Red Curry Chicken Salad

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Lunch, Appetizer, Snack, Dinner American
By Kelly Djalali Serves: 4-8
Prep Time: 20 minutes Cooking Time: NA Total Time: 20 Minutes

Creamy Red Curry dressing with turmeric coats rotisserie chicken, scallions, peppers, celery and cilantro, with dried cranberries for a sweet/tart pop.


  • Red Curry Chicken Salad
  • 1 Rotisserie Chicken, meat pulled
  • 3-4 Ribs Celery, diced
  • 1 Mild Hatch Chili or Green Bell Pepper, diced
  • 1/2 Bunch Cilantro, chopped
  • 3-4 Scallions, thinly sliced
  • 1/4-1/2 cup Dried Cranberries
  • Thai-Inspired Red Curry Dressing
  • 1/2 cup Mayonnaise
  • 1 tbsp. Red Curry Powder
  • 1 tsp. Turmeric
  • Zest from 1 Lime
  • Juice from 1 Lime, divided
  • Sea Salt, to taste
  • Fresh Cracked Black Pepper, to taste
  • Red Pepper Flakes, to taste



Place prepped veggies, cilantro and pulled chicken in a large mixing bowl.

Thai-Inspired Red Curry Dressing


In a separate, smaller bowl, combine mayonnaise, red curry powder and turmeric. Taste and add more of either spice, if needed.


Add lime zest and juice from half of the lime. Add a pinch of sea salt, black pepper and red pepper flakes, mix to thoroughly combine. Taste and add more of any seasoning to taste.

Red Curry Chicken Salad


Transfer 2/3 of dressing to large mixing bowl with veggies and chicken and mix to coat everything in the dressing. Add the juice from the remaining half of lime, mix and add the remaining dressing, if needed, to fully coat all of the ingredients.


Taste for seasoning and add more of anything you think it needs.


Add the dried cranberries and mix to combine. Cover and refrigerate until ready to serve.