I love curry-flavored anything, and with chicken salad being a staple in our house, it is finally time for a curry chicken salad recipe!
It’s such a fun variation on the classic – loaded with different textures and is a little sweet, savory, and a touch of spice. It combines shredded chicken, cashews and fresh veggies for some crunch, raisins for some sweetness, fresh cilantro for some earthiness, lime juice, and of course, curry powder.
We are also doing a mix of greek yogurt and mayo for the perfect balance. The greek yogurt packs protein and creaminess, and the mayo brings that richness you are familiar with in classic chicken salad. Feel free to adjust the ratios to your taste!
Prep a batch of this curried chicken salad at the beginning of the week for an easy, protein-packed, and gluten-free option to have on hand for busy days!
Why you’ll love this curry chicken salad recipe
- a fun spin on classic chicken salad!
- packed with protein – one cup has 25 grams of protein!
- versatile – use it on salads, in sandwiches, or just as a quick protein option.
- great for meal prep – it’s great to make at the beginning of the week to have on hand for an easy meal. The flavors get better as it sits, too!
Is chicken salad healthy?
Chicken salad can be a healthy addition to any diet. Chicken is packed with lean protein, which is going to help fill you up and keep you full. It also usually has some vegetables and fruit for micronutrients and fiber.
Store-bought chicken salad can be loaded with fat due to the amount of mayonnaise used, which can easily add calories. Using Greek yogurt will reduce the number of calories and fat, while also adding more protein. When making it at home, you have full control over your ingredients.
Ingredients
- cashews
- shredded chicken
- diced celery
- shredded carrots
- raisins
- green onions
- fresh cilantro
- greek yogurt – I like using full-fat for extra flavor and creaminess.
- mayonnaise – for even more flavor!
- lime zest & juice
- curry powder
- garlic powder
- salt and pepper
How to make curry chicken salad
- Toast the cashews. Heat a small skillet over medium-low heat. Add cashews and toast for 4-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and roughly chop.
- Make the dressing. Add greek yogurt, mayo, lime zest, lime juice, curry powder, garlic powder, salt, and pepper to a medium bowl and mix to combine.
- Make the chicken salad. Add your shredded cooked chicken, celery, carrots, chopped cashews, raisins, green onions, and cilantro to a large bowl. Pour the curry dressing over and mix well to combine. Adjust according to taste.
- Enjoy! Serve in a sandwich, salad, or however you like! For the best flavor, let it chill in the fridge for a few hours.
What to serve with chicken salad
- chicken salad sandwich – use your favorite bread (sourdough, croissant, pita, a tortilla…) or lettuce wrap with your favorite sandwich additions.
- salad – serve on a bed of greens with your favorite veggies.
- with chips, crackers, or sliced veggies
How long does chicken salad last in the fridge?
Store leftovers in the refrigerator in an airtight container for up to 4-5 days.
Can you freeze chicken salad?
While you can freeze chicken salad, I don’t recommend freezing this recipe due to the mayo and greek yogurt used, as it can change the texture once defrosted. The veggies will also change consistency once frozen and defrosted.
Substitutions and additions
The beauty of chicken salad is how versatile it is. You can make this your own depending on what you have on hand. Here are some of my suggestions:
- cashews – almonds or pecans will work instead.
- shredded chicken – I like boneless skinless chicken breasts for this recipe, but chicken thighs will also work the same. You can also use leftover rotisserie chicken from the store for convenience.
- veggies – feel free to adjust the veggies according to your preference. You can also add some more if you like.
- raisins – black raisins or golden raisins will work.
- green onions – diced red onion will work instead, it will just be more pungent.
- fresh cilantro
- greek yogurt – if you can’t have dairy, mayo will work instead. This will change the macronutrient breakdown and add more fat and calories to the recipe.
- mayonnaise – feel free to use more greek yogurt instead to reduce the fat and calories some.
- lime zest & juice – lemon juice and zest will work the same.
- curry powder – this is needed for curried chicken salad! If you don’t have curry powder, you can do a mix some kind of mix of coriander, turmeric, fenugreek, cumin, red pepper flakes, cardamom, and black pepper.
- garlic powder – I don’t recommend using fresh garlic for this recipe.
More healthy chicken recipes
- healthy chicken salad with grapes & almonds
- hummus chicken salad with veggies
- buffalo ranch chicken salad
- chicken salad with apples & walnuts
- avocado chicken salad
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Curry Chicken Salad
ingredients
- 1/2 cup cashews (65 grams)
- 4 cups shredded chicken (1 pound)
- 1 cup diced celery (120 grams)
- 1 cup shredded carrots (85 grams)
- 1/2 cup raisins
- 1/2 cup sliced green onions
- 1/2 cup cilantro, roughly chopped
- 3/4 cup plain greek yogurt (6 ounces – I used full-fat)
- 1/4 cup mayonnaise
- zest from one lime
- 2 tablespoons lime juice
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
instructions
- Toast the cashews. Heat a small skillet over medium-low heat. Add cashews and toast for 4-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and roughly chop.
- Make the dressing. Add greek yogurt, mayo, lime zest, lime juice, curry powder, garlic powder, salt, and pepper to a medium bowl and mix to combine.
- Make the chicken salad. Add your shredded cooked chicken, celery, carrots, chopped cashews, raisins, green onions, and cilantro to a large bowl. Pour the curry dressing over and mix well to combine. Adjust according to taste.
- Enjoy! Serve in a sandwich, salad, or however you like! For the best flavor, let it chill in the fridge for a few hours.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
Dan says
Love it great for a sandwich