STREAMING NOW: No Reservations

Curried Chicken Salad (Salad or Sandwich)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Originally an RSC entry, this easy-to-fix chicken salad is full of flavor, color & texture & is ideal as a luncheon entree or sandwich filling for snacks or to-go occasions (Time was allowed for ingredient prep, but does not include time for the salad to chill under refrigeration). *Enjoy*”
4 Lunch Salads

Ingredients Nutrition

  • 13 cup bacon (cooked crisp & crumbled)
  • 2 large chicken breast halves (boneless, skinned, pre-cooked & cut in bite-size cubes)
  • 23 cup mayonnaise (thinned with 1-2 tbsp of milk or heavy cream)
  • 2 -4 teaspoons curry powder (more or less to taste)
  • 14 teaspoon pepper
  • 12 teaspoon salt
  • 13 cup golden raisin
  • 13 cup red onion (chopped)
  • 12 cup celery (chopped)
  • 1 cup tomatoes (grape or cherry, halved)
  • 12 cup pecans (toasted & chopped)
  • 4 cups mixed salad greens (or lettuce of choice)


  1. Cook bacon till crisp, crumble & set aside.
  2. While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside.
  3. In a sml bowl, combine mayo, curry powder to taste pref, salt & pepper.
  4. In a lrg salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate till well-chilled.
  5. When chilled, serve the chicken salad over mixed greens or a bed of lettuce on 4 salad plates & garnish w/veggies or fruit of choice as desired.
  6. NOTE: The chicken salad can be made a dy ahead of planned luncheon service or stored in a container to use for sandwich filling as desired for snacks or to-go occasions.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a