Curry Chicken Salad

I can’t stop with this Curry Chicken Salad. CAN’T STOP! I have basically lived on this stuff for the past two weeks.

I love making a big batch of this salad and eating on it for several days. We love to eat this salad on a bed of lettuce, siete tortillas or some homemade toasted GF sourdough bread.

If you have followed me for a while you know that I have a serious obsession with Primal Palate Organic Spices. They recently released some new “Taste of Asia” pack and one blend being an insanely delicious curry powder. I really love a classic chicken salad but the curry really makes this salad incredibly flavorful and fun.

We like to use a good quality mayonnaise like Sr. Kensington or Primal Kitchen. Not only do they taste amazing but also a nutrient dense option. You can easily double or triple this batch recipe for several meals!


Curry Chicken Salad
Serves 4
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Prep Time
15 min
Total Time
25 min
Prep Time
15 min
Total Time
25 min
  1. 3 cups cooked shredded chicken*
  2. ½ cup pecans, chopped
  3. 3 Tbsp fresh chives or green onion, chopped
  4. ½ cup dried golden raisins or apricots (diced)
  5. 3.5 tsp curry powder (I prefer Primal Palate )
  6. 1 tsp sea salt
  7. 3/4 cup mayonnaise (or more to taste)
  8. ¾ cup red grapes, sliced
  1. Add the shredded chicken, pecans, chives, golden raisins, curry powder and salt to a large bowl and mix.
  2. Add the mayonnaise and mix until combined and then fold in the grapes.
  3. Serve immediately or store in an airtight container in the refrigerator
  1. When I am in a hurry I often prefer to just pick up a rotisserie chicken for this recipe but feel free to use your favorite chicken recipe.
  2. Feel free to adjust spices and mayonnaise to your personal taste.
Jessi's Kitchen

2 comments on “Curry Chicken Salad

  1. Making tomorrow. Never thought of curry in chicken salad but makes sense. I make curry chicken alot but just never varied from from my regulars grapes and walnuts in it. Can’t wait!

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