A flavorful twist on the classic chicken salad. You’ll love the warmth and spice of the curry powder and the mouth-pleasing texture of the apples, raisins, and crunchy cashews.


Prep: 15 minsTotal: 15 mins
Servings: Serves 4


  • ½ cup mayonnaise
  • 12 teaspoons curry powder (or to taste)
  • 1 tablespoon lime juice (½ medium lime)
  • Fine salt
  • 2 cups cooled cooked chicken, diced
  • ½ medium apple with peel, diced
  • 1 celery rib, finely diced
  • 2 tablespoons red onion, finely diced
  • ¼ cup raisins
  • ¼ cup roasted and salted cashews, roughly chopped
  • 24 tablespoons chopped fresh cilantro


  1. In a medium bowl mix together the mayonnaise, curry powder, lime juice, and salt. Taste and adjust curry powder and salt to your liking. 

  2. Add the cooked chicken, diced apple, celery, and onions to the mayo mixtures and stir until well combined.

  3. Fold in the raisins, cashews, and cilantro.

  4. Serve in a lettuce wrap, on a bed of greens or in a tortilla wrap or between slices of your favorite bread.

  5. Store in an airtight container in the refrigerator for up to 4 days. 


  • If red onions are too ‘hot’ for you, try using a combination of the white and green parts of 1-2 green onions. 
  • If you don’t care for raisins you can substitute golden raisins, currants or even dried cranberries or sliced red grapes. 
  • For egg-free, use a vegan or plant-based mayonnaise. 
  • For a lower fat option, substitute ½ of the mayo with plain Greek yogurt. 
  • Use spicy or Madras-style curry powder if you prefer a little more heat.

Nutrition Information

  • Serving Size: Heaping ¾ cup (without additional accompaniments)
  • Calories: 378
  • Fat: 27g
  • (Sat Fat: 4g)
  • Sodium: 222mg
  • Carbohydrate: 12g
  • (Fiber: 2g
  • Sugar: 7g)
  • Protein: 23g


© The Real Food Dietitians