You catch the smell through the steam vent and suddenly you are starving. That warm, spicy scent sneakin' out from your pressure cooker just hits ya right in the soul. You remember how quick and simple this curry chicken salad is, and suddenly dang, you can't wait any longer.
There's something special about the way the flavors build up inside your cooker, sealed tight with the sealing ring keeping all those good juices locked in. You hear the valve hiss when it's pressurized and your excitement builds. The float valve dropping signals the perfect time to quick release and check on your lunch.
Once you crack open that lid, the mixture is perfect — tender chicken soaking in curry powder and a creamy sauce that screams comfort. You realize you’re about to eat one of those meals that just gets better with every bite. This curry chicken salad is gonna be a staple, trusted for its speed and taste.
Why This Recipe Works Every Single Time
- Pressure cooker cooks the chicken super fast but keeps it juicy with the right broth depth.
- The sealing ring traps the flavors, making every bite rich and tasty.
- Curry powder and mayo bring a lovely creamy texture and that perfect spicy kick.
- Mix-in ingredients like diced apple and celery add a nice crunch and freshness to balance out the creaminess.
- Leftovers hold up well, so meal prepping is a breeze for busy days.
- Flexible enough to serve in different ways: lettuce wraps, bread, crackers, or over greens.
What Goes Into the Pot Today
- 2 cups cooked chicken, diced or shredded (pressure cooked for 10-12 minutes)
- ½ cup mayonnaise to keep things creamy
- 1–2 teaspoons curry powder depending on how spicy you like it
- 1 tablespoon lime juice for that tangy lift
- Fine salt for seasoning
- ½ medium apple, diced with peel on for some sweet crunch
- 1 celery rib, finely diced to add texture
- 2 tablespoons red onion, finely chopped to bring sharpness
- ¼ cup raisins for a subtle sweet surprise
- ¼ cup roasted and salted cashews, roughly chopped for nuttiness
- 2–4 tablespoons fresh cilantro, chopped to brighten up the flavors
Walking Through Every Single Move
First, you gotta cook your chicken in the pressure cooker. Add the chicken breasts with a bit of broth to cover the bottom, just enough to reach about a half-inch depth. Lock the lid in place making sure the sealing ring is properly set.
Set your valve to sealing and cook on high pressure for about 10-12 minutes. When it beeps, quick release that pressure so the float valve drops fast. Don't wait on this or the chicken might get overcooked.
Once the valve hiss fades and the float valve drops, carefully open the lid. Take out the chicken and let it cool just a bit, then shred or dice it.
In a medium bowl, mix together your mayo, curry powder, lime juice, and salt. Taste test this base and add more curry if you want extra oomph.
Fold in the chicken, diced apple, celery, and red onion till everything's all mixed up real good. Then toss in the raisins, cashews, and fresh cilantro last so they don’t get smashed.
Pop it in the fridge to chill for at least 30 minutes if you can, but honestly, it’s dang tasty even right away.
Smart Shortcuts for Busy Days
- Use rotisserie chicken if ya really pressed for time—skip the cooking step altogether.
- Prepare the curry mayo mix the night before to let flavors get going without any rush.
- Dice apple and celery in advance and store in a sealed bag to stay fresh and crunchy.
- Freeze cooked chicken in portions so you can thaw only what you need and save the rest.
- Warm tortillas or pita in a skillet for quick wraps without heating up the oven.
When You Finally Get to Eat
When you dig into this curry chicken salad, it's this creamy, spicy, crunchy, sweet combo that makes you wanna close your eyes and savor. The curry powder blends with the mayo base real smooth but packs just enough punch to keep it exciting.
The bursts of apple and raisins add this fresh fruitiness that cuts right through the richness, while the cashews give it a perfect little crunch you didn't expect but totally appreciate.
Whether you scoop it up in a crunchy lettuce wrap or pile it on toasted bread, every bite feels like a dang celebration of flavors. It’s one of those easy meals that just makes you feel good, no matter what kind of day you had.
Smart Storage That Actually Works
Store your curry chicken salad in an airtight container to keep it fresh up to 4 days in the fridge. Make sure it's nice and chilled after cooking before you seal it up.
If you wanna freeze it, divide into meal-sized portions. Wrap those tight with plastic wrap then a layer of foil to avoid freezer burn. Thaw overnight in the fridge and give it a good stir before eating.
For lunch packing, consider a small container for the salad separate from your bread or lettuce wraps. That way, it won't make those wraps soggy and everything stays perfect until lunchtime.
What People Always Ask Me
- Can I use shredded rotisserie chicken? Absolutely. It’s a great time saver and works real good in this salad. Check out our copycat Outback Baked Potato Soup for another speedy, satisfying chicken recipe.
- Is this salad spicy? Depends on your curry powder choice and how much you add. Start small and taste before adding more. Try a healthy taco casserole for a slightly different spice level that’s kid-friendly.
- Can I make this dairy free? Yep, just use vegan mayo instead of regular mayo and skip any yogurt if you add it in. Similar to our tofu scramble breakfast tacos which are fully vegan and packed with flavor.
- How do I quick release safely? Use a long utensil or oven mitts to turn the valve gently. Keep your face away from the steam or you might get burned.
- Can this be meal prepped? Totally. It holds up well in the fridge and tastes great cold or room temp. For more meal prep ideas, see our air fryer spring rolls.
The Best Curry Chicken Salad Recipe
Ingredients
Main ingredients
- ½ cup mayonnaise
- 1–2 teaspoons curry powder or to preferred taste
- 1 tablespoon lime juice ½ medium lime
- to taste fine salt
- 2 cups cooked chicken cooled, diced
- ½ medium apple diced with peel on
- 1 rib celery finely diced
- 2 tablespoons red onion finely diced
- ¼ cup raisins
- ¼ cup roasted and salted cashews roughly chopped
- 2–4 tablespoons fresh cilantro chopped
Instructions
Instructions
- In a medium bowl, mix together the mayonnaise, curry powder, lime juice, and salt. Taste and adjust curry powder and salt to your liking.
- Add the cooked chicken, diced apple, celery, and onions to the mayo mixture and stir until well combined.
- Fold in the raisins, cashews, and cilantro.
- Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread.
- Store in an airtight container in the refrigerator for up to 4 days.
