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+ servings

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.
Course Lunch, Main Dish, Salad
Cuisine American, Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 445kcal
Author Sara


  • 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
  • 2 Tbls Green Onion
  • 1 Granny Smith Apple Diced
  • 2 stalks Celery Diced
  • 1/2 cup Almonds slivered
  • 1/4 cup Dried Cranberries


  • 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


  • 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.


Calories: 445kcal | Carbohydrates: 14g | Protein: 22g | Fat: 29g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 859mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg