This Curry Chicken Salad is a healthy chicken salad recipe that the whole family will love! It’s packed with flavor and protein and is a great meal-prep for lunch or for a busy weeknight meal. Give this easy chicken salad recipe a try today!
Chicken Salad for the Win!
Nothing screams picnic more than a chicken salad recipes!
Bring on the watermelon, pickles, potato salad, and CHICKEN SALAD. Yes, people. We are big fans of the chicken salad recipes. We have a classic chicken salad recipe, fun chicken salad recipes like this pesto chicken salad, and now it’s time for curry chicken salad! Guess what, IT’S DELICIOUS.
This curry chicken salad is a combination of all of our favorite flavors! We love Thai curry at Fit Foodie HQ. We use Thai curry paste in this vegetarian cashew curry and in our Sweet Potato Green Curry Quinoa Casserole! Curry paste is a great way to add quick and delicious flavor to any dish! It was natural that a curry chicken salad would be added to our curry list!
You guys won’t believe how easy it is to make this chicken salad recipe. Whether you’re looking for a meal-prep lunch for the week or a quick dinner during the week, this healthy green curry chicken salad only takes 20 minutes. That’s right, quick and easy!
Chicken Salad Ingredients
Along with Thai curry paste, we use a mixture of spices as well as greek yogurt in this chicken salad recipe! We tried to keep it simple, but flavorful! Here is everything you need for this curry chicken salad!
- Chicken breast
- Green curry paste
- Cilantro
- Limes
- Chili powder
- Turmeric
- Paprika
- Honey
- Red Pepper
- Peas
- Greek Yogurt
How to Cook Chicken for Chicken Salad
There are a couple of different ways you can cook your chicken for this chicken salad. Bottom line, you will need to shred your chicken breast with two forks after your chicken breast is cooked.
Baked- If you don’t have any kitchen gadgets and are going with a classic baked chicken breast her is how you do it!
All you have to do is preheat your oven to 400ºF and place your chicken breast on a baking sheet or a baking dish.
Place 1 lb. of chicken breast on your baking dish, drizzle with 2-3 teaspoons of olive oil and sprinkle with salt and pepper. Place chicken in the oven and bake for 25-30 minutes or until the internal temperature reaches 165ºF.
Slow Cooker– If you have some time on your hands and would like to make chicken breast in bulk, follow our recipe for how to make slow cooker chicken!
Instant Pot- You also have the option to make chicken breast in the Instant Pot! Chicken breast only takes about 15 minutes from start to finish when prepared in the Instant Pot. So it does save you a bit of time. Want to use your Instant Pot, follow our instructions for this Basic Instant Pot Chicken Breast.
Curry Chicken Salad Any Way
After you have shredded the chicken, mixed the sauce, and mixed it all together, you get to decide HOW you want to eat your chicken salad!
Feel free to eat this chicken salad with a fork or check out our favorite ways to eat chicken salad below!
- On top of greens!
- Cold on top of a piece of toast!
- Wrapped in a tortilla as a curry chicken salad burrito.
Chicken Salad Recipes
Curry Chicken Salad Recipe
Ingredients
Thai Green Curry Sauce
- 1 cup nonfat, plain Greek yogurt
- 3 tablespoons green curry paste
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 tablespoon honey
- salt
Chicken Salad
- 1 lb. boneless skinless chicken breast shredded
- 1 cup English peas
- 1 red pepper chopped
- 1/4 red onion finely diced
- salt and pepper to taste
- optional: sesame seeds
Instructions
- In a medium bowl, mix together everything for the curry sauce in a bowl and set aside.
- In a separate large bowl, add the ingredients for the chicken salad and mix.
- Add the curry sauce to the chicken salad and mix until combined.
- Serve with fresh cracked pepper and sesame seeds.
This recipe is delicious and makes such a change from my normal boring salads. I found that the curry powder in addition to the green curry paste was a bit too much for me so I left it out the second time I made it – but obviously that is just personal preference. Will continue making this for sure, it’s been a lunchtime hit!
Thanks so much for sharing your alterations!
Way too much curry paste. The paste is already concentrated and three tablespoons was too much for me. Couldn’t finish, a little disappointed.
My husband and 6 year old loved this recipe. Excellent flavors and really easy to make. Thank you!
This looks amazing! I want to make this without dairy. What can I sub the yogurt with? Also, what can I use in place of green curry paste?
Thanks so much, Shari
Hi! Feel free to use a dairy-free yogurt. You can use red curry paste instead of green!
This would be good with a finely diced apple or diced pineapple, added. If using canned, get unsweetened in pineapple juice. (Beware, if it says “sugar free” vs unsweetened it may have a zero calorie sweetener that’s bad bad bad.) Oh, I haven’t looked but frozen pineapple would be good if it exists.There are nutritional benefits to both but it does up the calories.
What would you recommend for anti-cilantro folks – leaving it out or subbing in another herb like parsley? Thanks!
Sweet Basil or Thai Basil if you like more bite. Basil is more Thai from my experience. I personally would sub it even though I like cilantro. I’m just not feeling cilantro in this Thai curry. It’s perfect in Mexican salsa and recipes though. If I’m growing mint I might experiment with finely chopped up leaf or two, in addition to Sweet Basil. Also a little lemon grass if growing it. Definitely not parsley.
Where does the 11 grams of fat come from? Am I completely missing something?
Chicken salad is the best! I often make chicken curry and chicken salad but never tried the type like this. So I’m gonna bring it to my list-do-do recipe <3
Gosh! It looks so delicious. I think I need to stop reading food blogs when I am on a diet.