Curry Chicken Salad

Dried Cranberries and Toasted Walnuts elevates Curry Chicken Salad and it’s fantastic.

Curry Chicken Salad with Dried Cranberries and Walnuts on a Cutting Board

I first had this Curry Chicken Salad with Dried Cranberries and Toasted Walnuts at a networking event at a local Chamber of Commerce event that I attended several years ago. It was so good that everyone wanted the recipe from the woman who had made it. She told us it was her favorite thing to prepare with leftover chicken and now it’s mine too.

Curry Chicken Salad with Dried Cranberries and Walnuts on a Salad Plate

Though I’ve made it with leftover grilled chicken breast I think it best when I buy or make a rotisserie style chicken and use a combination of dark and white meat.

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One whole chicken is just about enough to double the recipe too if you’re making it for a crowd. I decided to make this just for me this past week and hide it at the back of the fridge so I wouldn’t finish it off in one day!

I’ll eat it on a crusty roll as a sandwich but also love it simply scooped onto some lettuce and served with crackers and grapes.

Always grapes. I’m not sure why but for me grapes are a must with this salad; they are a great complement with the curry spice in the chicken.

Over the years I’ve modified the original a bit with the addition of some dried cranberries and toasted nuts; while I love the splash of color and texture they add, the combination of the two really elevate a simple chicken salad from really good to extraordinary.

We’ve enjoyed this using turkey as well; especially after Thanksgiving when we have such an abundance of turkey.

I start to crave something a bit lighter for dinner that doesn’t taste like a rehash of our Thanksgiving meal. It really is great all year round!

PIN IT! ‘Curry Chicken Salad with Dried Cranberries and Walnuts’

Curry Chicken Salad with Dried Cranberries and Walnuts Served on a Salad Plate with a Pink Napkin
Curry Chicken Salad with Dried Cranberries and Walnuts on a Cutting Board

Curry Chicken Salad with Dried Cranberries and Toasted Walnuts

A delicious blend of chicken, dried fruit, and toasted nuts with a curry flavored mayonnaise and yogurt dressing. Our favorite!
4.82 from 50 or more votes
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Course Chicken and Turkey, Sandwiches
Cuisine American
Servings 4 Servings
Calories 403 kcal


For the Curry Mayonnaise

  • ½ cup mayonnaise not salad dressing
  • ½ cup Greek yogurt
  • 2 tablespoons mild tasting oil preferably walnut oil
  • 1 tablespoon curry

For the Salad

  • 2 cups chicken cooked, diced or shredded
  • ½ cup dried cranberries
  • ½ cup toasted walnuts or pecans coarsely chopped
  • 2 tablespoons onion minced
  • Salt and pepper to taste


  • Make the dressing; mix mayo and yogurt in medium size bowl and set aside.
  • In a small skillet heat curry & oil over low heat until fragrant. Let cool and whisk into yogurt/mayo mixture.
  • Put chicken, cranberries, toasted nuts, and onion in a medium bowl and gently combine. Add the dressing and toss just to cover all of the other ingredients.
  • Season with salt and pepper to your taste and then chill for a couple of hours or overnight.


I always serve with red grapes on the side; I just love the combination of the seasoned salad with the crisp sweet grapes.


Nutrition Facts
Curry Chicken Salad with Dried Cranberries and Toasted Walnuts
Serving Size
1 Serving
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken salad, curry
Tried this recipe?Let us know how it was!

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  1. Mmm, curry. Love the stuff! And it plays so nicely with chicken. Glad to see this recipe return — it’s a good one. Still haven’t used cranberries or nuts in mine — need to do that. Thanks!

  2. I actually tasted a delicious salad like this at my grocery deli. I looked for a one just like it for a long time, until I found this one. Looks like it probably has about the same ingredients. Hope so, because I loved the deli one!

    1. I just loved this salad Lois. A woman brought it to an event I attended year ago and I had to hunt her down for the recipe. The photos are another story…I need to redo them bad! 🙂

  3. Hi,
    So, when you say ‘curry’ is it a dry powder or is it a paste. I just want to know what I’m looking for when I go to find it. Sounds delicious.
    Thank you,

  4. This was AMAZING and only got better with time….. literally ate it for like 3 days straight. Not sure about the onion part. Was it supposed to be green onions? I also added shredded carrots for extra nutrition. Will def make again!!!!!

    1. I actually use a mild white onion in the recipe and then just garnished it with some green onion so you could use either Val. So glad you enjoyed it…and a great reminder to me too. I love this salad and maybe it’s time for some new photos!

  5. “Good mayonnaise not salad dressing” was a good point to make in your recipe as I imagine the salad dressing version would totally change up the taste of this salad. It looks so appetizing and being as I practically live on varied salads over the summer, its a must try!

    1. I grew up on Miracle Whip but since switching to Mayonnaise I can really tell the difference. Some might prefer the salad dressing; guess in ways it’s personal preference. You know mine. 🙂

  6. I am so happy to see this recipe. I lost my curried chicken salad recipe and kept trying to invent it, but it never tasted right. I like your idea of buying curry from a spice shop. Yours looks so good I want to eat it now!!!

    1. Let me know if you try it Joan; another reader recommended adding a bit of celery too…I might try that next go around.

  7. I highly recommend adding sliced celery to the salad. My local hot chicken takeaway makes a similar salad and the celery takes it to another level. Can’t wait to try out your recipe!

    1. I’ll try that; I may have done that in the past so now I’m even curious as to the difference; thanks.

  8. I love this! The curry flavor with dried cranberries and nuts! Why don’t I make great chicken salads like this. Great recipe, Barb!

    1. Thanks! Curry is actually a blend of spices so when you go to get some, try to get some good curry spice. I love the spices from Savory Spice Shop and am so lucky they have local stores but they also offer all of their spices online; this one might be worth that effort!

    1. Try subbing with yogurt or sour cream? Bit different result but I’m imagining still good.

  9. I’ve actually made a recipe that must be a distant cousin of yours! And one I’ve totally forgotten about. Mine definitely didn’t have dried cranberries or nuts — what a great idea! Glad you decided to revisit this, it’s a wonderful dish. Thanks.

    1. I have way too many recipes I did years ago that don’t even have photos…tons to revisit and guess what? Most are some of my favorites so happy to get them a bit more front and center and let others enjoy them too. Thanks for your (always) kind words John.

  10. Thanks Barb, I knew you had this recipe but had forgotten about it until I saw your post. Love it just as you indicate and am making for our dinner tonight!

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