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Curry chicken salad in a serving bowl.
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Curry Chicken Salad

This Curry Chicken Salad is creamy, crunchy, and full of warm curry flavor. It comes together with shredded rotisserie chicken in about 15 minutes!
Prep Time15 minutes
Cook Time0 minutes
Additional Time0 minutes
Total Time15 minutes
Course: Low Carb
Cuisine: American
Servings: 6 servings
Calories: 285kcal
Author: Marcie

Ingredients

  • 2 cups cooked shredded chicken breast see note 1
  • 1 stalk stalk celery halved lengthwise and chopped
  • 1/2 cup grated carrot
  • 1 green onion chopped
  • 1/3 cup chopped dried apricots sub with golden raisins or your favorite dried fruit
  • 1/2 cup sliced almonds lightly toasted; see note 2

Dressing:

  • 1/2 cup mayonnaise or sub with plain Greek yogurt
  • 1.5 tablespoons fresh lemon juice sub with white or apple cider vinegar
  • 1 tablespoon honey or your favorite sweetner
  • 1.5 teaspoons curry powder
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste

Instructions

  • In a small bowl, whisk together the mayo, lemon juice, honey, curry powder, salt and pepper until combined.
    1/2 cup mayonnaise, 1.5 tablespoons fresh lemon juice, 1 tablespoon honey, 1.5 teaspoons curry powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper
  • Place the shredded chicken, celery, shredded carrot, green onions, chopped dried apricots, and sliced almonds in a large mixing bowl.
    2 cups cooked shredded chicken breast, 1 stalk stalk celery, 1/2 cup grated carrot, 1 green onion, 1/3 cup chopped dried apricots, 1/2 cup sliced almonds
  • Pour the dressing over the chicken mixture and stir gently until everything is evenly coated. Taste the salad and adjust seasoning as needed. Enjoy!

Notes

  1. Pro tip: 2 cups of cooked chicken is equivalent to roughly 1 lb. of chicken breast (2 medium chicken breasts). Rotisserie chicken is a great time saver here!
  2. Toast the almonds in a skillet in a single layer over medium low heat for 3-5 minutes or until golden and fragrant. 
  3. Start with the amount of curry powder listed in the recipe, then add more to taste as brands can vary in strength.
  4. Serve as a sandwich, in lettuce wraps or atop a salad for the perfect meal prep lunch!
  5. Store leftover curry chicken salad in the refrigerator for 3-4 days.

Nutrition

Calories: 285kcal | Carbohydrates: 11g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 259mg | Potassium: 305mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2100IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg