When I tell you this curry chicken salad is addicting, I mean cannot-put-the-spoon-down, madness-inducing addicting. This healthy curry chicken salad combines tender chicken, creamy mayo and Greek yogurt, sweet dried blueberries, crunchy toasted almonds, fresh cilantro, and a touch of jalapeño for spice.
When I first tested this recipe, I found myself sneaking bite after bite straight from the bowl.
There’s just something about the way the warm, earthy Madras curry powder pairs with sweet blueberries, the crunch of toasted almonds, and a little kick of fresh jalapeño.
The dressing (made with equal parts mayo and Greek yogurt) keeps it creamy without being too heavy.
It’s a recipe that’s equally good eaten on its own, scooped into a toasted pita, or wrapped up in a super healthy collard green wrap.
And the best part? It keeps beautifully in the fridge, making it perfect for meal prep and quick, flavorful lunches all week long.
And if you love chicken salad as much as I do, then you’ll have to check out our collection of recipes:
Why You’ll Love This Curry Chicken Salad
- Bold, crave-worthy flavor – Madras curry powder gives it warmth and depth, while sweet dried blueberries and fresh cilantro brighten every bite.
- Creamy but light – A balance of Greek yogurt and mayo keeps it rich without being too heavy.
- Perfect for meal prep – Stays fresh in the fridge for up to 4 days, making it ideal for grab-and-go lunches or quick dinners.
- Versatile serving options – Enjoy it on its own, in a pita, or wrapped in collard greens for a fresh, low-carb twist.
- Nutritious and satisfying – Packed with lean protein, healthy fats, and plenty of texture to keep you full.
Looking for more high-protein salad inspiration? Don’t miss our Greek Chicken and Orzo Pasta Salad. It’s fresh, filling, and perfect for meal prep.
Ingredients You’ll Need
- Chicken: Use chopped rotisserie chicken for convenience or poached chicken breasts if you prefer to control the seasoning.
- Greek yogurt: Adds creaminess and tang while keeping the salad lighter and higher in protein than using mayo alone.
- Mayonnaise: Balances the tang of the yogurt with richness, giving the salad that classic creamy texture.
- Madras curry powder: Madras Curry Powder is a bold, aromatic curry powder with a touch more heat than standard blends. It’s what gives this chicken salad its signature flavor.
- Honey: Just a teaspoon or two softens the spice of the curry and rounds out the flavors. You can leave it out if you prefer less sweetness.
- Dried blueberries: Dried Blueberries provide little bursts of tart-sweet flavor that complement the curry beautifully. Golden raisins or dried currants also work well if that’s what you have on hand.
- Almond slivers: Toasted in the oven until golden, they bring a warm nuttiness and crunchy texture that takes this salad to the next level.
- Cilantro: Fresh and herbaceous, it lifts the richness of the dressing and adds brightness.
- Jalapeño: Finely diced for a subtle kick of heat. Adjust the amount based on your spice preference.
Looking for more healthy lunch ideas? Check out our post with 7 high-protein low-calorie lunch ideas, perfect for meal prep.
How to Make This Curry Chicken Salad
This delicious curry chicken salad comes together in just a couple of simple steps, making it the perfect simple lunch option that you can prep on the spot or double up for meal prep for the week.
Preheat your oven to 350°F (175°C). Spread ⅔ cup almond slivers on a baking sheet in a single layer and toast for 6 to 8 minutes, stirring once, until golden and fragrant. Set aside to cool.
If using rotisserie chicken, remove the skin and chop into bite-sized cubes (about 4 cups). If poaching, simmer 3 to 4 large chicken breasts in salted water for 12 to 15 minutes until cooked through, then chop into cubes.
Place 4 cups chopped chicken in a large bowl. Add ½ cup Greek yogurt, ½ cup mayonnaise, 2 tablespoons Madras curry powder, 2 teaspoons honey, ⅔ cup dried blueberries, toasted almonds, ½ cup cilantro, and 2 diced jalapeños. Season with salt and toss until the chicken is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Enjoy the salad on its own, in pita pockets, or wrapped in collard greens for a fresh, low-carb option.
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Serving Suggestions
This curry chicken salad is incredibly versatile, so you can enjoy it in lots of different ways depending on your mood:
- Collard wraps – Spoon into blanched collard leaves or butter lettuce cups for a fresh, low-carb lunch.
- Pita pockets – Tuck it into warm pita bread for an easy handheld option.
- Scooped with veggies – Pair with crunchy bell pepper strips, cucumber rounds, or celery sticks for a light and refreshing snack.
- Straight from the bowl – Honestly, it’s so addicting you may not even make it to the plate.
Storage & Meal Prep
This curry chicken salad keeps well for up to 4 days in the refrigerator when stored in an airtight container, making it perfect for meal prep.
For the best texture, keep collard wraps, pita, or fresh veggies separate until you’re ready to serve.
The flavors actually deepen as it chills, so it’s a great make-ahead recipe that tastes even better after a few hours in the fridge.
FAQ
The Madras curry powder adds warmth and depth, but not overwhelming heat. The diced jalapeño gives it a little kick, but you can adjust the spice by using less or leaving it out entirely.
Yes, this curry chicken salad is naturally gluten-free as long as all your ingredients are certified gluten-free.
Totally! Simply replace the Greek yogurt with coconut yogurt or use all mayonnaise for the dressing.
Golden raisins or dried currants make excellent substitutes, and chopped dates also work if you prefer something softer and sweeter.
This salad is delicious tucked into collard wraps, stuffed into pita pockets, scooped up with fresh veggies, or simply enjoyed straight from the bowl.
Curry Chicken Salad with Toasted Almonds & Dried Blueberries
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Ingredients
Instructions
- Toast the almondsPreheat oven to 350°F (175°C). Spread ⅔ cup almond slivers on a baking sheet in a single layer. Toast for 6 to 8 minutes, stirring once, until golden and fragrant. Remove and let cool.
- Prep the chickenIf using rotisserie chicken, remove the skin, chop the meat into bite-sized cubes (about 4 cups), and set the carcass aside for stock.If poaching chicken breasts, simmer 3 to 4 large breasts in salted water for 12 to 15 minutes until cooked through (165°F). Cool, then chop into cubes.
- Assemble the saladPlace 4 cups chopped chicken in a large bowl. Add ½ cup Greek yogurt, ½ cup mayonnaise, 2 tablespoons + 2 teaspoons Madras curry powder, 2 teaspoons honey, ⅔ cup dried blueberries, toasted almonds, ½ cup cilantro, and 2 diced jalapeños. Season with salt to taste. Toss everything together until evenly coated.
- Chill and serveRefrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve on it's own, in a pita, or wrapped in collard leaves for a light, fresh option.
Nutrition
Notes
- Meal prep: Store in an airtight container in the fridge for up to 4 days.
- Spice it up: Keep some jalapeño seeds in or add some additional chili flakes.
- Make it dairy-free: Use all mayonnaise, or substitute coconut yogurt for the Greek yogurt.
- Save the carcass: If you use rotisserie chicken, freeze the carcass to make homemade stock or bone broth later.
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There are so many chicken salad recipes on my site…because I love it. But this is hands down my favorite. I’ve been making and evolving it for over 10 years and in my opinion, it’s as good as curry chicken salad gets.