Curried Chicken Salad (Or Sandwich)

Prep Time
Cook Time
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"This recipe was originally a contest entry. It's an easy-to-fix recipe that is full of flavor, color & texture. It is ideal as a luncheon entree or sandwich filling for snacks, to-go occasions & pot-luck (Time was allowed for ingredient prep, but the chicken is pre-cooked & time does not include time for the mixture to chill under refrigeration). Enjoy!"

Original recipe yields 6 servings


  • Serving Size: 1 (159.8 g)
  • Calories 265.4
  • Total Fat - 13.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 46.9 mg
  • Sodium - 473.6 mg
  • Total Carbohydrate - 19.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 7.8 g
  • Protein - 17.8 g
  • Calcium - 60.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 9 mg
  • Thiamin - 0.1 mg

Step 1

Put the raisins in a small bowl, add enough water to cover them & set them aside to plump. Cook bacon until crisp, crumble & set aside.

Step 2

While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside. In a small bowl, combine mayo, curry powder to taste preference, salt & pepper.

Step 3

Drain any excess water from the raisins & pat dry w/paper towel.

Step 4

In a large salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate until well-chilled.

Step 5

Serve the chicken salad over mixed greens (or lettuce of choice) - OR - Use as sandwich filling for another option. Used as sandwich filling (even generously portioned), you will likely have enough mixture for 8 sandwiches.

NOTE: The chicken salad can be made a day ahead of intent to use & stored under refrigeration in an air-tight container

Tips & Variations

  • No special items are required