This Curry Chicken Salad is the lunch inspiration you’ve been needing. Tender chicken, sweet grapes, and crunchy cashews are tossed with a creamy curry dressing to make this twist on traditional chicken salad feel fresh and inspired.
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5 Star Review
“Holy smokes! This was devoured! It’s so simple but yet, it’s absolutely delicious.”
— Becky —
A freshened up version of the classic.
Like my other curry-flavored salads (Chickpea Salad Sandwich and Curry Roasted Cauliflower Salad with Chickpeas), this curry chicken salad is bold, bright, and absolutely delicious!
- Warm, earthy spices pair perfectly with cool, tangy yogurt (no mayo here!) for a delicious dressing, and the salad mix-ins add both texture and flavor.
- As with my Greek Yogurt Chicken Salad, chicken curry salad stores well for up to four days in your refrigerator and it’s ready to spring into action whenever (and however!) you need it.
Serve this salad in lettuce cups, on crackers, or just grab a fork and dig in!
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Chicken. You can use rotisserie chicken, or Baked Chicken Breast, Air Fryer Chicken Breast, or Grilled 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.
- Greek Yogurt. Greek yogurt is packed with protein, helps make the salad thick and creamy, and adds a subtle tanginess.
- 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.
How to Make Curry Chicken Salad
Toast the Nuts (photo 1). Don’t burn them! 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.
Add the Salad Ingredients (photo 2). 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 water down the dressing, making it bland. If you see any liquid pooling in the bowl when you add all your ingredients together, drain it before stirring in the dressing.
Prepare the Dressing (photo 3). Whisk it until it’s smooth.
Stir Everything Together (photo 4). Serve as desired. ENJOY!
Serving Suggestions
- 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.
- As a Sandwich. Pile the salad between two pieces of bread or a croissant for an easy curry chicken salad sandwich.
Curry Chicken Salad
Video
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Ingredients
- ⅓ cup raw unsalted cashews or almonds
- 2 cups (½-inch-diced) cooked boneless, skinless chicken breasts see notes for cooking methods, about 2 small breasts
- 3 stalks celery finely chopped
- 1 ½ 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 ½ teaspoons pure maple syrup or honey
- 2 teaspoons curry powder plus additional to taste
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ 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
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.
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.
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!