This Whole30 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
What You Need:
- Chicken Thighs – can also use chicken breast
- Celery
- Green Apple
- Green Onion
- Dried Cranberries – make sure to get ones that are sweetened only with juice for Whole30
- Slivered Almonds
- Mayo – I like Primal Kitchen or Tessemae’s for Whole30 compliant options
- Curry Powder
- Salt
- Cayenne – omit if you don’t want any heat
Let’s Cook:
- Pre-heat oven to 375′ and line a baking sheet with parchment paper
- Season chicken thighs with salt, pepper and curry powder and place on the baking sheet and bake for 15-20 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. 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!
Tips:
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.
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Curry Chicken Salad
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
I bet sliced almonds wood taste good in this recipe too!
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! ?
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)
That is great to hear Beth and I love that you made it your own! Thank you for sharing!
Delish!! I added a bit of lemon juice to brighten the sauce a bit – such a great summer time recipe!!