Chicken curry salad is a fantastic addition to your weekly meal prep menu and it only takes 30 minutes to prepare! This chicken curry salad is loaded with crisp celery, tart apples, sweet raisins, and finished with a honey sauce for a great balance of flavors.
I know it’s Fall and we are supposed to be moving out of the bright, fun picnic zone but you know me, I’m going to hold on to the warm sunny days as long as I can.
Chicken curry salad will liven up the gloomiest of days so save this recipe for when you need a pick-me-up.
My mom, sister and I take weekend trips to the Oregon coast quite often. I am notorious for packing enough food to last a week but sometimes we need a few extras. Chicken curry salad is something we pick up most every trip. My mom suggested I make her some for one of our latest trips…so I returned home and got to work right away.
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Cooking with Curry Powder
It is important to cook curry powder before adding to dishes. Turmeric is a main ingredient in curry powders and has a chalky flavor when uncooked. Another reason to cook your curry is to bring out the flavor of the spices.
Curry powder is a blend of many different spices. The spices that are blended together is dependent of the region they are made in. Making your own curry powder is very simple and well worth the effort. One of my favorites to keep on hand is listed in the “notes” here. If you don’t have time to make your own, McCormick’s curry powder is widely available and is a safe “go-to”.
How to make Chicken Curry Salad
Start with one pound of chicken breast and cut in to bite size pieces. Place the oil in a skillet, add the chicken and salt. Cook the chicken throughout.
While the chicken is cooking, mix the mayo, Greek yogurt and honey together in a bowl and set aside. Mince the shallots, garlic, and ginger and set aside.
Chop the celery and apple to a medium dice. Place the celery in a large bowl and the apple in a small bowl with cold water to prevent from turning brown. Add the raisins and nuts to the celery and toss together.
Remove the cooked chicken from the skillet, reserve the juices left behind.
Add two tablespoons of oil to the skillet, add the shallots, garlic, and ginger and sauté for three minutes. Add the curry powder and allow to cook for five minutes.
Once your curry paste has cooked, remove from heat and add the reserved liquid from the chicken, about 1/4 cup. (If you don’t have enough reserved liquid use chicken stock or water to create a paste.) Add the chicken and coat with the curry paste.
Allow to cool about five minutes, then add to celery mixture. Drain the apple and add to the chicken. Toss together and add the honey sauce. Garnish with fresh cilantro or parsley.
Serve in lettuce cups, wraps, avocados, or your favorite bread.
Looking for mor great salads? Check out beet and kohlrabi salad and crisp pea salad.
Beet and Kohlrabi Salad 
Crisp Pea salad
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Chicken Curry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Category: Salads
- Diet: Gluten Free
Description
Chicken curry salad is loaded with crisp celery, tart apples, sweet raisins, and finished with a yummy honey sauce.
Ingredients
For the curry chicken:
One pound chicken breast, sliced in bite size pieces
4 tablespoons oil, divided
1 teaspoon kosher salt
1 tablespoon ginger, grated
2 garlic cloves, minced
2 tablespoons shallots, minced
2 tablespoons curry powder
For the sauce:
1/3 cup mayo, I use Best Foods
2 tablespoons plain Greek yogurt
2 tablespoons thick coconut milk
2 tablespoons real honey
For the salad:
1/2 cup celery, medium dice
1/2 cup granny smith apple, medium dice
1/4 cup raisins
1/3 cup nuts
Instructions
For the curry chicken:
Dice the chicken into bite size pieces.
Heat two tablespoons of the oil in a skillet on medium heat.
Add the chicken and cook throughout.
Remove chicken with a slotted spoon and reserve juices.
Add the remaining coconut oil to the same skillet.
Saute the shallots, garlic, and ginger for three minutes.
Add the curry powder and continue cooking for five minutes.
Add the reserved juice (about 1/4 cup) to make a thick paste.
Return the chicken to the pan and coat with the curry paste.
Turn off heat.
For the honey sauce:
Combine mayo, Greek yogurt, coconut cream, and honey together. Set aside.
For the salad:
Chop the celery and apple to a medium dice.
Place celery in a large bowl.
Place apple in a small container with cold water until ready for use, then drain.
Add raisins and nuts to the celery bowl.
All Together Now:
Add the curry chicken to the celery mixture.
Pour the honey sauce over the top and toss together.
Garnish with fresh cilantro or parsley (optional).
Notes
Cashews or pistachios are the favorite nut choice here.
Toasting nuts always brings out the best flavor. If you want to toast them, place on a sheet pan in a 350 degree oven for 6-8 minutes.
Can’t wait to try this, sounds amazing, looks amazing. Is that butter lettuce cups you served it in? Looks really amazing!
Yes, butter lettuce is exactly what is shown. Thanks for the great comment. Hope you enjoy!
Sounds yummy!