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Healthy Curry Chicken Salad

This Healthy Curry Chicken Salad is a flavorful spin on a traditional chicken salad. It is packed with kicked up flavors and textures. You will love having this on hand for a quick and delicious meal.

*Originally posted 01/2018; updated 01/2021; 02/2022

Curry chicken salad in a white serving bowl with a spoon on the side.

This curry chicken salad has been a family favorite for so long. I even have friends that request it! It is super easy to make but truly has so much flavor. It is a great option for lunch or dinner. You can eat it over greens, on a sandwich or straight out of the bowl!

What You Need:

Curry chicken salad in a sandwich stacked with fresh lettuce.

Let’s Cook:

  1. Pre-heat oven to 375′ and line a baking sheet with parchment paper
  2. Season chicken thighs with salt, pepper and curry powder and place on the baking sheet and bake for 20 minutes until completely cooked through (internal temp should be 165′)
  3. Once chicken is cooked and cooled, chop and add to a large mixing bowl with remaining ingredients. Stir to combine and taste for seasoning
  4. Let sit in the fridge for at least 30 minutes before serving (it tastes better the longer it sits)
  5. Enjoy on its own or served over fresh greens!
Large serving bowl filled with curry chicken salad. There is a serving spoon in the salad.

Notes:

You can also use a shredded rotisserie chicken for this salad, but you won’t get as much curry flavor.

When I originally wrote this recipe in 2018, it also called for pineapple. This is how my mother in law makes it. It is super yummy, but I found that I enjoy it the most without it. Feel free to add it in if you loved it that way!

Store your curry chicken salad in an airtight container in the fridge for up to 4 days. If it dries out a little, you can always stir in a small amount of mayo.

Overhead shot of curry chicken salad in a serving bowl with a cloth napkin beside it.

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*photography by Loren Runion of sweetrusticbakes.com

Healthy Curry Chicken Salad

Sara
This Healthy Curry Chicken Salad is a flavorful spin on a traditional chicken salad. It is packed with kicked up flavors and textures.
4.89 from 9 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Lunch, Main Dish, Salad
Cuisine American, Asian
Servings 6 servings
Calories 445 kcal

Ingredients
  

  • 1.5 lbs Chicken Thighs boneless, skinless
  • 3/4 cup Mayo
  • 3 Tbls Curry Powder divided
  • 1.5 tsp Salt divided
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne
  • 1 Granny Smith Apple Diced
  • 2 stalks Celery Diced
  • 1/2 cup Almonds slivered
  • 1/4 cup Dried Cranberries

Instructions
 

  • Pre-heat oven to 375' and line a baking sheet with parchment paper
  • Season chicken thighs with 1 tsp salt, 1/4 tsp pepper and 1 Tbls curry powder and place on the baking sheet and bake for about 20 minutes until completely cooked through (internal temp should be 165')
    Once chicken is cooked and cooled, chop and add to a large mixing bowl with remaining ingredients (including remaining salt & curry powder)
    Stir to combine and taste for seasoning
  • Let sit in the fridge for at least 30 minutes before serving (it tastes better the longer it sits) 
    Enjoy on its own or served over fresh greens

Notes

  • You can also use a shredded rotisserie chicken for this salad, but you won’t get as much curry flavor
  • When I originally wrote this recipe in 2018, it also called for pineapple. This is how my mother in law makes it. It is super yummy, but I found that I enjoy it the most without it. Feel free to add it in if you loved it that way!
  • Store your curry chicken salad in an airtight container in the fridge for up to 4 days. If it dries out a little, you can always stir in a small amount of mayo.

Nutrition

Calories: 445kcalCarbohydrates: 14gProtein: 22gFat: 29gSaturated Fat: 9gTrans Fat: 1gCholesterol: 123mgSodium: 859mgPotassium: 440mgFiber: 4gSugar: 8gVitamin A: 248IUVitamin C: 2mgCalcium: 66mgIron: 2mg
Tried this recipe?Mention @thebetteredblondie

5 Comments

  1. 4 stars
    Quite tasty. Mine looked “browner” than the light-colored chicken salad in the photograph, and not quite as pretty. Could be the type of organic curry I used. By the way, I cooked some bone-in thighs with skin using the curry/salt seasoning combo, and, they were delicious as a main course with saffron rice.

  2. 5 stars
    Delish!! I added a bit of lemon juice to brighten the sauce a bit – such a great summer time recipe!!

  3. 5 stars
    My family made this tonight. My parents made the recipe as is, and I made some with chickpeas substituted for chicken. It was really good as a vegetarian salad (and according to my parents the chicken was great too)

  4. LOL… I was doing talk-to-text when I posted my other comment and I just saw that it said wood instead of would… Not too sure how wood almonds would taste! ?

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