The Best Curry Chicken Salad Recipe You’ll Ever Eat.

O.K. everybody calm down. It’s a bold claim, I know. But this really is a great recipe. Perhaps  the best curry chicken salad recipe in the land. Chicken, apples, mayo, curry, toasted pecans, celery and raisins. I know.  You don’t like raisins, right? You can use cranberries if you want. 

Chicken salad bright with apples celery and raisins, served on a crisp lettuce leaf on a white plate.

The first time I made this curry chicken salad, I dreamed about it for the next 3 days. The same way I dream about french fries and having a big toe that isn’t plagued with a bunion.

I originally got the recipe years ago from a guy who was a Crossfit super-enthusiast. And by Crossfit super-enthusiast I mean any person who has ever done more than one Crossfit class. If a person takes one class and THEN they think it’s a good decision to go back for a second Crossfit class, they’re automatically a deranged Crossfit enthusiast who will commit to it with a cult-like fervour.

The same guy is where I got my  No Cook Hippie Dippy Cookie recipe from. I took one Crossfit class about a decade ago and the best things I got out of it were these two recipes from the gym owner.

I serve this chicken salad cold on a leaf of romaine lettuce (like a leafy pita) which is a habit I got into after the crossfitting lunatic nice guy from the gym, decided limiting carbs was a great idea.

Because of how blindly I follow the instructions of someone with a 6 pack, I don’t ever eat this salad on bread. Only lettuce. Usually.

Gather your ingredients Martha Stewart-style. Get everything ready to go. You’re going to be working with apples, celery, grilled chicken, and lots of other good stuff. The full printable recipe is at the bottom of the post.

Curry Chicken Salad Ingredients

  • chicken
  • celery
  • apples
  • raisins
  • pecans
  • mayo
  • cayenne
  • curry
  • s&p

Dice ingredients laid out mise en place, with diced chicken being added to green bowl

This chicken salad is filled with everything good. Things that are crispy, chewy, sweet, tart, creamy and crunchy.

It’s the easiest recipe to make because there’s no cooking, it’s a dice and dump recipe.You dice your apple, celery, chicken and pecans then mix everything together and that’s it, it’s done.

White plate with mayo and spices on it being added to bowl of raisins, celery apples and chicken.

Adjust the spices so they’re how you like them. Love curry? Add more curry. Love heat? Add more cayenne. Like it creamier? Add more mayo. Watching calories? Add less.

Now let’s talk about raisins. Apparently some of you don’t like them. I don’t know why, but I’m not here to judge.

If you don’t like raisins use dried cranberries.

White salt shaker being used to adjust seasoning in curry chicken salad.

Add salt & pepper. You know. To taste.

Curry chicken salad with apples and pecans served on a romaine lettuce leaf on a small white rectangular plate.

Serve and enjoy.

Only 500 calories per meal if eaten on lettuce leaves.

The Best Curry Chicken Salad You'll Ever Eat

Quick and easy super-delicious chicken salad with a twist!
4 from 13 votes
Print Pin Rate
Course: Salad
Keyword: curry chicken salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 508kcal
Author: The Art of Doing Stuff


  • 1 cooked chicken breast chopped
  • 1 stalk celery chopped
  • ½ a red apple diced small
  • ¼ cup toasted pecans chopped
  • ¼ cup raisins
  • ¼ cup mayonnaise to start
  • ¼ tsp. curry powder
  • ¼ tsp. cayenne pepper
  • Salt & Pepper to taste


  • Combine all ingredients in bowl and mix.
  • Add additional mayonnaise or spices to taste.


Calories: 508kcal | Carbohydrates: 23g | Protein: 29g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 249mg | Potassium: 474mg | Fiber: 4g | Sugar: 6g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg

Now before you go squinching your nose up at chicken salad wrapped in a lettuce leaf as opposed to a pita or bread, I have to say, in the lettuce’s defence, that the crunch it has makes up for the lack of carbs. I honestly prefer it this way now. Also because you’re eating this on a lettuce leaf instead of two hunks of bread, you feel full but not as grossly full after eating it. Which means you have room to eat ice cream for dessert.

