The 5-Minute Chicken Salad I Can’t Stop Making

Chicken salad is one of those dishes that’s almost always in my fridge. It’s such a convenient, protein-packed lunch or snack that I usually make a batch and enjoy it as the week goes on in sandwiches, scooped onto leafy salads, or with Ritz crackers. 

I love the classic Southern-style chicken salad I grew up on, with plenty of mayo and chopped celery, but I’ve also got room in my heart for all of the chicken salad variations, from mayo-free versions to the 1990s salad bar star, curried chicken salad. 

When I need to knock out a quick chicken salad that’s big on flavor, that’s the one I go to. And with just four ingredients and five minutes of prep time, it’s pretty hard to beat.

A Meal Prep Dream

Every week, I pick up a whole chicken from the farmers market to roast on Friday. That night, we make quick work of the dark meat, but we usually have some white meat left, and I save that to make chicken salad over the weekend. That batch of chicken salad usually lasts me until around Thursday, which is perfect because I know I’ll be roasting chicken again the next day. It’s a glorious cycle that keeps chicken salad in constant rotation, which, as a chicken salad super fan, suits me just fine. 

You could replicate my chicken cycle, or you can just snag a rotisserie chicken from the grocery store or even poach a couple of chicken breasts for this salad. I like to shred the chicken by hand, but you could also dice it. From there, it’s just a matter of mixing in mayo, curry powder, and lemon juice.

How To Make My 4-Ingredient Chicken Salad

For about three cups of chicken salad (four to six servings), you’ll need:

• 3 cups cooked, cooled, shredded chicken (about two boneless, skinless breasts or 1 pound)
• 3/4 cup mayonnaise
• 2 teaspoons curry powder
• 1 teaspoon lemon juice
• Kosher salt and freshly ground black pepper, to taste
• Chopped fresh cilantro, to garnish (optional)

Combine the shredded chicken, mayonnaise, curry powder, and lemon juice in a large bowl. Season with salt and pepper then taste, adjusting seasonings as necessary. Garnish with fresh, chopped cilantro, if using. 

Refrigerate for up to five days.

Optional Upgrades for My Curry Chicken Salad

This recipe does a lot with a little, and that’s all thanks to curry powder, which is a blend of spices that includes coriander, cumin, turmeric, chilies, and ginger. All that flavor really makes this chicken salad something special, and the lemon juice provides a little acidic pop that pulls the whole thing together. 

Often, you’ll see curry chicken salad with additional bells and whistles—I’m talking diced celery and red onion, golden raisins, halved grapes, chopped nuts, and fresh herbs. Any one of those add-ons would be welcome at my chicken salad picnic, so feel free to use what you have on hand to make this recipe your own.