Curried Chicken Salad (Salad or Sandwich)

“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.

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