Honestly. The crispness of the lettuce against the creaminess of the mayonnaise is wonderfully delicious. The flavours of the salad are all very distinct. The slight hints of curry and cayenne pepper are met with the odd sweet burst of apple and raisin. Add in the freshness of the celery and the crunch of the toasted pecans and you have the perfect Curry Chicken Salad.

Sweet dreams.

The Best Curry Chicken Salad  Recipe You\'ll Ever Eat.


  1. Ann Johnson says:

    Love it and have now made it several times!

  2. Emily says:

    Perfect. Made exactly as instructed.

  3. Lea Vollmer says:

    Haven’t even made it yet and I’m already going to give it 5 stars!! Full of a bunch of favorite ingredients!! Thanks!

  4. Jen Boykin says:

    OMG i just made this for dinner and i’m standing here dipping Wheat Thins into it and i can’t stop. Thanks for the recipe. I’m addicted already.

  5. Lynn says:

    Wow–I am actually drooling a bit here! Can’t wait to try it!!

  6. Martha Blair Murphy says:

    When you say “1 cooked chicken breast,” are you talking the whole breast — both sides?

  7. Amy says:

    You are right, Karen. This is the best! This is where my rotisserie chicken leftovers go.

  8. Becky W says:

    This is an awesome recipe! My daughter asks for this chicken salad all the time. I sub chopped dried apricots for the raisins. Fantastic!

  9. whitequeen96 says:

    YUM! Looks so delicious – I’ll make it tomorrow!
    I’m really bored with my own cooking lately, so thank you!

  10. Pam says:

    I make a similar curry chicken salad and it is SO GOOD. BUT, I add a jar of Trader Joe’s mango chutney to the salad. It is incredible. I urge you to try that addition. And TJ’s mango chutney is much better than Major Grey’s supermarket chutney.

  11. Deni says:

    Absolutely 💯 % delicious! Thanks so much for sharing. Great inspiration.

  12. gretchen says:

    I’m not sure if anyone mentioned this… too many comments to check, but this could easily be made vegan by changing out the Mayo for vegan Mayo and chicken for chickpeas. Just mush the chickpeas up a little with a fork or pastry cutter or potato masher and add to the rest.

  13. Bonnie says:

    I made this today, and I used cranraisins instead of raisins. It’s very good, and I enjoyed eating it on romaine lettuce leaves (I used three small leaves so I could pick them up with my hands.) I really liked the minimum lettuce; so many salads use too much mayo. I think that I would like to decrease the cayenne a little bit and increase the curry. OR, it may depend on what type of curry you use. What kind do you use? Anyway, thanks for the recipe. I’ll bet it would be good with shrimp, too.

    • Karen says:

      Absolutely mix it up to your tastes Bonnie! I actually use curry powder from Thailand so it is a bit of a sweeter mix than a traditional curry powder. :) ~ karen!

  14. Jerry Dingus says:

    This is without a doubt my favorite dish to make with a roasted chicken. I have made it scores of times and of course, I have modified it for my own tastes but this is wonderful as is. Thanks

  15. Britt says:

    How do you cook the chicken?

  16. Sarah says:

    This sounds really delicious :)

  17. Bunny Peters says:

    I wonder if this recipe would work with leftover cooked halibut?

    Sometimes we have leftover cooked fish & I am always looking for new ways to serve it (my husband hates leftovers served the same way)….

  18. Phyllis says:

    I love your blog … and I just read the discussion about eating/raising chickens. I’m still loving what one of my teachers (Susun Weed) told us ~ that when you really love the animal you’re raising for meat, and that animal knows why you’re caring for it so deeply (you talk to it !!), then when the time comes, you’ll be eating love (!!) and ‘you are what you eat’ ….

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