The Best Curry Chicken Salad Recipe

Years ago, while I was a college student on a budget attending Montana State University-Bozeman, I stumbled upon the most glorious sandwich I’d ever had. It was from a sandwich shop just down the street called the Pickle Barrel. I didn’t know it at the time, but the curried chicken salad sub that I’d enjoyed so many times would become the inspiration for this easy recipe years later. This curry chicken salad makes for a great high-protein lunch, hearty snack, or version of that sub sandwich I fell in love with back in my college days.

Ingredient Spotlight: Curry Powder

Curry powder originated from India and is a blend of turmeric, ginger, garlic, cumin, coriander, and black pepper. Some blends also contain fenugreek, paprika, cinnamon, and cardamom. The flavor profile of curry powder is earthy, strong and on the spicier side compared to its cousin garam masala, which is more aromatic. 

The turmeric in curry powder, which is what gives the powder its yellow color, contains a powerful antioxidant known as curcumin. This antioxidant has been shown to benefit the brain and overall body health by reducing inflammation, neutralizing free radicals, improving brain function, reducing risk of heart disease, and even relieving pain in those experiencing osteoarthritis. 

Curry powder’s vibrant yellow hue and bold flavor make it perfect for everything from curries to egg salads, all while providing a unique health boost. 

Find the ingredient list with exact measurements in the recipe card below.

Make It Egg-Free

I’m allergic to eggs, so I use a plant-based or vegan mayo in place of the regular mayonnaise called for in the recipe. This allows the recipe to remain dairy-free. However, if there’s no reason why I need the recipe to stay dairy-free, I can also use sour cream or yogurt to whip up another alternative egg-free version.

For A Nut-Free Version

To make this dish nut-free, I simply swap the cashews for roasted and salted sunflower seeds or pumpkin seeds (pepitas). 

Make It More Macro-Friendly

To make this recipe more macro-friendly, I replace half of the mayo with low-fat or nonfat plain Greek yogurt. Keeping some mayo adds creaminess and flavor, while the fat in it helps absorb vitamins A, D, E, and K. Alternatively, I can swap all the mayo for plain whole milk Greek yogurt for more of a tangy twist. I just make sure to then adjust the curry powder and salt to balance out the taste.

So Many Serving Options 

The original sandwich that inspired this recipe of mine served the chicken salad curry on a freshly baked sub roll, topped with shredded iceberg lettuce, sliced onions, tomatoes, and a homemade dill pickle. It was amazing, but I also have found it’s absolutely fantastic when served:

• In a lettuce wrap – A light and crisp lettuce wrap is a great way to enjoy this chicken salad. I’ll wrap up a large spoonful of curry chicken in each lettuce wrap. This gives it an easy-to-grab feel and is perfect for packed lunches.
• In a tortilla or pita – I love rolling curry chicken salad into a warm, grain-free tortilla. To get the best results, I warm the tortilla in a skillet over medium heat for 15-20 seconds on each side. For the best results, I warm the tortilla in a skillet over medium heat for 15-20 seconds on each side. This makes it easier to roll and enhances the flavor. Pita bread can also be warmed this way to make it soft and easier to split open and fill.
• Over a bed of greens – I top mixed greens the with curry chicken salad, and then add sliced tomatoes (or halved grape tomatoes) and chopped cucumbers for some extra dietary fiber, vitamins, and minerals. 
• On top of crackers and/or cucumber slices – When I want a lighter snack, I serve the curry chicken salad on top of crackers or cucumber slices. It’s refreshing and satisfying. 
• As a sandwich – Of course, I also still serve it up as a chicken salad sandwich. I’ll top one of my favorite breads (typically a buttery croissant) with a scoop of the chicken salad and toppings, such as sprouts, microgreens, extra cilantro, and bell pepper slices.

Keeping It Fresh

This is one of my favorite make-ahead and meal plan recipes because it stores so well. Plus, the flavors just continues to get better with time. I store my chicken salad in an airtight meal prep container in the refrigerator for up to 4 days. I don’t ever freeze it because the texture is not the same after it thaws.

---

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!

SaveSave