Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!
Why This Curry Chicken Salad Recipe Works
This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
Here’s what sets this recipe apart and why it’s a personal favorite:
- Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
- Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
- Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
- Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
- Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.
Ingredients for Curry Chicken Salad with Pasta
Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:
Curry Dressing
- Mayonnaise
- Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
- Curry powder – Madras is my personal preference
- Tumeric
- Ground cinnamon
- Cayenne pepper – for just a bit of heat!
- Mango chutney – often sold under the brand Major Grey’s
Chicken Pasta Salad
- Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
- Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
- Raisins
- Green onions
- Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
- Green apple – Granny Smith is my recommendation.
- Kosher salt
- Ground black pepper
- Toasted slivered almonds
Step-by-Step Instructions for Making Curry Chicken Salad with Pasta
Here’s all you have to do to create this easy recipe. No special equipment required!
Curry Dressing
- Combine mayo and sour cream.
In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt).
- Add spices.
Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
- Add chutney.
Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
- Refrigerate.
Cover and refrigerate while you prepare the salad.
Chicken Pasta Salad
- Cook pasta; drain, and pat dry.
Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry. - Toss together salad ingredients.
In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands). - Add dressing.
Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
- Refrigerate.
Cover and refrigerate for at least 30 minutes, up to 24 hours before serving. - Add almonds; adjust seasonings.
Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
Substitutions and Variations
I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:
- Use roasted peanuts or cashews instead of almonds
- Substitute chopped red onion for the green onion
- Substitute golden raisins for regular
- Add chopped bacon
- Add chopped fresh tomato
- Add chopped jalapeno pepper
Serving and Side Dish Suggestions
My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.
Here are a few other ideas for serving:
- In hulled-out large tomato halves
- Create a chicken salad sandwich by placing the salad between two pieces of lightly toasted whole-wheat bread
- As a lettuce wrap (inside large boston or romaine lettuce leaves)
- Stuffed inside a pita half
- In individual lettuce-lined bowls
In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside:
Make Ahead and Storage for Curry Chicken Salad
Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.
I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.
Other Portable Main Dish Salads to Try
- Cold Salmon Salad with Avocado Dressing
- Shredded Chicken Taco Salad
- Tarragon Chicken Salad
- Crab and Shrimp Salad Recipe with Curry-Chutney Dressing
- Chopped Shrimp Salad with Rice and Avocado
Curried Chicken Pasta Salad
Print RecipeAdd a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!
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Prep Time: 15 minutes -
Refrigeration Time: 30 minutes
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Cook Time: 10 minutes
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Total Time: 55 minutes
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Yield: 6 to 8 servings
Ingredients
Curry Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
- 1 tablespoon curry powder, or more to taste
- 1 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- Pinch cayenne pepper
- 1/3 cup mango chutney – see Note below
Chicken Pasta Salad
- 4 ounces short pasta (orecchiette, farfalle or small shells will work)
- 2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
- 1/2 cup raisins
- 1/2 cup chopped green onions (white, light green and some dark green part)
- 1/2 cup chopped celery (including leaves)
- 1/2 cup (heaping) chopped green apple – around 1/2 large apple
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1/4 cup toasted slivered almonds
Instructions
Curry Dressing
- In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
- Cut up any large pieces of mango in the chutney and whisk in.
- Cover and refrigerate while you prepare the salad.
Chicken Pasta Salad
- Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
- In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
- Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
- Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
- Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.
Notes
Note on mango chutney: A widely available brand is “Major Grey’s Chutney”
Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.
Category: main dish salads, make ahead
Method: Refrigerate
Cuisine: American
Note: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.
FAQs about Curry Chicken Salad
Absolutely! Feel free to experiment with different pasta shapes like farfalle or shells to add variety to the dish.
Yes, this salad tastes better when the flavors have had time to meld together, making it an ideal make-ahead dish for entertaining. While you can make it up to 4 days ahead, I recommend serving it withing 24 hours.
Omit the sour cream and use just nonfat Greek yogurt.
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