This Curry Chicken Salad is the lunch inspiration you’ve been needing. Creamy and crunchy with hunks of juicy chicken, crisp grapes, and buttery cashews, sweet curry spices added to the dressing make this twist on homemade chicken salad feel fresh and inspired.
Why You’ll Love This Creamy Curried Chicken Salad Recipe
- The Flavor Is Unbeatable. Like my other curry-flavored salads (Chickpea Salad Sandwich and Curry Roasted Cauliflower Salad with Chickpeas), this salad is bold, bright, and absolutely delicious. Warm, earthy spices pair perfectly with cool, tangy yogurt for a delicious dressing, and the salad mix-ins add both texture and flavor.
- It Can Be Served in Numerous Ways. Equal to this unexpected chicken salad’s bright flavor is its diversity: serve it over lettuce for a quick lunch, wrapped in a tortilla for a filling dinner, or on crackers for a light snack. As with my Mediterranean Chickpea Salad, it will taste delicious any way you serve it!
- It’s a Meal Prep Master. This curry chicken salad with grapes is a meal prepper’s dream. It offers texture galore and is loaded with filling protein to keep you powered for hours. Like my Greek Yogurt Chicken Salad and Whole30 Chicken Salad, it stores well for up to four days in your refrigerator but is ready to spring into action whenever (and however!) you need it.
5 Star Review
“Holy smokes! This was devoured! It’s so simple but yet, it’s absolutely delicious.”
— Becky —
How to Make Curry Chicken Salad
The Ingredients
For the Chicken Salad
- Chicken. Tender, bite-sized pieces of chicken breast add protein and substance to this salad while still allowing the other flavors to shine.
Tip!
Cut this recipe time even further by swapping in precooked chicken or leftover chicken made with one of these easy methods (or use store-bought rotisserie chicken):
- Baked. Baked Chicken Breast or Baked Bone-In Chicken Breast
- Shredded. How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot Chicken
- Air Fryer. Air Fryer Chicken Breast or Air Fryer Whole Chicken
- Grilled. Grilled Chicken Breast or Smoked Chicken Breast
- Grapes. Delightful bursts of sweetness that complement the more savory flavors in this recipe. For a different fruity twist, you could make this curry chicken salad with apples.
- Cashews. It’s 100% worth the extra step to toast them first. As with almost any nut, toasting the cashews accentuates their flavor and crunch as a leading sidekick in this salad. If you prefer, you can take a note from my Whole30 Chicken Salad and use almonds.
- Celery + Green Onion. For freshness, more crunch, and a touch of green.
For the Dressing
- Greek Yogurt. A healthier swap for mayo. Greek yogurt is packed with protein and calcium, helps make the salad thick and creamy, and adds a subtle tanginess.
- Lemon Juice. For brightness and acidity.
- Maple Syrup. Adds natural sweetness that tastes incredible with the curry flavor.
- Curry Powder. Filled with rich spices, warmth, and earthiness, curry powder is the key to this salad’s delicious flavor.
- Other Spices. A little garlic powder, salt, and pepper boost the flavor even more.
The Directions
- Toast the Nuts. Chop, then set them aside.
- Add the Salad Ingredients. Make sure the bowl is large enough for mixing.
- Prepare the Dressing. Whisk until smooth.
- Stir Everything Together. Serve as desired. ENJOY!
Storage Tips
- To Store. Refrigerate curry chicken salad in an airtight storage container for up to 4 days.
- To Freeze. While you can freeze curry chicken salad, be aware that the texture may alter a bit once thawed (the flavors will still be tasty!). Freeze leftover chicken salad in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Meal Prep Tip
- Chicken can be cooked and diced up to 2 to 4 days in advance, depending upon how long you’d also like to keep the curry leftover. Store in an airtight container in the refrigerator.
- Toast the cashews up to 1 week in advance. Store at room temperature.
