Curry Chicken Salad

Curry Chicken Salad is a balanced meal prep recipe bursting with flavour. It's packed with protein and delicious with crackers and veggies.

Chicken salad is one of my favorite recipes to meal prep and I'm always happy knowing it's ready when lunchtime rolls around. I use my classic chicken salad recipe as a base and love playing around with added herbs, dressings, veggies and crunchy elements to spice things up. I've done tzatziki chicken salad, buffalo chicken salad, and now curry chicken.

This curry chicken salad is going to be a hit for my friends who love strong, punchy flavours. We use a homemade curry dressing, cilantro and green onion for freshness, dried cranberries for sweetness and slivered almonds for crunch. It's a chicken salad that has a little bit of everything, aka the best way to spice up a boring lunch routine.

Why This Recipe Is Dietitian Approved

1. Meal prep lunch. I find it so easy to have a meal prep friendly lunch ready to go.
2. Easy to make. Chicken salad is so simple to make and customize to your preferences.
3. Versatile protein. Curry chicken salad is delicious with crackers, on salad, in a wrap, etc.

Ingredients

Chicken breast. I always use chicken breast in my chicken salad recipes. However, you can also choose to use a whole roasted chicken from the grocery store for a no-cook option.

Green onion. For a mild onion flavour and freshness. I choose to use both the whites and greens of the onion.

Almonds. For a little crunch, we add sliced almonds to this chicken salad. However chopped cashew, almonds or walnuts will work as well.

Dried cranberries. Dried raisins or cranberries are the best part of a curry chicken salad. The sweetness helps balance out the warm spices of the curry, creating the perfect bite.

Cilantro. Fresh cilantro adds freshness to this chicken salad to lighten up the flavours.

Curry dressing. I used a homemade yogurt based curry dressing that combines curry powder, turmeric, honey, lemon juice, salt and black pepper.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. To a large mixing bowl, add shredded chicken, greek yogurt, mayonnaise, curry powder, turmeric, honey and lemon juice. Stir until fully combined. Season with salt and black pepper to taste.

2. To the bowl, add celery, carrots, green onions, almonds, cranberries and cilantro. Stir to combine. 

3. Serve with crackers, in a lettuce wrap, as a topping on a salad or in a sandwich or wrap!

Substitutions and Variations

Greek yogurt and mayonnaise quantities can be altered to meet your personal tastes. I typically like to do a 2:1 ratio of yogurt to mayonnaise to keep it lighter, but ensure you are still getting that creamy taste and consistency. You can choose to use all yogurt or all mayonnaise if you prefer.

Equipment

• Mixing bowl

Storage

This curry chicken salad can be stored in an airtight container in the fridge for up to 3-4 days.

Frequently Asked Questions

More Chicken Salad Recipes

These are my favorite chicken salad to flavors to try next:

• Honey Mustard Chicken Salad without Mayo
• Southwest Chicken Salad
• Mexican Street Corn Chicken Salad
• Cranberry and Pecan Chicken Salad

📖 Recipe

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5 from 2 votes

Curry Chicken Salad

Curry Chicken Salad is a balanced meal prep recipe bursting with flavour. It's packed with protein and delicious with crackers and veggies.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Lunch, Salad

Cuisine: American

Keyword: meal prep, Protein, salads

Servings: 5 servings

Ingredients 

1x2x3x

• 1 lb cooked chicken breast shredded
• ⅓ cup plain greek yogurt
• 3 tablespoon mayonnaise
• 2 teaspoon curry powder
• ¼ teaspoon turmeric
• 1-2 teaspoon honey your preference
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1 cup celery diced (about 2 stalks)
• 1 cup carrots shredded (about 1 large carrot)
• ½ cup green onions sliced (about 3 full green onions)
• ¼ cup sliced almonds
• ¼ cup dried cranberries or cherries, raisins etc.
• ¼ cup cilantro finely chopped

Instructions

• To a large mixing bowl, add shredded chicken, greek yogurt, mayonnaise, curry powder, turmeric, honey and lemon juice. Stir until fully combined. Season with salt and black pepper to taste.
• To the bowl, add celery, carrots, green onions, almonds, cranberries and cilantro. Stir to combine.
• Serve with crackers, in a lettuce wrap, as a topping on a salad or in a sandwich or wrap!

Notes

Greek yogurt and mayonnaise quantities can be altered to meet your personal tastes. I typically like to do a 2:1 ratio of yogurt to mayonnaise to ensure you are still getting that creamy taste and consistency, but you can choose to use all yogurt or all mayonnaise if you prefer.

To cook my chicken, I like to season my chicken with salt and black pepper and bake at 400F for about 20 minutes.

*I have included the nutrition information for this recipe below. Always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!

Nutrition

Serving: 1cup | Calories: 285kcal | Carbohydrates: 12g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 474mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4554IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg

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