Recipe: Chicken Curry Salad

Recipe: Chicken Curry Salad

Do you ever sample an amazing salad at the grocery store deli and then try to create the recipe at home? That’s exactly what I did with this chicken curry salad!

I fell it love with it years ago at Whole Foods. But buying chicken salad by the pound wasn’t in my weekly budget so, I put on my chef hat and started experimenting. It took some tweaking, but finally, FINALLY, my mom and I nailed down a near match. It’s delicious, hearty and a staple in our home now.

Last week we packed chicken curry salad in little mason jars for a trip to the zoo. It made for the perfect picnic lunch on top of sliced French baguette. With sides of fresh berries and salty chips, we enjoyed a lunch fit for queens! My 7 year old is a huge fan too, although she prefers chicken curry salad bites on top of Ritz crackers 🙂

However you choose to enjoy this chicken curry salad, I advise that you do it ASAP. It’s delicious!


  • 12 ounces chicken, shredded or cubed*
  • 1 cup mayo
  • 1 tablespoon lemon juice
  • 3 tablespoons curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • 1/4 cup green onions, diced
  • 1/3 cup almonds, slivered
  • 1/2 cup currants (dried cranberries are an acceptable alternative)


* A note on the chicken. You can season and cube your own breasts or thighs and then shred/cube it. Or, you can buy Costco’s rotisserie chicken that is pre-pulled and packaged. It’s available in the refrigerated section near the pre-made meals. That is what I did and it was such a time saver! All the yumminess of a rotisserie chicken without all the work!

In a large mixing bowl, mix together mayo, lemon juice, and spices. Fold in chicken. Add diced green onions, slivered almonds, and currants. Mix well to combine.

Service as sandwich filling, on top of rustic bread (my favorite!), in lettuce wraps, in a sweet pepper “cup” (just slice a pepper in half and remove the seeds), or on top of crackers. Technically, you can eat it plain too!