I grew up thinking chicken salad was just chunks of chicken mixed with mayo. It wasn’t bad, but it wasn’t exciting either. Then one day, a friend handed me a plate of this curried chicken salad, and my mind was blown.
The warm spices, the crisp apples, the crunchy almonds—it was like a flavor party I never wanted to leave.
Ever since, this has been my go-to for meal prep, picnics, or whenever I need something fast, fresh, and full of good-for-you ingredients.
This curried chicken salad is creamy, slightly sweet, a little tangy, and packed with crunch. Plus, it’s completely gluten-free, making it a perfect, worry-free meal option.
Tips for Maximum Flavor
- Use Rotisserie Chicken – If you’re short on time, grab a rotisserie chicken and shred the breast meat for an easy shortcut.
- Balance the Curry – If you like a bolder curry flavor, add an extra ½ teaspoon. If you prefer it milder, start with ½ tablespoon and adjust as needed.
- Crunch Factor – Want more texture? Add chopped pecans, sunflower seeds, or even some crispy chickpeas.
- Dairy-Free Option – Swap out the Greek yogurt for coconut yogurt or avocado mayo for a dairy-free version.
- Low-Carb Version – Skip the honey and use a sugar-free alternative like monk fruit.
Serving Suggestions
- Wrap it Up – Spoon it into a gluten-free wrap or lettuce leaves for a light and fresh meal.
- Over Greens – Serve it on a bed of arugula or mixed greens for a protein-packed salad.
- With Crackers – Pair it with gluten-free crackers for a crunchy, satisfying snack.
- Stuffed Avocado – For a low-carb option, scoop it into halved avocados for a creamy, nutrient-rich meal.
Creamy Curried Chicken Salad with Apples
A flavorful, gluten-free chicken salad packed with warm curry spices, crisp apples, and crunchy almonds, tossed in a creamy, tangy dressing.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 1 small apple (Honeycrisp or Granny Smith), diced
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup sliced almonds (or chopped cashews for extra crunch)
- ½ cup Greek yogurt (or mayo for a richer version)
- 1 tbsp curry powder
- 1 tsp honey (or maple syrup for a refined sugar-free option)
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- ¼ tsp salt (adjust to taste)
- ⅛ tsp black pepper
- ¼ cup raisins or dried cranberries (optional, for a touch of sweetness)
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Prep the Ingredients – Chop the chicken, apple, celery, and red onion into small, bite-sized pieces. The key here is keeping everything roughly the same size so every bite has a perfect balance of flavors.
- Toast the Almonds – If you want an extra layer of flavor, toast the almonds in a dry pan over medium heat for 2–3 minutes until golden and fragrant. Let them cool before mixing in.
- Make the Dressing – In a large bowl, whisk together the Greek yogurt (or mayo), curry powder, honey, mustard, lemon juice, salt, and black pepper. Give it a taste—if you like more tang, add a little more lemon; if you want more sweetness, add a touch more honey.
- Combine Everything – Add the chicken, apples, celery, red onion, almonds, and raisins (if using) to the bowl. Toss until everything is evenly coated in the dressing.
- Chill and Serve – For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving. It allows the flavors to meld beautifully. Serve over lettuce cups, on gluten-free toast, or just eat it straight out of the bowl!
Notes
Best served chilled. Keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (unless toasting almonds)
- Category: Lunch, Salad
- Method: No-cook
- Cuisine: American with Indian-inspired flavors
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: ~280 per serving
- Sugar: 7g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg
