Curry Chicken Salad with Rotisserie Chicken
This Indian-inspired Curry Chicken Salad with Rotisserie Chicken is quick, easy, and absolutely loaded with flavor—my go-to “big flavor, zero fuss” lunch. Using store-bought rotisserie chicken keeps things fast, while curry powder and garam masala bring warm, savory spice and golden raisins add a pop of sweetness. Creamy, punchy, and ready in about 20 minutes.
Servings: 6 Servings
Equipment
- Large Mixing Bowl
- Spatula
Ingredients
- 3 Cups Rotisserie Chicken One 2 - 3 lb. Rotisserie Chicken - Chopped, skin and bones removed
- ¾ Cup+ 2 Tablespoons Mayonnaise Plus more as needed
- 1 Cup Golden Raisins
- ½ Cup Celery Halved and diced into ¼-inch pieces (About 2 ribs)
- 1 Tablespoon + ¾ teaspoon Curry Powder
- ¾ Teaspoon Garam Masala
- ¾ Teaspoon Kashmiri Chili Powder Substitute mild chili powder or sweet paprika and a pinch of cayenne.
- 1 ½ Teaspoons Sugar
- 1 ½ Teaspoons Kosher Salt Plus more to taste
- 1 ½ Tablespoons Fresh Lemon Juice About ½ lemon
- Cilantro For garnish
Instructions
- Combine all of the ingredients in a large mixing bowl, and gently fold to combine with a spatula.
Because rotisserie chickens can vary in size, start by adding ¾ cup of mayonnaise, mix, then add more as needed to reach the desired consistency.
Notes
- Yield: about 4 cups (enough for 6–8 wraps or sandwiches, depending on how you fill them).
- Avoid over-mixing: Fold gently so the chicken stays in bite-sized pieces.
- Refrigerate in an airtight container for 3–4 days. For wraps, store filling and naan/lettuce separately to prevent sogginess.
- Keep cold when serving (especially for picnics/lunchboxes).
- If it thickens during storage, stir in a spoonful of mayo (or a splash of water) to loosen.
