• Skip to main content
  • Skip to primary sidebar
The Bettered Blondie
  • Search All Recipes
  • About Me
    • Work With Me
    • Disclaimer/Privacy Policy
  • Diet
    • Gluten Free
    • Dairy Free
    • Low Carb
    • Whole30
    • WW Friendly
  • Courses
    • Entrees
    • Breakfast
    • Snacks
    • Appetizer
    • Salad
    • Dessert
    • Soup
    • Sauces
    • Beverages
  • Healthy Lifestyle
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salad

    Healthy Curry Chicken Salad

    Chicken, Dairy Free, Gluten Free, Meal Prep Friendly, Recipes, Salad, Whole30 February 28, 2022

    Jump to Recipe Print Recipe

    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:

    • Chicken Thighs - I get mine from ButcherBox
    • 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
    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.

    You Might Also Like:

    • Whole30 + Keto Shredded Chicken Salad
    • Healthy Egg Salad
    • Easy Broccoli Cauliflower Salad
    • Low Carb Turkey Taco Salad with Chipotle Lime Ranch

    This post may contain affiliate links. Please read my disclaimer. 

    Save to Pinterest!

    *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.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    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
    • ¾ cup Mayo
    • 3 Tbls Curry Powder divided
    • 1.5 tsp Salt divided
    • ¼ tsp Black Pepper
    • ¼ tsp Cayenne
    • 1 Granny Smith Apple Diced
    • 2 stalks Celery Diced
    • ½ cup Almonds slivered
    • ¼ cup Dried Cranberries

    Instructions
     

    • Pre-heat oven to 375' and line a baking sheet with parchment paper
    • Season chicken thighs with 1 tsp salt, ¼ 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
    « Low Carb Jalapeño Popper Chicken Casserole
    3772 shares
    • Facebook
    • Twitter
    • LinkedIn
    • Email

    Stay Connected

    Reader Interactions

    Comments

    1. Andrea

      June 19, 2021 at 2:21 pm

      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.

      Reply
    2. Hanna

      June 08, 2020 at 10:39 am

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

      Reply
    3. Beth

      July 13, 2018 at 7:13 pm

      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)

      Reply
      • Sara

        July 13, 2018 at 7:42 pm

        5 stars
        That is great to hear Beth and I love that you made it your own! Thank you for sharing!

        Reply
    4. Kathy

      January 17, 2018 at 11:35 am

      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! ?

      Reply
    5. Kathy

      January 17, 2018 at 11:34 am

      I bet sliced almonds wood taste good in this recipe too!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi Loves! My name is Sara and I am the woman behind The Bettered Blondie. I have been creating healthy, easy and delicious home cooked meals in my kitchen for over 14 years. I am passionate about helping you make incredible meals that you can feel good about serving your family..

    More about me →

    Popular

    • The Best Gluten Free Peanut Butter Cookies
    • Low Carb Shrimp and Sausage Skillet
    • 3 Healthy Immune Boosting Juices
    • Whole30 + Keto Spicy Garlic Aioli

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 The Bettered Blondie