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Curry Chicken Salad

Get ready to add this to your regular lunch/dinner rotation, it is seriously addicting. A sweet and warm spiced chicken salad that is rich and light all at the same time.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Entree
Cuisine Middle Eastern
Servings 4 -6


Poached Chicken

  • 4 large boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon whole peppercorns
  • 2 garlic cloves peeled
  • 1 small yellow onion quartered
  • Handful of fresh herbs on the stem


  • Cooled chicken cubed or shredded
  • 2/3 cup dried currants or raisins
  • 3 celery stalks diced
  • 6 green onions/scallions sliced thin
  • 1 small Fuji apple diced
  • 1/2 cup mayo (we like homemade Paleo mayo or Primal Kitchen avocado mayo
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey optional
  • 2 tablespoons fresh Italian flat leaf parsley chopped
  • 1 tablespoon sweet curry powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • Butter or Boston Bibb lettuce separated into individual leaves
  • 2/3 cup roasted cashews or almonds chopped


Poached Chicken

  • Set chicken in an even layer on the bottom of a large high-sided sauté pan. Top with salt, peppercorns, garlic, onion and herbs. Fill the pan with water, so that the chicken is covered by 1-2 inches.
  • Set the pan on your burner, turn to medium-high, and bring to a boil. One boiling, cover the pan and reduce heat to medium-low. Let simmer 10 minutes, then check temperature. Chicken is done when it registers 165 degrees and is white throughout. Use tongs to move chicken to a cutting board and let cool. Cut into cubes once cooled.


  • Place chicken in a large mixing bowl. Add currants, celery, scallions, and apple. Toss to combine.
  • In a separate medium bowl, add the mayo, olive oil, Dijon, parsley, and all spices. Whisk to combine.
  • Scoop dressing onto chicken mixture and toss to coat. Cover bowl and set in the refrigerator for at least 30 minutes. The longer the salad marinates, the better the flavor.
  • Once chilled, scoop heaping portions of salad into lettuce cups, top with chopped almonds or cashews, and serve.


*Instead of poaching your own chicken, you can easily substitute 1-2 cooked rotisserie chickens. Either cube or shred the entire chicken, then proceed to make the salad.
**This is another recipe where we encourage creative substitutions. Swap shallots for green onion, sunflower seeds for almonds, add new spice options, and go wild. We regularly sample different options with this salad since we make it regularly. But nothing beats the original!
Tried this recipe?Let us know how it was!