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 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
1.5lbsChicken Thighs boneless, skinless
1Granny Smith AppleDiced
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.