Curry Chicken Salad

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  • March 11, 2018
Curry Chicken Salad

Are you bored with the traditional chicken salad? This version — a curry chicken salad — is a quick, tasty alternative that blends exotic curry and turmeric with sweet raisins and crunchy almonds.

This curry chicken salad can be served solo or on top of a bed of lettuce for even more crunch. It’s a great way to use any chicken you have leftover in your fridge. (We personally like to keep cooked chicken on hand for just this purpose.)

P.S. For even more variety, check out our easy Waldorf chicken salad.

The Good Kitchen Clean Eating

For a walk-through on how to create this recipe, watch the video:

Curry Chicken Salad

Curry Chicken Salad

This curry chicken salad can be served solo or on top of a bed of lettuce for even more crunch.

Category Dinner, Lunch, Paleo, Salad
Compliance Level Kickstart, LIfestyle, Performance
Total Time 15 minutes
Servings 4
Author Becca Borawski Jenkins


  • 1 lb organic chicken breast already cooked and cooled
  • 1/2 cup WLC-compliant mayonnaise see notes for recipe
  • 1/4 cup celery chopped
  • 1/4 cup onions chopped
  • 1/4 cup currants or raisins sugar-free
  • 1/4 cup cashews crushed
  • 1 tsp curry powder
  • 2 tbsp lemon juice
  • Pinch turmeric powder
  • 1 tsp black pepper
  • Sea salt to taste
  • 1/8 cup fresh parsley chopped, for garnish


  1. Chop the chicken, celery, and onions.
  2. Add to a bowl and add in mayonnaise, currants, cashews, curry powder, lemon juice, pinch of turmeric powder, salt, and pepper.

  3. Stir until well mixed.
  4. Serve in a bowl, on a bed of lettuce, or in a lettuce wrap. Garnish with fresh parsley.

Recipe Notes

Click here for a simple WLC-compliant mayo recipe.

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Courtney Spiegl
Courtney is a low-FODMAP (no onions/garlic, wheat, fructose, lactose) locavore and a Customer Advocate at The Good Kitchen. She is working on her B.S. in nutrition is passionate about clean, healthy, locally sourced meals.

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