Curry Chicken Salad

If you are looking for a quick and easy recipe that makes a great lunch or grab-and-go option, this Curry Chicken Salad is the one for you!  Honestly, this is my favorite way to use leftover chicken breast.  From the creaminess to the crunch, you really can’t go wrong with this nutrient powerhouse.  Plus, the curry powder packs in turmeric for extra anti-inflammatory benefits.  

Curry Chicken Salad

Curry Chicken Salad

Ever wonder what to do with leftover chicken? This simple curry chicken salad combines a few ingredients to get a fresh new taste on tired chicken salad. The bright curry powder gives this vibrant salad an anti-inflammatory nutrient burst. The avocado mayonnaise upgrades the fat quality compared to store bought chicken salad while the apples, celery, and nuts expand phytonutrient diversity with a nice crunch.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine International
Servings 4 people


  • 1 Bowl Medium Size


  • ½ cup avocado mayonnaise
  • 1 tbsp curry powder
  • 2 cups  cooked chicken diced
  • ½ whole apple medium size – with peel, diced
  • 2 tbsp shallot finely diced
  • 2 whole celery ribs finely diced
  • ¼ cup almonds sliced
  • 4 tbsp cilantro chopped 
  • ½ whole lime juiced
  • 1 pinch salt to taste
  • 1 pinch pepper to taste


  • Mix mayonnaise, curry powder, lime juice and salt together in a bowl.
  • Add chopped cooked chicken, diced apple, celery, and shallot.  Stir together until well combined
  • Fold in the chopped cilantro and sliced almonds. 


  1. Serving suggestions:  For a lower carb option, serve on a bed of mixed greens or my favorite, baby arugula and avocado!  You can also roll this salad in a lettuce wrap or favorite tortilla.  Of course, you can go traditional and pair it with some bread for a great sandwich.  You can even throw some on cut cucumber for quick finger-food.  
  2. Kitchen Tip:  I like to use leftover chicken breasts from a roast chicken or a previous meal to give the chicken a quick taste makeover.     
  3. Functional medicine tip:  Turmeric is the spice that gives curry its yellow color.  Curcumin is the main active ingredient in turmeric and has a range of nutrient benefits.  One of its most powerful benefits is its role in modulating inflammation.  Pairing turmeric in a meal with fat allows for better absorption.  
  4. Fun variations:  Substitute cashews instead of the almonds if you like.  If you enjoy your nuts extra crunchy, wait and add them as a topper at the very end. 
  5. Keiki substitute: For the keiki (like my daughter) who don’t like raw scallions, you can leave them out and portion some off for the kids and then heap your scallions right on at the end. 
Keyword Basics, Dairy Free, Gluten Free

From my kitchen to yours. With nourishment and love, Dr. Gesik

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