This isn’t your average chicken salad. This is what I reach for when I’m bored of the usual lunches and want something that actually feels exciting, bold, and a little nostalgic. The curry adds that warm kick, the apples give it a sweet crunch, and the roasted cashews? That’s what ties it all together.
I first fell in love with curried chicken salad in the middle of a chaotic week of college finals, of all things. There was this tiny sandwich shop near my campus in Bozeman where I found comfort in a crusty sub roll filled with curry chicken salad, crunchy lettuce, and a pickle so sour it made my jaw twitch. I didn’t know it then, but that one sandwich would follow me around for years — and eventually make its way into my kitchen as this go-to recipe.
Why I Keep Coming Back to This Recipe
Quick to pull together: Some days I just can’t think about lunch until I’m too hungry to function. This comes together in under 20 minutes — less if you’ve got pre-cooked chicken. No stovetop dance, no fuss.
Great for meal prep: I often make this on a Sunday and it lasts me through midweek lunches and random fridge raids. Whether I’m wrapping it in lettuce, stuffing it into pita, or just eating it cold with a fork at midnight — it holds up beautifully.
Easy to adjust: Dairy-free? No problem. Don’t do nuts? Swap ‘em. Need it lighter? Use Greek yogurt. I love how forgiving this salad is — I can tweak it based on what’s in my fridge or what my body’s asking for that week.
Getting Cozy with Curry Powder
Let’s talk curry powder for a second. It’s not a single spice — it’s a blend. Mine usually includes turmeric, coriander, cumin, ginger, and black pepper, though every brand has its own vibe. Some go bolder with fenugreek or cardamom. I always sniff the jar before adding it in — you want that earthy, slightly spicy aroma to hit your nose.
Turmeric is what gives it that golden color, and it’s not just there to look pretty. It has anti-inflammatory perks, which my knees seem to appreciate after too many squats or long days on my feet. I honestly add a bit more curry powder than most recipes call for because I like a punchier flavor — so feel free to adjust to taste.
My Favorite Time-Saving Trick
On busy weekdays, I don’t usually poach chicken just for this. I either shred some leftover roast chicken from the night before or pick up a plain rotisserie bird from the store. Honestly, tearing into a warm rotisserie chicken and turning it into something fresh and flavorful like this salad is half the fun.
If you’re using cold chicken from the fridge, let it sit out for 10 minutes before mixing — it blends better and soaks in more flavor.
Allergy-Friendly Swaps I Actually Use
- No eggs? I’ve had guests over who couldn’t do eggs, so I swapped in vegan mayo or even a bit of plain coconut yogurt — it kept everything creamy without losing the rich texture.
- No cashews? Toasted sunflower seeds or pepitas work great. They don’t have the same sweetness as cashews, but they bring crunch and a little roasted nuttiness.
- Want it lighter? I often replace half the mayo with Greek yogurt (non-fat or full-fat, depending on my mood). It adds a tang that balances the sweetness of the apples. If I go full Greek yogurt, I adjust the curry and salt a bit — taste and tweak is the name of the game.
How I Love Serving It (and Why I Rarely Get Bored)
I’ve served this salad every way under the sun:
- Lettuce wraps – Crisp romaine or butter lettuce cups make it feel fresh and light. I use these for picnic lunches or packed meals on road trips.
- In a tortilla – If I’ve got grain-free or whole wheat tortillas on hand, I’ll toast one for a few seconds on the skillet, then roll the salad with some sliced cucumber and greens. It’s a solid lunch.
- With pita – Split open a warm pita, stuff it with this chicken salad and thinly sliced onions. Add a little crunch with shredded cabbage or radish if you’ve got some.
- On a bed of greens – For a quick dinner, I pile this over mixed greens with halved cherry tomatoes, cucumbers, and maybe a few avocado slices. It’s filling but doesn’t weigh me down.
- As a dip or topper – If I’m hosting, I spoon this over cucumber slices or crackers for a fun little bite. It feels fancy without trying too hard.
- The good old sandwich – Still my favorite: a toasted croissant or sourdough slice loaded with curried chicken salad, some microgreens, and maybe a little extra cracked pepper. It’s nostalgic, satisfying, and just messy enough to feel indulgent.
Keeping It Fresh (Literally)
I store mine in a glass meal-prep container with a tight lid — it lasts 3 to 4 days in the fridge, and honestly, the flavor gets even better after a night’s rest. The curry seeps into the chicken, the apples mellow slightly, and everything just comes together more deeply.
One thing I don’t do is freeze it. I’ve tried — and the texture turns weird. The mayo breaks down, the apples get mushy, and it loses that satisfying bite. Better to make a fresh batch when the craving hits.
Quick Tips from My Kitchen
- Dice the apples last so they don’t brown while you prep other ingredients. I sometimes soak them in lemon water if I’m prepping way ahead.
- Toast your nuts or seeds before adding — even store-bought roasted ones taste better after a few seconds in a dry skillet.
- Add a pinch of cayenne if you like a little kick. I usually do this when I’m eating it wrapped in lettuce — the contrast is fantastic.
Low Carb Curry Chicken Salad
This isn’t your average chicken salad. It’s creamy, a little sweet, a little tangy, and laced with the warm kick of curry. With crisp apples, crunchy cashews, and juicy bits of raisins in every bite, this salad is bright, flavourful, and perfect for meal prep or a fuss-free lunch.
Ingredients
- 2 cups cooked chicken, diced and cooled
- ½ medium apple (keep the peel on), diced
- 1 celery stalk, finely chopped
- 2 tablespoons finely chopped red onion
- ¼ cup roasted salted cashews, roughly chopped
- ¼ cup raisins (or sub with cranberries, grapes, or currants)
- ½ cup mayonnaise (or half mayo, half Greek yogurt for a lighter twist)
- 1–2 teaspoons curry powder, depending on your spice preference
- 1 tablespoon fresh lime juice
- 2–4 tablespoons chopped cilantro
- A pinch of fine salt, to taste
Instructions
- Start by whisking together the mayo, curry powder, lime juice, and a bit of salt in a medium mixing bowl. Give it a taste and adjust the curry level to your liking—some like it bold, others mellow.
- Once the dressing is just right, stir in the diced chicken, apples, celery, and onion. Make sure everything’s nicely coated in that golden curry dressing.
- Gently fold in the raisins, chopped cashews, and fresh cilantro. This step adds all the texture and brightness.
- Serve it up however you love—tucked into lettuce cups, piled on greens, wrapped in a tortilla, or stuffed into a crusty sandwich roll.
- Leftovers? This salad holds up beautifully in the fridge for up to 4 days in a sealed container.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 453Total Fat 34gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 26gCholesterol 75mgSodium 326mgCarbohydrates 19gFiber 5gSugar 9gProtein 19g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
What’s the best kind of apple to use?
I like crisp apples like Honeycrisp or Fuji. They hold their texture well and add a nice sweet-tart contrast to the curry.
Can I make this ahead for meal prep?
Absolutely. I often double the recipe and use it for work lunches or lazy dinners. It stays good in the fridge for 3–4 days.
Is there a way to make it more budget-friendly?
Yes — skip the cashews and use sunflower seeds, and go for canned chicken in a pinch (though I always prefer fresh or rotisserie when possible). It’ll still taste amazing.
What if I don’t like curry?
You can cut the curry in half and mix in a touch of Dijon or extra lemon juice. It won’t be traditional curry chicken salad anymore, but it’ll still be tasty.
Try Other Low Carb Recipes: