Curried Chicken Salad Recipe

Name: Chicken Curry Salad Recipe
Prep time: 25 min
Total time: 25 min
Ingredients: 1/2 cup plain Greek yogurt ((nonfat is great)); 2 teaspoons curry powder; 1/2 tablespoon lemon juice; 1/2 tablespoon Dijon mustard; 1/2 tablespoon honey; 1/2 teaspoon salt ((less if your chicken is pre-seasoned)); 1/4 tsp EACH garlic powder, ground ginger, pepper; 2 cups diced or shredded chicken ((poached, baked, rotisserie, canned, etc.)); 1 ½ cups seedless red grapes, (halved); 1 cup chopped celery; 1/2 cup chopped roasted, salted cashews; 1/2 Granny Smith apple, (diced); 1/4 cup sliced green onions; 2 tablespoons minced cilantro; toasted bread, croissants, tortillas, flat bread, pitas, Bibb lettuce, avocado, crackers, etc.

This ZERO MAYO Curried Chicken Salad isn’t your grandma’s recipe – no offense grandma 😉. This make-ahead friendly Curry Chicken Salad is savory, sweet, and a little spicy loaded with tons of CRUNCH thanks to buttery cashews, apples, celery and green onions. It’s customizable, ready in just 25 minutes and will quickly become a go-to requested favorite for lunches, snacks and picnics piled in croissants, sandwiches, lettuce wraps. hollowed avocados or tortillas.

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showing how to serve curry chicken salad in a croissant

Watch How to Make curry chicken salad

Why this Curry Chicken Salad works

QUICK AND EASY. On your table in less than 25 minutes.
ZERO MAYO. Nonfat Greek yogurt forms the base of this Curried Chicken Salad recipe. Its, cool, creamy , tangy and 100% guilt free.
UNBEATABLE FLAVOR. The warm, earthy, complex curry whisked with cool, tangy yogurt and whispers of sweet honey and tart lemon juice create a mouthwatering dressing, then add the sweet grapes, buttery cashews and tart apple and you have a mouthwatering flavor bomb!
LOADS OF CRUNCH. Cashews, apples, celery and green onions create dynamic crunch with juicy pops of grapes in every bite.
IT’S NOT PB&J. It’s easily transportable for the ideal nutritious, protein-packed, non-boring lunch.
SERVE LOW CARB – OR NOT. Serve in toasted sandwich bread, pitas croissants, tortillas etc. or keep it low carb as a lettuce wrap or served in an avocado.
A MEAL PREP MASTER. Make a big batch at the start of the week and enjoy it for healthy lunches all week long.

serving chicken curry salad in a bowl garnished by green onions

Chicken Curry Salad Ingredients

The ingredients for this Curry Chicken Salad recipe are extremely flexible (see variations section), but this is personally what I like best in my recipe:

For the curry chicken salad:

Chicken: 2 cups cooked chicken in any form! Use cooked and cubed chicken, shredded chicken. rotisserie chicken or canned chicken. While the photos show cubed chicken, my personal favorite is any shredded chicken.
Celery: Brings the crunch! The Curry Chicken Salad will be too one-note texture without it.
Grapes: Halved red grapes or another sweet element are a must. The sweet juicy pops balance the warm, earthy curry and cut through the creaminess. They’re my favorite part of the recipe!
Apple: Half a chopped Granny Smith apple adds juicy, crunchy, sweet-sour notes that pair beautifully with the curry.
Green onions: These add the needed aromatic pop.
Cilantro: This invigorates the the salad with its zesty, citrusy kicky.

up close showing curried chicken salad ingredients: chicken, grapes, nuts, celery, onions and apples

For the Dressing:

Greek yogurt: Instead of mayonnaise, this Curried Chicken Salad is made creamy with guilt-free Greek yogurt! Both nonfat and regular work great.
Curry powder: The recipe’s flavor-bomb namesake! Look for the yellow colored curry powder at the store. Sometimes it will be labeled “yellow” but most often, it will just say “curry powder.”
Lemon juice: This adds a subtle enlivening kick of citrus. Use fresh or bottled because it’s only ½ tablespoon.
Dijon mustard: Just half a tablespoon adds a subtle, spicy tang that pairs beautifully with the curry and contrasts with the grapes.
Honey: Half a tablespoon balances the tanginess and tames the heat.
Spices: Garlic powder, ground ginger, salt and pepper add delightful complexity to the salad.

Curried Chicken Salad variations

This Curried Chicken Salad recipe is endlessly adaptable, but take care to maintain a balance of sweet and crunchy!

Swap yogurt: Use mayonnaise, half mayo and half Greek yogurt (or just a couple tablespoons mayo), half mayo and half sour cream or half yogurt and half sour cream.
Swap chicken: Try canned tuna, crab or salmon instead.
Swap celery: Use bell peppers, broccoli, cucumbers, etc.
Swap grapes: Use raisins, dried cranberries, dried cherries, dried peaches, etc.
Swap onion: Use 2 tablespoons minced red onion instead.
Swap nuts: Use sliced almonds, chopped almonds, pecans, walnuts or pistachios.
Omit cilantro: If you’re one who thinks it tastes like soap, replace it with flat-leaf parsley.
Other add-ins: Try anything you like such as avocado, olives, tomatoes, corn, etc.
Make it spicy: Add a touch of cayenne pepper.
Make it creamier: Add additional Greek yogurt or a couple tablespoons mayonnaise.

up close of curry chicken salad recipe in a bowl showing how creamy it is

How to make Curry Chicken Salad

Are you ready to see just how easy this Curry Chicken Salad is to make in 3 quick steps?! Follow along below (full recipe with measurements in the printable recipe card at the bottom of the post):
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Step 1: Make Dressing. In a large bowl, combine the Dressing ingredients.

Showing how to make Curry Chicken Salad by whisking the dressing ingredients together in a glass bowl: Greek yogurt, curry powder, lemon juice, honey, Dijon and spices

Step 2: Add the Salad ingredients. Hold cashews if not serving within 30 minutes, and stir to combine. When ready to serve, add the cashews (so they stay super crunchy). Adjust to taste with additional curry powder, salt, pepper, Greek yogurt, lime juice, etc.

showing how to make curry chicken salad by adding chicken, celery, grapes, apples, nuts, green onions and cilantro to the dressing

Step 3: Enjoy! Enjoy cold or at room temperature stuffed inside lettuce, croissants, toasted bread, pitas, or as dip for crackers, chips, etc.

showing how to make curry chicken salad by stirring the dressing and salad ingredients together in a bowl

How to serve curry chicken salad recipe

Curried Chicken Sandwich: Pile the Curried Chicken Salad between two slices of toasted bread or in a croissant for extra decadence. Keep the filling as-is or add lettuce, sprouts, avocado, etc.

Curried Chicken Lettuce Wrap: Keep this recipe low carb and Whole30-friendly by stuffing inside a large leaf of Bibb lettuce or Romaine lettuce.

Curried Chicken Avocado: Serve the chicken salad in the hollow pit of an avocado for additional earthy creaminess and to keep it low carb.

Curried Chicken Pitas: Use pita bread and make a wrap or use pita pockets for mess-free! Add lettuce, sprouts, avocado, etc. if desired.

Curried Chicken & Greens: Serve the chicken filling over your favorite greens such as spring salad mix for another Whole30 option.

Curried Chicken & Grains: Serve over your favorite grains such as brown rice, quinoa, kamut, etc.

Curried Chicken Dip: This Curry Chicken Salad is delightful served with your favorite crispy crackers or keep it low carb with veggie dippers such as cucumber slices and bell peppers.

Curried Chicken Tortilla Wrap: Use thin tortillas, uncooked tortillas or flatbread (like Flatout® Flatbread which offers gluten free options) which are extra great for meal prep. Flatbread is soft yet thicker than a traditional tortilla so they don’t get soggy easily.

Toast the wraps with the filling inside to make them crunchy! Heat a cast iron skillet or nonstick skillet over medium-high heat. Add the wraps seam side down and toast, rotating as each side turns golden.

Low carb tortilla options: Choose from all veggie tortillas and several brands of low carb tortillas. Some low carb tortilla brands include:

–Banderita Carb Counter Whole Wheat Tortillas
–La Tortilla Factory Low Carb Flour Tortillas (Keto friendly)
–Olé Xtreme Wellness® High Fiber Tortillas (Keto friendly)
–Maria & Ricardo’s KETO Tortillas (lots of flavor options) (Keto friendly)
–Guerrero Nutri-Ricas Carb Watch with Flaxseed, 8 ct Flour Tortillas
–Mama Lupe Low Carb Tortillas

showing how to serve curry chicken salad by adding to a lettuce wrap

TIPS FOR making Chicken Curry Salad

This Curry Chicken Salad recipe is difficult to mess up! However, these tips ensure it’s the best:

Hold cashews: Don’t add the cashews until ready to serve for maximum crunchiness. If you need to add them sooner, they will still be tasty, just not as crunchy.
Make it more or less creamy: This is your call. If you know you like extra light Chicken Curry Salad, start with less yogurt, if you know you like extra creamy, add more to taste after it’s mixed, or throw in a couple tablespoons mayonnaise.
Make it your own: Refer to the recipe variations! Add more or less of your favorite ingredients and/or mix and match ingredients, taking care to keep a balance between sweet and crunchy.
Chill if possible: This gives the flavors of the Curried Chicken Salad time to build and marry.
Scale recipe: This recipe is easy to double or triple if serving a large crowd or for meal prep. Use the sliding scale that pops up when you hover over the servings in the recipe card.

up close of scooping up curry chicken salad recipe to serve

What to serve with Curry Chicken Salad

These Chicken Curry Salad is a complete meal-in-one when served as a sandwich or lettuce wrap. We also like to serve it with a simple fruit like cantaloupe and chips. If you’re looking for sides to impress, try serving them with:

Salad: Garden Salad, Cucumber Tomato Salad, Strawberry Broccoli Salad, Strawberry Salad, Caprese Salad or Pea Salad.
Summer Favorites: Corn on the Cob, Cowboy Caviar, Guacamole, Corn Salsa, Mango Salsa.
Pasta Salad: Italian Pasta Salad, Orzo Pasta, Greek Pasta Salad, Bacon Ranch Pasta Salad, Cowboy Pasta Salad
Fruit Salad: Watermelon Salad or Fruit Salad.

serving curry chicken salad as a croissant sandwich

MEal Prep Chicken Curry Salad

The salad can be assembled without the cashews (they’ll become soft) up to 48 hours ahead of time and stored in an airtight container in the refrigerator. Add the cashews right before serving, so they remain super crunchy.

How to store Curry Chicken Salad

Store Curry Chicken Salad in the refrigerator for up to 4 days (assuming chicken is freshly cooked). If you have the option to hold the cashews, add them just before serving otherwise they will become softer.

Curried Chicken Salad Recipe FAQs

Is chicken curry good or bad for you?

This curry chicken offers several health benefits and can be enjoyed guilt-free thanks to the use of Greek yogurt! Greek yogurt provides a protein-rich base with probiotics for gut health. Chicken is a lean source of protein essential for muscle growth and repair. Celery contributes dietary fiber and vitamins while grapes add antioxidants and natural sweetness. Cashews offer heart-healthy monounsaturated fats and protein. Green onions and cilantro provide vitamins and phytonutrients. Overall, this salad is balanced in protein, fiber, healthy fats, and vitamins, promoting satiety, supporting immune function, and aiding digestion.

How many carbs are in curry chicken salad?

There are roughly 50 grams of carbohydrates in one recipe of Curry Chicken Salad, about 6 grams per serving. If you’d like to reduce the carbs, reduce or eliminate the fruit and cashews.

Here’s a rough estimate based on the ingredients and typical nutritional information:

-Nonfat plain Greek yogurt: About 6 grams of carbs in ½ cup.
-Cooked boneless, skinless chicken breasts: 1-2 grams
-Chopped celery: About 1 gram of carbs per ½ cup.
-Chopped roasted, salted cashews: Around 4-5 grams of carbs in ½ cup.
-Seedless red grapes: About 23 grams of carbs in 1 ½ cups.
-Granny Smith apple: Approximately 15 grams of carbs in ½ apple.

What is curry powder made of?

Curry powder is made from a blend of various spices such as turmeric, cumin, coriander, fenugreek, and other ingredients, creating a flavorful seasoning mix commonly used in Indian and other cuisines.

How do I bake chicken for Curry Chicken Salad?

Arrange bone-in chicken breasts on a foil lined baking sheet and coat with 1 tablespoon olive oil. Roast until the chicken reaches an internal temperature of 160 degrees F, about 30 to 35 minutes. Let cool before chopping.

How do I poach chicken breasts for Curry Chicken Salad?

Bring 2½ quarts of water to a boil and season with salt. Add 1-2 pounds chicken tenderloins and immediately remove the pot from the heat and cover. Let rest until the chicken is cooked to internal temperature of 160 degrees F, about 15 to 17 minutes.

How do I make shredded chicken for Curry Chicken Salad?

Follow this recipe for the best shredded chicken.

showing how to serve curry chicken salad as a sandwich

Looking for more Chicken Salad Recipes?

Southwest Chicken Salad
Mango Salad with Chicken
Greek Chicken Salad
Caprese Chicken Salad
Buffalo Chicken Salad
BBQ Chicken Salad
Teriyaki Chicken Salad
Chicken Taco Salad
Chicken Caesar Salad
Chinese Chicken Salad

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Servings: servings

Total Time: 25

Prep Time: 25

Cook Time: 0

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Ingredients

DRESSING

1/2 cup plain Greek yogurt (nonfat is great)
2 teaspoons curry powder
1/2 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 teaspoon salt (less if your chicken is pre-seasoned)
1/4 tsp EACH garlic powder, ground ginger, pepper

SALAD

2 cups diced or shredded chicken (poached, baked, rotisserie, canned, etc.)
1 ½ cups seedless red grapes, halved
1 cup chopped celery
1/2 cup chopped roasted, salted cashews
1/2 Granny Smith apple, diced
1/4 cup sliced green onions
2 tablespoons minced cilantro

For serving:

toasted bread, croissants, tortillas, flat bread, pitas, Bibb lettuce, avocado, crackers, etc.

Instructions

In a large bowl, combine the Dressing ingredients.
Add the Salad ingredients (hold cashews if not serving within 30 minutes) and stir to combine. When ready to serve, add the cashews (so they stay super crunchy).
Adjust to taste with additional curry powder, salt, pepper, Greek yogurt, lemon juice, etc. If you like it creamier, stir in additional yogurt or some mayonnaise.
Enjoy cold or at room temperature stuffed inside lettuce, croissants, toasted bread, pitas, or as dip for crackers, chips, etc.

Video

Notes

Storage: Store Curry Chicken Salad in the refrigerator for up to 4 days (assuming chicken is freshly cooked). If you have the option to hold the cashews, add them just before serving otherwise they will become softer.
Hold cashews: Don’t add the cashews until ready to serve for maximum crunchiness. If you need to add them sooner, they will still be tasty, just not as crunchy.
Make it more or less creamy: This is your call. If you know you like light Chicken Curry Salad, start with ½ cup yogurt, if you know you like extra creamy, add more to taste after it’s mixed, or throw in a couple tablespoons mayonnaise.
Make it your own: Refer to the recipe variations! Add more or less of your favorite ingredients and/or mix and match ingredients, taking care to keep a balance between sweet and crunchy.
Chill if possible: This gives the flavors of the Curried Chicken Salad time to build and marry.
Scale recipe: This recipe is easy to double or triple if serving a large crowd or for meal prep. Use the sliding scale that pops up when you hover over the servings in the recipe card.

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6 Comments

Jeanie says

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Oh my! This is the best looking recipe for chicken salad i have ever seen. Small changes (like yogurt instead of mayo and adding curry powder) make a HUGE difference in appeal. Will definitely be making this recipe1

- Jen says
  
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  Yay! Thank you so much, Jeanie! I hope you enjoy it!
  
Joanne says

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Love your recipes! Can you provide a recipe for a “traditional” chicken salad? Please and thank you!

- Jen says
  
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  Thank you so much for making my recipes! I have a lot of holiday recipes coming your way, but I will add it to my list for early next year. Thanks!
  
Erica says

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I made this for a dinner party, serving on croissants. Delish! Awesome flavor and texture. Everyone loved it!

- Jen says
  
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  Yum! I’m so glad it was a hit!