- Chop the green onions, celery, and grapes up to 1 day in advance, storing them in airtight storage containers in the refrigerator.
Leftover Ideas
Pile leftover salad between two pieces of bread (Crock Pot Bread would work well) or a croissant for an easy curry chicken salad sandwich.
How to Serve Curry Chicken Salad
- As Lettuce Wraps. A lightened-up take on a chicken salad sandwich. (Love this idea? Try these easy Lettuce Wraps!)
- As a Salad. Top a bed of lettuce with this chicken salad for a healthy, tasty meal. I like to prepare extra dressing for drizzling over the top.
- With Crackers. Incredibly simple and perfect for a light lunch or snack.
- Inside a Pita or Tortilla. Stuff a pita or tortilla with curry chicken salad for a perfectly packable meal.
What to Serve with Curry Chicken Salad
- Another Salad. Make your own version of a salad sampler at home. Serve this chicken salad alongside Arugula Salad, Broccoli Cranberry Salad, or Sweet Potato Salad with Bacon.
- Fruit. For a light and healthy side, pair this recipe with Fruit Salad.
- Chips or Fries. Serve curry chicken salad with crispy Air Fryer Potato Chips or Sweet Potato Fries (delicious with curry powder).
- Soup. Soup and salad is a beloved, classic combo. Try Pumpkin Curry Soup, Curry Lentil Soup, or Curried Carrot Soup.
Recommended Tools to Make this Recipe
- Rimmed Baking Sheets. Great for toasting the nuts in this recipe.
- Mixing Bowls. This stackable set of mixing bowls is perfect for prepping and storing this salad.
- Whisk. Easy to handle and won’t splatter dressing all over the counter.
Recipe Tips and Tricks
- Customize as You Please. While we love this salad as written, it can easily be customized to your liking. Extra mix-ins like golden raisins (for a pop of sweetness), diced apples, or even chopped red onion would be delicious.
- Don’t Burn the Nuts! This may seem simple, but trust me, it’s way too easy to do. In the blink of an eye, your nuts can go from beautifully toasted to scorched. Keep a close watch on them.
- No Soggy Ingredients. If your chicken or mix-ins are a little watery, make sure you pat them dry before adding them to the salad. The extra liquid will make the dressing watery. If you see any liquid pooling in the bowl when you add all your ingredients together, drain it before stirring in the dressing.
Curry Chicken Salad
This creamy Curry Chicken Salad with Greek yogurt dressing is healthy, fresh, and versatile! Use it for a sandwich, salad, wrap and more!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 6 servings
Ingredients
- 1/3 cup raw unsalted cashews or almonds
- 2 cups (1/2-inch-diced) cooked boneless, skinless chicken breasts see notes for cooking methods, about 2 small breasts
- 3 stalks celery finely chopped
- 1 1/2 cups seedless red grapes halved
- 2 green onions finely chopped, plus additional to taste or for garnish
- 3 tablespoons nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons pure maple syrup or honey
- 2 teaspoons curry powder plus additional to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- For serving: pita bread whole grain bread, bibb lettuce, or crackers
Instructions
- Toast the nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.
- In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.
- Enjoy cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens
Video
Notes
- TO STORE: Refrigerate curry chicken salad in an airtight storage container for up to 4 days.
- TO FREEZE: While you can freeze curry chicken salad, be aware that the texture may alter a bit once thawed (the flavors will still be tasty!). Freeze leftover chicken salad in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
- CHICKEN COOKING METHODS: Try this Crock Pot Shredded Chicken, Instant Pot Shredded Chicken, Baked Chicken Breast, Air Fryer Chicken Breast, or stovetop method for How to Cook Shredded Chicken.
Nutrition
Serving: 1(of 6)Calories: 158kcalCarbohydrates: 12gProtein: 17gFat: 5gSaturated Fat: 1gCholesterol: 40mgPotassium: 271mgFiber: 1gSugar: 8gVitamin A: 84IUVitamin C: 4mgCalcium: 30mgIron: 1mg
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Sign Me UpFrequently Asked Questions
Can I Make This Recipe Dairy Free?
