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Curry Chicken Salad

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.

  • Total Time: 10 minutes
  • Yield: 3.5 Cups 1x



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.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer, Main Dish