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Overhead view of curry chicken salad topped with toasted almond slivers and dried blueberries in a white bowl.

Curry Chicken Salad with Toasted Almonds & Dried Blueberries

5 from 2 votes
This curry chicken salad is creamy, crunchy, and sweet with just the right touch of spice. Madras curry powder, dried blueberries, jalapeño, and toasted almonds make it a crave-worthy twist on the classic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings : 6 servings

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Ingredients

  • 4 cups chopped cooked chicken breast or rotisserie chicken, save the carcass in the freezer to make stock or bone broth later
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • 2-3 tablespoons Madras curry powder
  • 2 teaspoons honey, optional
  • ⅔ cup dried blueberries, or substitute golden raisins or dried currants
  • ⅔ cup almond slivers, (see instructions for how to toast)
  • ½ cup finely chopped cilantro
  • 2 small jalapeños, deseeded and finely diced
  • salt, to taste
Start Cooking

Instructions
 

  1. Toast the almonds
    Preheat 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.
    Oven-toasted almond slivers cooling on a parchment-lined baking sheet.
  2. Prep the chicken
    If 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.
    Bowl of chopped cooked chicken breast ready for curry chicken salad.
  3. Assemble the salad
    Place 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.
    Ingredients for curry chicken salad in a bowl before mixing: chopped chicken, toasted almonds, curry powder, cilantro, jalapeño, blueberries, yogurt, and mayo.
  4. Chill and serve
    Refrigerate 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.
    Fork lifting a bite of curry chicken salad with chicken, blueberries, and almonds over a white serving bowl.

Nutrition

Calories: 442kcalCarbohydrates: 21gProtein: 32gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 95mgSodium: 448mgPotassium: 616mgFiber: 5gSugar: 13gVitamin A: 203IUVitamin C: 7mgCalcium: 77mgIron: 2mg

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.