curry chicken salad on a bed of lettuce on a wooden plate

Curry Chicken Salad

  • Author: Stephanie
  • Prep Time: 25 min
  • Cook Time: 10 min
  • Total Time: 35 min
  • Yield: 4-6 servings 1x


A creamy delicious curry chicken salad lightened up with greek yogurt and bursting with flavor



  • 1 1/2lbs boneless skinless chicken breat, cubed
  • 2 tbsp + 1 tbsp Madras curry powder
  • 2 tsp garlic powder
  • 2 tbsp olive oil
  • 1 small greek yogurt (5.3 oz)
  • 1 tbsp pickled jalapeños, chopped
  • 3 tbsp Patak’s hot mango chutney
  • 1/3 cup shelled pistachios, roughly chopped
  • 1/3 cup golden raisins
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup celery chopped
  • Salt & pepper to taste
  • Crushed red pepper flakes optional for more heat


  • Cut the chicken breast into small 1 inch cubes. In a medium bowl mix chicken pieces with 2 tbsp curry powder, 1 tsp garlic powder, 1 tbsp olive oil, and salt/pepper. In a cast iron or regular skillet over medium/high heat, cook chicken fully through. Remove from skillet onto a cutting board and roughly chop into smaller pieces.
  • In a clean bowl, combine chopped chicken with all the other ingredients: 1 tbsp curry powder, 1 tsp garlic powder, 1 tbsp olive oil, greek yogurt, jalapeños, mango chutney, pistachios, raisins, parsley, and celery. Mix all together. You can add more mango chutney or red pepper flakes to adjust the heat.
  • Serve over greens, in a wrap, in a pita, as a dip, etc.
  • Refrigerate after making.

  • Category: Salad

Keywords: curry chicken salad, curry chicken, chicken salad