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Curried chicken salad made with boiled chicken thighs, raisins, carrots, and a creamy mayo–Greek yogurt dressing.
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Curried Chicken Salad with Raisins & Carrots

This Curried Chicken Salad is creamy, bright, and full of warm, comforting flavor. Tender boiled chicken thighs are mixed with sweet raisins, crisp carrots, and a lightened-up dressing made with half mayonnaise and half Greek yogurt. The curry powder adds depth and warmth while a touch of honey and lemon balances the spices. Perfect for sandwiches, wraps, or easy meal prep, this recipe delivers a satisfying blend of textures and sweet-savory flavor in every bite.
Course dinner, Lunch, Meal Prep, Salad, Sandwich Filling, Wrap Filling
Cuisine American, Fusion, Indian-Inspired, Modern Home Cooking
Keyword boiled chicken thigh recipes, carrot chicken salad, chicken salad sandwich filling, chicken thigh salad, creamy curry chicken salad, curried chicken salad, curry chicken salad recipe, curry mayo dressing, easy chicken salad recipe, healthy chicken salad, high protein lunch recipe, mayo greek yogurt chicken salad, meal prep chicken salad, quick lunch ideas, raisin chicken salad
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time (optional) 30 minutes
Total Time 1 hour 5 minutes
Servings 5 servings
Calories 340kcal
Cost $11 for entire recipe

Equipment

  • Medium pot (for boiling chicken thighs)
  • Tongs or slotted spoon
  • Cutting board
  • Sharp chef’s knife
  • Large mixing bowl
  • Medium bowl (for mixing dressing)
  • Whisk or spoon for mixing sauce
  • Measuring cups and spoons
  • Colander (optional, for draining chicken or raisins)
  • Mixing spoon or spatula
  • Airtight container (for storing the chicken salad)

Ingredients

Chicken

  • 1½ lbs boneless skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf optional
  • Water enough to cover chicken

Salad Mix

  • 1 cup finely shredded carrots
  • ½ cup golden raisins
  • ⅓ cup finely diced celery optional but recommended
  • ¼ cup sliced green onions or finely minced red onion

Sauce

  • ½ cup mayonnaise
  • ½ cup whole milk Greek yogurt
  • 1½ tsp curry powder plus more to taste
  • ¼ tsp turmeric optional
  • 1 tsp honey
  • 1½ tsp lemon juice
  • ½ tsp Dijon mustard
  • ¼ tsp garlic powder
  • ½ tsp salt plus more if needed after chilling
  • ¼ tsp black pepper
  • Tiny pinch cayenne pepper optional

Optional Add-Ins

  • ¼ cup chopped cilantro
  • ¼ cup sliced almonds
  • ½ cup diced apple
  • ¼ cup diced cucumber

Instructions

Boil the Chicken

  • Place the chicken thighs into a medium pot. Add salt, pepper, bay leaf, and enough water to fully cover the chicken.
  • Bring to a gentle boil, then reduce to a simmer. Simmer gently for 15–20 minutes or until the chicken reaches 165°F internally and is fully cooked. Avoid aggressively boiling the chicken to keep it tender.
  • Transfer the chicken to a plate and allow it to cool completely. Pat dry lightly if excess moisture remains. Chop into small bite-sized pieces or lightly shred.

Prepare the Mix-Ins

  • Finely shred the carrots and dice the celery and onions.
  • Measure the raisins. For plumper raisins, soak them in warm water for 5 minutes, then drain well.

Make the Dressing

  • In a medium bowl whisk together the mayonnaise, Greek yogurt, curry powder, turmeric, honey, lemon juice, Dijon mustard, garlic powder, salt, black pepper, and optional cayenne.
  • Taste and adjust if needed. Add additional curry powder for stronger curry flavor or a little extra lemon juice for brightness.

Assemble the Salad

  • In a large bowl combine the chicken, carrots, raisins, celery, and onions.
  • Pour the dressing over the mixture and stir gently until evenly coated. Do not overmix.

Chill and Serve

  • Refrigerate for at least 30 minutes before serving for the best flavor.
  • Taste again after chilling and adjust salt or curry powder if needed.
  • Serve on croissants, sandwich bread, wraps, lettuce cups, crackers, or over greens.

Notes

Chicken Tips

Chicken thighs give this curried chicken salad the best flavor and texture because they stay moist and tender even after refrigeration. Gently simmering the chicken instead of aggressively boiling it helps prevent rubbery or dry meat. Allow the chicken to cool completely before mixing it with the dressing so the sauce stays creamy and smooth.

Carrot and Raisin Texture

Finely shredded carrots work best in this recipe because they blend evenly into the salad without creating large crunchy pieces. Golden raisins are recommended for their softer texture and lighter sweetness, which pairs especially well with the warm curry flavor.

Curry Flavor Development

The curry flavor becomes deeper and more noticeable as the salad chills, so it is best to start with the recommended amount of curry powder and adjust after refrigeration if needed. Cold foods also taste less salty, so taste the salad again before serving and add another pinch of salt if necessary.

Dressing Balance

Whole milk Greek yogurt creates the creamiest texture and balances the richness of the mayonnaise while adding a light tangy flavor. The small amount of Dijon mustard and garlic powder helps round out the dressing and gives the salad a more balanced savory flavor without overpowering the curry.

Serving and Storage

This curried chicken salad tastes even better after a few hours in the refrigerator, making it excellent for meal prep, lunches, sandwiches, wraps, lettuce cups, crackers, or serving over greens. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This recipe is not recommended for freezing because mayonnaise and yogurt-based dressings can separate after thawing.