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This curry chicken salad recipe is the more fun and flavorful sister of regular chicken salad. Seared cubes of curry chicken incorporated in a creamy sauce of greek yogurt, pistachios, golden raisins, mango chutney, and more! This curry chicken salad is perfect for lunch or meal prep with no heating needed!
When I had an office job, figuring out lunch was always a chore. I ate way to many green leaf salads, that honestly got boring after awhile. If the microwave was broken… eating cold leftovers weren’t a great option. I love this curry chicken salad because it not only delivers on flavor, but is best enjoyed cold!
Why this curry chicken salad recipe works
- Greek yogurt: In regular chicken salad, the main base of the sauce is mayonnaise. For this curry chicken salad I have substituted greek yogurt as a healthier alternative.
- Cast iron: searing the curry spiced chicken in a hot cast iron gives the chicken a nice sear, but keeps the inside juicy.
- Spicy mango chutney: mango chutney gives this chicken salad a flavorful punch. I opt for the spicy version, but the mild form is also wonderful in the recipe.
Curry chicken salad ingredients
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- Chicken breast
- Spicy mango chutney
- Golden raisins
- Pistachios
- Celery
- Pickled jalapeños
- Greek yogurt
- Parsley
- Curry powder
- Garlic powder
- Olive oil
How to make curry chicken salad
Step one: prep the chicken
- Cut the chicken breast into 1 inch cubes
- Season with: curry powder, garlic powder, and kosher salt
- Add olive oil
- Toss until chicken is fully coated in the spices
Step two: cook the chicken
- In a cast iron skillet over medium high heat, add in one tbsp of olive oil and the chicken in one layer.
- Cook the chicken fully through, about 8-10 minutes depending on thickness
Step three: chop the chicken
- Chop the chicken into smaller pieces before incorporating into the salad. The smaller pieces of chicken gives the salad a more uniform bite when enjoying.
Making the salad
In a large mixing bowl add the chopped chicken and the rest of the salad ingredients. Mix until all the ingredients are well incorporated.
Make sure to give it a taste and adjust if necessary, whether it needs more chutney or more salt or more jalapeños, you can adjust it.
Once the curry chicken salad is complete, place in the refrigerator to cool before enjoying it (if you can keep your hands off of it for that long).
How to eat curry chicken salad
One of my favorite things about this recipe is its versatility. There are so many ways to serve this chicken salad recipe. You can stuff it in a pita, put it over greens as lettuce wraps, use it as a dip with crackers or chips, the world is your oyster.
How to store:
Store the chicken salad in an airtight container in the refrigerator for up to 4 days. The best part, you don’t reheat it, its best enjoyed cold.
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Curry Chicken Salad
Ingredients
- 1 1/2 pounds boneless skinless chicken breat (cubed)
- 1 1/2 tablespoons Madras curry powder
- 2 teaspoons garlic powder
- 2 tablespoons olive oil (divided)
- 5.3 ounces Greek yogurt
- 1 tablespoon pickled jalapeños (chopped)
- 3 tablespoons Spicy mango chutney
- 1/3 cup shelled pistachios (lightly salted or unsalted, roughly chopped)
- 1/3 cup golden raisins
- 1/4 cup fresh parsley (chopped)
- 1/2 cup celery chopped
- 1/4 tsp kosher salt
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Instructions
- Cut the chicken breast into small 1 inch cubes. In a medium bowl mix chicken pieces with 1 1/2 tbsp curry powder, 1 tsp garlic powder, 1 tbsp olive oil, and 1/4 tsp kosher salt.
- In a cast iron or regular skillet over medium/high heat, add 1 tbsp olive oil, and cook chicken fully through about 8-10 minutes (internal temperature should be 165℉). Remove chicken from skillet, place onto a cutting board, and roughly chop into smaller pieces.
- Remove chicken from skillet, place onto a cutting board, and roughly chop into smaller pieces.
- In a large bowl, combine chopped chicken with all the other ingredients: greek yogurt, jalapeños, mango chutney, pistachios, raisins, parsley, and celery. Mix all together. Taste and adjust seasoning if necessary.
- Serve straight out of a bowl, as lettuce wraps, in a pita, or as wanted. Refrigerate after making in airtight container for up to 4 days.
Notes
How to serve
- One of my favorite things about this recipe is its versatility. There are so many ways to serve this curry chicken salad recipe. You can stuff it in a pita, put it over greens for curry chicken salad lettuce wraps, use it as a dip with crackers or chips, the world is your oyster.
How to store
- Store the curry chicken salad in an airtight container in the refrigerator for up to 4 days. The best part, you don’t reheat it, its best enjoyed cold.
This chicken salad is so good that I have to double the batch just to have enough for the week to serve it’s purpose as meal prepping! Between me and my husband, half is gone before it even fully chills in the fridge. ISO delish!
How much is considered a serving?
I would say 1/2 a cup