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Chicken Curry Salad


For the Curry Dressing

  • ½ cup sour cream
  • 1/3 cup mayonnaise
  • ½ tsp salt
  • 1 tbsp yellow curry powder not the really hot kind
  • 1 small onion grated
  • Juice and zest of half a lemon

For the Salad

  • 3-4 roasted chicken breasts cubed (I cook on the bone with skin on so it stays moist and tender)
  • 4 ribs of celery
  • ¾ cup of craisins or halved seedless grapes


  1. Mix the sour cream and mayo in a bowl and grate the lemon zest over the bowl. I will normally then flip the microplane over and juice the lemon over the back and use the microplane to catch the seeds.
  2. Stir in the salt and spices. Grate the onion and add that to the dressing. Taste and adjust the spices to your preference. Then refrigerate until ready to use.
  3. Dice up all the ingredients for the salad. Keep in mind what you will be using the salad for, in a salad or sandwich a normal small dice will work well, if you plan on putting the salad into pastry shells for an appetizer you will want a fine elegant dice.
  4. Add dressing and serve. When I serve this on a bed of lettuce or in a phllyo shell I will sprinkle slivered almonds on top to make it extra special.