Curried Chicken Salad

If you’re looking for dynamic flavors and a vividly colored chicken salad, this is the one I would choose. I love curry generally, and it works beautifully with chicken. It also gives me an excuse to fry papadums, which offer the perfect crunch for the soft chicken salad.


  • 1 tablespoon minced shallot
  • 1 tablespoon lemon juice, or more to taste
  • 1 garlic clove, minced
  • 1 teaspoon grated ginger
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 cup/240 milliliters mayonnaise
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ to ½ teaspoon cayenne pepper or piment d’Espelette
  • cups/450 grams shredded or medium-diced cooked chicken
  • 2 celery ribs, cut into small dice
  • ½ cup/10 grams fresh cilantro leaves


Combine the shallot, lemon juice, garlic, ginger, salt, and pepper in a large mixing bowl and let sit for at least 10 minutes and up to 1 hour. Add the mayonnaise and stir to combine. Add the curry powder, cumin, turmeric, and cayenne and mix until everything is uniformly combined. Fold in the chicken and celery. Taste and season with more lemon juice, salt, and pepper as needed. Add more mayonnaise if you wish. Garnish with the cilantro.