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 Courtney Spiegl


  • 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.