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A curry chicken salad in a white bowl with gold forks at the side
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5 from 1 vote

Ethel's Curry Chicken Salad

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
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 salads
Calories 365.2kcal
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

  • 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.
  • Place lettuce in the bottom of a bowl. Top with tomatoes, onions, cucumber, peas, almonds, raisins, and chicken.
  • Pour dressing over top and serve.

Notes

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

Nutrition

Serving: 1/4 of recipe | Calories: 365.2kcal | Carbohydrates: 18.4g | Protein: 20.1g | Fat: 24.1g | Saturated Fat: 3.5g | Cholesterol: 46.6mg | Sodium: 220.6mg | Fiber: 3.8g | Sugar: 9.1g