Y’all, this Curry Chicken Salad tastes so good! I’m really excited to share this recipe with you. I know you’re going to love how satisfying it is, but that’s not the only reason to make it!
Great for Meal Prep – Stays fresh for a quick lunch or snack.
Pairs Well with Everything – Serve it with crackers, lettuce wraps, or crisp green salads.
Simple & Healthy – Loaded with protein, fiber, and healthy fats.
Customizable – Adjust ingredients to fit your taste & dietary preferences.
Try it with my chickpea seed crackers!
Time-Saving Shortcuts
- Make Extra Chicken – Cook an extra chicken breast at dinner and save one for this recipe.
- Use Rotisserie Chicken – Shred store-bought rotisserie chicken for a quicker version.
- Quick Mayo Swap – Skip homemade mayo and use store-bought.
- Prefer Mayo? I recommend Duke’s for the best flavor (controversial, I know!)
- Want a Healthier Option? Greek yogurt adds a nice tang.
Ingredient Substitutions & Variations
- No Avocado? Use ½ cup Greek yogurt or ¼ cup mayo instead.
- Don’t Like Pecans? Try toasted almonds or walnuts.
- Want More Protein? Add hard-boiled eggs for extra protein.
- No Currants? Swap in chopped raisins or dried cranberries for a similar sweetness.
Recipe Tips & FAQs
Pro Tips for the Best Chicken Salad
- “Bloom” the curry powder – Mixing it with water first unlocks deeper flavors.
- Use fresh, crisp apples – Fuji or Honeycrisp apples add the perfect crunch.
- Let the flavors meld – This salad tastes even better after chilling for 30 minutes.
Frequently Asked Questions
How long does this chicken salad last?
Best within 24 hours due to the avocado, but if using regular mayo, it keeps for 3-4 days.
Can I make this dairy free but still creamy?
Yes! Stick with avocado mayo or swap in dairy free yogurt.
Storage & Shelf Life
- Fridge: Store in an airtight container for up to 24 hours (if using avocado mayo).
- Want Longer Storage? Swap avocado mayo for regular mayo, and it’ll last 3-4 days.
- Avoid Freezing: The texture will change, so this recipe is best fresh.
Curry Chicken Salad Serving Suggestions
With a Green Salad: Serve over Spinach and Arugula Salad with Roasted Tomato Dressing for an easy dinner.
As a Lettuce Wrap: Scoop into romaine lettuce leaves for a satisfying self-care lunch.
With Crackers: Pair with Chickpea Seed Crackers for a crunchy, high-protein snack.
Final Thoughts
First of all I need to keep it real— I usually can’t stand the combo of fruit and nuts in my salads. The idea of a Waldorf salad makes me want to gag. But the addition of curry powder makes the currants, apples and pecans feel completely natural. The spices call out for the balance of something a little sweet and nutty, making this an extremely pleasant flavor situation.
I became obsessed with this Curry Chicken Salad through the Dekalb Farmers Market in Decatur, GA. When I used to live close by, I was forever buying a pint to take home with me. But once I moved away I started recreating it on my own and actually ended up making a couple of changes. I’m looking forward to hearing what you think about it.
Have you tried this recipe yet? If so, please share your experience in the comments below. And don’t forget to sign up for the Everyday Alchemy newsletter here.
Curry Chicken Salad
Special Equipment
- Food Processor or Blender (omit if using store bought mayo)
Ingredients
For the Chicken:
- 1 chicken breast (about a ⅓ of a pound)
- Sea salt to taste
- Black pepper to taste
- 1 teaspoon avocado oil
- 1 teaspoon yellow curry powder
- 1 teaspoon of water
For the Mayo:
- ¼ cup coconut milk (omit if using store bought)
- ½ of an avocado (omit if using store bought)
For the Salad:
- 2 tablespoons red onion, minced
- ¼ cup celery, small diced
- ⅓ cup apple, small diced (fuji or similar varietal)
- ¼ cup toasted pecans
- 2 tablespoons dried currants
- 1 teaspoon of fresh parsley, finely chopped
Instructions
Cook the Chicken:
- To cook the chicken breast, preheat your oven to 350˚ and heat a small sauté pan on medium high heat.
- Add 1 teaspoon avocado oil to the pan and season the chicken breast with salt and pepper.
- Sear the chicken for 3 minutes per side until golden brown. You should hear a sizzle when you place it in the pan.
- Transfer the chicken to the oven and bake for 12 minutes, or until fully cooked (internal temp: 165°F).
- Let the chicken cool, then shred it into a medium-sized bowl.
Bloom the Curry Powder:
- Mix the 1 teaspoon curry powder and 1 teaspoon of water in a small ramekin. Let it sit for 3 minutes—this helps enhance the curry’s depth of flavor in the salad.
Make the Avocado Mayo:
- Blend the 1/2 avocado and 1/4 cup coconut milk in a small food processor until smooth (about 45 seconds).
Make the Salad:
- Add the curry paste, mayo, 2 tablespoons diced red onion, 1/4 cup diced celery, 1/3 cup diced apple, 1/4 cup chopped pecans, 2 tablespoons currants, and 1 teaspoon chopped parsley to the bowl with the shredded chicken.
- Mix well and taste for seasoning, adding more salt and pepper if needed.
Notes
Storage Tips
- Best within 24 hours due to the avocado.
- For longer storage, swap the avocado mayo for traditional mayo.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.
This looks amazing! Can’t wait to try it
Thanks so much for checking out this recipe 💖