Curry Chicken Salad

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


This Curry Chicken Salad will be the most flavorful thing you have for lunch. Made healthier with greek yogurt and has pistachios, golden raisins, jalapeño, mango chutney, and more! 



  • 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
  • Cuisine: Indian

Keywords: curry chicken salad, curry chicken, chicken salad