This curried chicken salad is the easiest way to turn cooked chicken into something bold and satisfying. With sweet Fuyu persimmons, a creamy curry-spiced dressing, and just 10 minutes of prep, it’s a nourishing, protein-packed lunch or light dinner.
This curried chicken salad is one of my favorite ways to use shredded chicken from my poached chicken recipe, but it works just as well with leftover rotisserie chicken from the night before.
I love serving it alongside a cup of soup (like my pea soup), tucked into a sandwich, or as the protein for a simple plate, especially with something like my potato and green bean salad.
It’s the warming spices and sweet fruit that make this persimmon chicken salad special—a perfect dish when Fuyu persimmons are in season. Enjoy!
Why You'll Love This Recipe
- Great for Leftovers: It’s the perfect way to repurpose shredded chicken from your own recipes or leftover rotisserie chicken into something new and exciting.
- Seasonal and Unique: Sweet, ripe Fuyu persimmons bring a pop of color and a refreshing, juicy bite.
- Balanced and Flavorful: The creamy curry dressing is rich, lightly spiced, and balanced with just a touch of citrus.
- Quick and Easy: Just 10 minutes of prep and a few simple salad ingredients are all it takes to pull this together.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Cooked Shredded Chicken: This recipe is ideal for leftover poached chicken or a store-bought rotisserie chicken. Both work beautifully, so use what you have. Try to get a good mix of white and dark meat pieces.
- Mayonnaise: A dollop of mayo adds richness and creaminess to the dressing. Use full-fat mayo made with a healthy oil, such as avocado or olive oil.
- Cottage Cheese: This adds a subtle tang and lightens up the dressing. It’s a simple way to reduce the need for more mayo while keeping things creamy. Use leftovers to make my peanut butter cottage cheese toast.
- Curry Powder: A warming spice that gives this salad its signature flavor. Use a mild or medium curry powder depending on your preference.
- Paprika + Cayenne: Paprika adds earthiness and color, while a pinch of cayenne pepper brings a subtle kick. Adjust the heat level to taste or leave out the cayenne, if preferred.
- Salt: Season to taste. A good stir and a final taste before serving ensures everything is balanced.
- Green Onion: This adds a fresh, mildly sharp contrast to the creaminess. Use both the white and green parts, reserving a little of the green for garnish if you like.
- Fuyu Persimmons: Make sure to use sweet Fuyu persimmons (the squat, firm variety), like in my persimmon salad or persimmon smoothie, not Hachiya persimmons, which are soft. Dice one for the salad and, optionally, slice another for garnish. They add beautiful color, sweet flavor, and a bit of textural crunch.
- Lemon Juice: Just a splash to brighten the salad and bring all the dressing ingredients together.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Make the Curry Dressing: In a small mixing bowl, whisk together the mayo, cottage cheese, curry powder, paprika, and salt until smooth. If you prefer a creamier texture, you can blend the cottage cheese before adding it.
Step Two (Picture 2 above) - Combine the Salad Ingredients: In a large bowl, add the shredded chicken, diced Fuyu persimmon, and chopped green onion (reserving a bit of the green tops for garnish). Gently toss to combine.
Step Three (Picture 3 above) - Combine and Finish the Salad: Pour the curry dressing over the chicken mixture and stir gently until everything is evenly coated. Taste and adjust salt, if needed. Finish with a sprinkle of cayenne pepper, lemon juice, and garnish with a few slices of fresh persimmon and reserved green onion tops.
Top Tips
- Room Temperature Chicken: Let the chicken come to room temperature before mixing for the best texture.
- Use Fuyu, not Hachiya Persimmons: Only Fuyu persimmons work here. They’re firm and sweet when ripe, perfect for dicing. Hachiya persimmons are soft and jammy, and won’t give you that clean, crisp texture.
- Blend the Cottage Cheese for Extra Creaminess: If you want a super-smooth base, blend the chunky cottage cheese before mixing it with the rest of the ingredients.
- Taste and Adjust: Curry powders vary. Always give your dressing a taste before mixing, and adjust salt, spice, or acidity as needed. A splash more lemon juice or a pinch of salt can make a big difference.
- Make Ahead Tip: If making ahead, wait to add extra persimmon slices for garnish until right before serving to keep their texture fresh.
Variations & Substitutions
- Add-Ins for More Texture: To boost the textural crunch, add chopped pomegranate seeds, thinly sliced celery, or even a handful of curly endive or arugula folded in at the end.
- No Green Onions: Try garleek, chives, or finely chopped shallots like in my no mayo chicken salad.
Storage
Store any leftover curried persimmon chicken salad in an airtight container in the fridge. It will keep well for up to 3 days, and the flavors often deepen after a few hours of rest.
Recipe FAQs
It has warmth from the curry and a little cayenne pepper, but it’s not spicy. You can always skip the cayenne for a milder version or use more if you like to add some heat.
Any mild or medium curry powder works well here. If using a spicier blend, start with less and taste as you go. This recipe is flexible and can handle small adjustments.
When Fuyu persimmons aren’t in season, diced apple, grapes, or even pomegranate seeds work well as a swap. Just choose something crisp, sweet, and a bit of bite.
More Delicious Salads To Make Next
📖 Recipe
Curried Chicken Salad with Persimmons
Mariska RamondinoEquipment
- 1 Small mixing bowl For whisking the mayo, cottage cheese, and spices.
- 1 Large mixing bowl To combine the chicken, persimmons, green onions, and dressing.
- 1 Sharp knife For dicing the persimmons and chopping the green onions.
- 1 Cutting Board For prepping ingredients.
- (Optional) Serving plate or shallow salad bowl If you want to plate it beautifully.
Ingredients
- ⅓ cup mayo 73 grams
- 3 tablespoons full-fat cottage cheese (see note)
- 1 ¼ teaspoon curry powder
- ½ teaspoon paprika powder
- a pinch of cayenne pepper
- ½ teaspoon salt, or more to taste
- 4 cups cooked shredded chicken 580 grams
- 1 green onion, finely chopped (white + green part) 15 grams (set aside a few finely chopped green parts of the onion)
- 1 firm Fuyu persimmon, finely diced plus one extra for garnish (optional)
- 1 ½ teaspoon lemon juice
Instructions
- In a small bowl, whisk together the mayonnaise, cottage cheese, curry powder, paprika, and salt until smooth and well combined.⅓ cup mayo, 3 tablespoons full-fat cottage cheese, 1 ¼ teaspoon curry powder, ½ teaspoon paprika powder, ½ teaspoon salt, or more to taste
- In a serving bowl, combine the shredded chicken, chopped green onion (reserving a small handful of green tops for garnish), and diced persimmon.4 cups cooked shredded chicken, 1 green onion, finely chopped (white + green part), 1 firm Fuyu persimmon, finely diced
- Add the curried mayo dressing and stir until the salad is evenly coated. Sprinkle with the reserved green onion tops and a pinch of cayenne pepper.a pinch of cayenne pepper
- Drizzle with lemon juice and garnish with extra persimmon slices, if desired. Taste and add more salt if needed.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
This is the perfect chicken salad to make when persimmons are in season. The sweet fruit, tender chicken, and curry-spiced dressing pair so well, and I love how versatile it is. Feel free to make it your own, and let me know in the comments if you give it a try!