Yes! For a dairy-free curry chicken salad, use a dairy-free Greek yogurt.
Can I Use Frozen Chicken for Chicken Salad?
Yes, you can use cooked chicken that has been frozen for this salad. Just make sure you allow the chicken to thaw completely and pat it dry before using it in the recipe.
What Can I Use Instead of Chicken?
If you’re a fan of my Salmon Salad, you may enjoy it here too. I haven’t tried making this into a curried salmon salad recipe myself, but I think it would be tasty! I also think Air Fryer Turkey Breast could be used in this salad (check out my Turkey Salad recipe for inspiration).
Hi Erin, thank you for this awesome-sounding recipe! I’ve been making curried chicken salad with Mango Chutney for years, but I’m now allergic to mangoes and have been trying to replicate my original recipe without it. Your recipe looks like just the ticket! Your new cookbook looks fabulous! Can’t wait to get it! Congratulations and thank you for all your much-appreciated efforts!
Thank you for your support, Laurie! I hope you enjoy this recipe if you try it!
Just made this (minus the nuts) and WOW it is delish! I can be kind of picky with flavors like curry, but this has good flavor while still being light and refreshing. I think next time I’d use just a touch less curry powder, but that’s just personal preference. Bonus, I used the crockpot chicken instructions and it came out great. Can’t wait to serve this for dinner tonight properly with some naan or pita–I couldn’t resist sneaking a bite or two early though.
I’m so happy that you enjoyed it, Marina! Thank you for sharing this kind review!
Great recipe. I used a little more Greek yoguart. Used almonds and cranberries since that is what I had available. I also used canned chicken breast since I am on weight watchers. Awesome. Thank you.
I’m so happy that you enjoyed it, Jacqueline! Thank you for sharing this kind review!
This looks delicious! I’m trying to add the ingredients to figure out WW points, but I need to know sodium and added sugar numbers. Do you happen to know them? Thanks!
Hi Sarah! Since sodium content can vary so much based on the brands of ingredients used, I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this helps and that you enjoy the recipe if you try it!
Holy smokes! This was devoured! It’s so simple but yet, it’s absolutely delicious. Thanks again Erin for always posting the BEST recipes. And by the way, your cookbook is incredible. I love the layout, I love all your little stories at the beginning of each recipe, I love all the beautiful photos, and I especially love that there are so many different recipes to choose from. You’re amazing! Keep it up! :)
THANK YOU for your kind words and support, Becky! I’m so pleased that you enjoyed this recipe too!
I loved it! I normally don’t care much for chicken but didn’t want to eat red meat all the fine. I took a chance and happy I did. So flavorful!! I’ll be getting your cookbook later
I’m so happy that you enjoyed the recipe, Marsha! Thank you for sharing this kind review!
This was delicious, thank you! For a little kick next time I might add some cayenne. Will probably go well with the sweetness from the grapes and maple syrup.
I’m so happy that you enjoyed it, Jenn! Thank you for sharing this kind review!
It’s very good, but I feel like it needs more dressing. Mine ended up a little dry. I think I’ll just add more yogurt and see if that works. Otherwise, quite delicious. I’ll make it again! It most likely is my blunder, as I was trying to use left over chicken and there was a lot.
I’m so happy that you enjoyed it, Steve! Thank you for sharing this kind review!
This was truly delicious! My new go-to chicken salad recipe!
Hi Jillian! So glad you enjoyed the recipe! Thank you for this kind review!
Totally delicious! I’ll be making this regularly.
Hi Katherine! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent flavor. I made 1.5 times the dressing because I like dressing and I used carmelized almonds because I had no cashews. It was super!
Hi Audrey! So glad you enjoyed the recipe! Thank you for this kind review!