You’ll love this curry chicken salad because it’s one of the best meal prep staples—packed with flavor, easy to make, and incredibly versatile.
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.
Why This Recipe is the Best
Balanced Flavor & Texture – A mix of savory curry, sweet apples, crunchy pecans, and creamy mayo.
Rich in Protein & Nutrients – A satisfying, nutrient-dense meal with healthy fats and antioxidants.
Easy to Adjust – Swap out ingredients based on your preferences.
No Dairy, No Gluten, No Sugar – A clean, whole-food recipe.
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.
- Like It Spicier? Add ¼ tsp aleppo pepper.
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.
What’s the best way to serve it?
Try it on crackers, in lettuce wraps, as a sandwich filling, or over greens.
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.
Pro Tip: If meal prepping, store apples separately and mix them in before serving to keep them crisp!
Serving Suggestions
With a Green Salad: Serve over baby arugula or romaine with a lemon vinaigrette.
As a Lettuce Wrap: Scoop into romaine lettuce leaves for a light, low-carb meal.
In a Sandwich: Layer it on sourdough toast or gluten-free bread.
With Crackers: Pair with chickpea seed crackers for a crunchy, high-protein snack.
Final Thoughts
This curry chicken salad is savory, slightly sweet, and full of crunch—the perfect meal prep-friendly dish. Whether you serve it in a lettuce wrap, on toast, or with crackers, it’s a flavor-packed, nourishing choice.
Try it out and let me know—what’s your favorite way to serve it?
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, preheat your oven to 350˚ and heat a small sauté pan on medium high heat.
- Add the 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 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 avocado and coconut milk in a small food processor until smooth (about 45 seconds).
Make the Salad:
- Add the curry paste, mayo, red onion, celery, apple, pecans, currants, and 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? Read my story here: https://kse.iop.mybluehost.me/about/
This looks amazing! Can’t wait to try it
Thanks so much for checking out this recipe 💖