Curry Chicken Salad Recipe

6 Cups
35 min

Going to Whole Foods and picking up their curry chicken salad recipe is a delicious dish I would buy ALL THE TIME when I would go there. So, since I haven’t been there in a while, I wanted to replicate this dish with a little twist.

Gathered all the ingredients and place in a bowl. Measuring them out really does help to remember to gather all the ingredients.

Mix all the ingredients in a bowl, just enough to coat the chicken. Let the mixture sit for one hour to combine and enhance the flavors.

Add the a portion of the chicken salad a bed of lettuce or place in a sandwich. We added it to a platter for display. The amount was enough for 6 people.

Curry Chicken Salad Recipe
Recipe details
  • 6  Cups
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 cups of chicken breast cubes - rotisserie- made from home or bought
  • 1/2 cup celery chopped small pieces
  • 1/4 cup of almond slivers
  • 1/4 cup of cranberries dried
  • 1 TBSP of Curry Powder
  • 3 TBSP of Mayo with Avocado oil or regular mayo or a combo of mayo and plain Greek yogurt
  • 1 TBSP of Cilantro dried
  • 3 Chives chopped small
  • Salt and Pepper to taste
How to make this curry chicken salad
First, get a rotisserie chicken and cut out the chicken breast or cook it yourself. Cut it into cubes about 1-inch pieces. Set in a bowl.
Chop the chives and add to the bowl. Then, add the almond slivers, cranberries, curry powder. Cut the celery into small chopped pieces, even sizes. Add the mayo and cilantro, salt and pepper to taste. You can use a combo of mayo and yogurt for a lighter and lower in the fat mix.
Let it refrigerate for at least one hour before serving.
Enjoy it on a salad or in a sandwich. You can even use large romaine hearts or lettuce leaves and layer the salad on top of it.
Sabrina's Organizing
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