Curry Chicken Salad


Whole30 + Paleo + Keto Curry Chicken Salad

Anytime I cook with curry, it always makes me feel like my grandmother Sue Sue is cooking right next to me. She loved cooking with curry and anytime I smell or taste it, I’m taken back to special time. Truth is, I can eat chicken salad anytime and anywhere. I have been known to eat it once a week for breakfast. Yes…I love it that much.

What to serve with chicken salad?

I love adding chicken salad on top of butter lettuce or even throwing on a big veggie-heavy salad. I love chicken salad so much that I will put it in a bowl and eat it for breakfast. It is also tasty on Gluten-Free bread or tortilla and heated up in a skillet and serve with a side of fruit or fresh cut veggies. Now, if you really want to be fancy, stuff this chicken salad into an avocado. It will blow your mind simple yet flavorful it is.

How long does chicken salad last in the fridge?

I will usually only keep my chicken salad in the fridge for 4-5 days. Below is the correct way to maximize the shelf life of chicken salad.

  • Make sure to refrigerate chicken salad within two hours of preparing or purchasing.
  • Refrigerate using airtight containers. Click here for the ones I recommend.
  • If it smells funny, ALWAYS throw it out.

Can I use canned chicken?

Yes, for sure. I like the taste of fresh chicken, but if you are busy and need a quick option, canned chicken will work great. Be sure to always check and make sure there are no sneaky ingredients. In addition to canned chicken, you can also grab a rotisserie chicken that will make Sunday meal prep super easy.

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Weck Jars (for homemade mayo)


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Curry Chicken Salad

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 3.5 Cups 1x


A creamy curry chicken salad that is Whole30, Paleo and Keto compliant. This salad is great on top of greens, stuffed in an avocado and just straight from a bowl.



Curry Chicken Salad

  • 3 1/2 cups cooked diced chicken
  • 1/2 cup sliced grapes
  • 1/2 cup diced onions
  • 3 tbsp green onions
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp curry powder
  • 3/4 cup mayo
  • 1/2 tsp lemon juice
  • micro greens or radish shoots for garnish

Homemade Mayo

  • 1 cup light olive oil
  • 1/2 tsp ground mustard
  • 1/2 tsp lemon juice
  • 1/2 tsp salt
  • 1 large egg


  1. Cook your chicken as desired. Boil, grill, bake or use a compliant rotisserie chicken. Rough chop the chicken, grapes, onions. Add to a mixing bowl.
  2. Place the mixing bowl to the side and make the homemade Mayo.
  3. For the mayo, add 1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice into a wide mouth mason jar. Use the immersion blender to mix together until thick and creamy. If you don’t have an immersion blender add everything to a blender except the olive oil and turn on to slow/medium speed and slowly add the olive oil until thick and creamy.
  4. Add 3/4 cup of mayo the chicken mixture and mix together with a spoon until combined.
  5. Add a spoonful of the chicken salad into a (washed) butter lettuce cups and sprinkle with radish shoots or micro greens.
  • Category: Appetizer, Main Dish

Comments (2)

  • First off the homemade mayo is a game changer in our house. The curry chicken salad is amazing. I could eat it all day.

    • Oh I so agree!!! This chicken salad reminds me of my Sue Sue every time!! So thrilled you like the mayo.


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