Mrs. Christensen’s Curry Chicken Salad Recipe

A satisfying chicken salad featuring tender chicken, peas, toasted almonds, water chestnuts, celery, and green onions, all dressed in a mild creamy curry dressing. Finished with cashews and crispy chow mein noodles, this Curry Chicken Salad is quick to make, wholesome, and flavorful.

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This Curry Chicken Salad has been a family favorite for years. It came from Mrs. Christensen, a friend of my mother’s, and it’s always been called Mrs. Christensen’s Chicken Salad. I’m happy to share this simple, delicious recipe that I think she would be proud of.

Beyond its balanced flavor, the salad shines for its variety of textures: tender chicken, crisp celery and water chestnuts, sweet peas, and crunchy nuts and chow mein noodles. Those contrasts make each bite interesting and satisfying.

The curry in the dressing is intentionally gentle. If you’re not a big curry fan, you’ll appreciate how it adds warmth and depth without overwhelming the other ingredients. This salad works any time of year—great for picnics, potlucks, or a quick lunch. For busy weeks, I often make a batch to keep on hand for easy packed lunches.

Ingredients For Curry Chicken Salad:

• Cooked diced or shredded chicken – Rotisserie chicken works well to save time.
• Frozen, thawed peas – Add sweetness, color and tender texture.
• Water chestnuts – Provide a crisp, neutral crunch.
• Celery – Gives a fresh crunch and mild flavor; I consider it essential.
• Green onion – Mild and fresh-tasting, a great addition to the salad.
• Slivered toasted almonds – For nutty crunch and flavor.
• Cashews – Optional, but they pair nicely with curry.
• Chow mein noodles – Add a final crunchy layer and complete the salad.

Ingredients for Dressing:

• Full-fat Greek yogurt – Adds creaminess and protein; a healthier base than using only mayo.
• Mayo – A small amount balances the yogurt’s tang; you can replace it with more yogurt if preferred.
• Curry – Use sparingly for subtle warmth and flavor.
• Soy sauce – Adds savory saltiness.
• Lemon juice – Brightens the dressing.
• Ground black pepper – Adds mild heat and depth.

Note: This makes a generous amount of dressing. Reserve 1/4–1/2 cup to add when serving leftovers for extra creaminess.

Can this salad be made in advance?

Yes. When making it a day ahead, mix the chicken and vegetables but hold back about 1/2 cup of dressing. Toss the reserved dressing in right before serving and add the cashews and chow mein noodles to maintain their crunch.

Makes Great Leftovers

Stored in the refrigerator, the salad stays fresh up to five days. For best texture when eating leftovers, add extra chow mein noodles just before serving so the crunch is preserved.

What If I Don’t Like Curry?

If curry isn’t to your taste, try substituting garlic powder or a salt-free all-purpose seasoning. These alternatives still provide flavor without the curry profile.

Other Curry Substitutes

If you don’t have curry powder, consider these alternatives:

• Garam masala
• Tandoori masala
• Ground cumin
• Curry paste

How to Make Curry Chicken Salad:

1. Whisk the dressing ingredients in a small bowl until smooth. If the dressing is too thick, thin with about 1–2 tablespoons of water.
2. In a large bowl, combine chicken, peas, water chestnuts, celery, green onions, and slivered almonds. Pour the desired amount of dressing over the mixture and toss gently to combine.
3. Top with roasted cashews and chow mein noodles just before serving to keep them crisp.

That’s it—simple, tasty, and ready to enjoy.

Other Chicken Salad Recipes You Might Enjoy:

• Easy Chicken Salad with Bacon
• Quick Chinese Chicken Salad

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Let’s eat!🤍

Mrs. Christensen’s Chicken Salad

A filling salad with chicken, peas, almonds, water chestnuts, celery, and green onion. All tossed with a mild creamy curry dressing and topped with cashews and crispy chow mein noodles. Easy, healthy, and delicious.

Ingredients

For Salad

• 2 cups cooked, diced or shredded chicken I use a store-bought rotisserie chicken
• 1 8 oz can diced water chestnuts, drained
• ½ cup chopped celery (about 2 large ribs)
• ¼ cup sliced green onion

For the dressing

• 1 ¼ cups full-fat Greek yogurt
• ¼ cup mayo Alternatively, use ¼ cup more yogurt instead of mayo
• 1 teaspoon curry
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground black pepper

Toppings

• roasted cashews
• chow mein noodles

Instructions

• Whisk the dressing ingredients in a small bowl until creamy. If it seems too thick, add about 1–2 tablespoons of water to reach the desired consistency.
• In a large bowl, combine chicken, peas, water chestnuts, celery, green onion, and slivered almonds. Pour on the desired amount of dressing and toss gently to coat.
• Top with roasted cashews and chow mein noodles just before serving. Enjoy!

Notes

Tips:

• If you don’t like curry: Substitute garlic powder or a salt-free all-purpose seasoning.
• Curry substitutes: Use cumin, garam masala, tandoori masala, or curry paste if you don’t have curry powder.
• Make-ahead: Mix the salad components ahead but hold off on cashews and chow mein noodles. Add reserved dressing and toppings just before serving.

Nutritional information is an estimate provided for convenience and may vary based on ingredients and portion sizes.

AFFILIATE DISCLAIMER:

Some links on this page may be affiliate links. If you purchase through those links, I may earn a small commission at no extra cost to you. Product recommendations reflect items I use or suggest.

MY FAVORITE KITCHEN TOOLS AND PRODUCTS FOR THIS RECIPE:

Recommended tools and pantry items can help streamline preparation, but the recipe is flexible—use what you have on hand.