Recipe Notes

Cooking Just for Two? This is a great recipe to divide in half for 2 servings.

Nutrition Facts
Ethel's Curry Chicken Salad
Amount Per Serving (1 /4 of recipe)
Calories 365.2 Calories from Fat 217
% Daily Value*
Fat 24.1g37%
Saturated Fat 3.5g22%
Cholesterol 46.6mg16%
Sodium 220.6mg10%
Carbohydrates 18.4g6%
Fiber 3.8g16%
Sugar 9.1g10%
Protein 20.1g40%
* Percent Daily Values are based on a 2000 calorie diet.