Simple, quick, pack-in lunches are perfect to have ready whenever the team gets hungry. This recipe uses leftovers from a rotisserie chicken, fresh herbs, warm curry spices, dried fruit, nuts, and more for a globally inspired spin on the classic chicken that is perfect for wraps, sandwiches, lettuce cups, or just spooning onto a cracker! Easy to make ahead and dish out when ready.
From foil-wrapped sandwiches, ready to be tossed on the coals, to marinating steaks ahead of time for epic tacos or nachos, prepping meals ahead of time is our trick to making sure everyone can eat when hungry, and cleaning up is a breeze. One of our favorite meal prep methods is turning leftover chicken into this healthy Curry Chicken Salad. This quick lunch is super easy to make and can be customized to your personal preference! All you need are a few simple ingredients, and you can whip up this easy recipe in no time!
What Is Curry Chicken Salad?
For this curry chicken salad, we use up a leftover rotisserie chicken or this Grilled Lemon Pepper Chicken chopped up that tastes amazing with the warm flavors of curry powder, sweetness from chopped dried mangos, crunch and extra protein from chopped cashews, and a hit of unsweetened coconut flakes to really change up what people think of when they imagine chicken salad.
It’s hearty and yet light. The hint of sweetness from the fruit is balanced with the richness of the spice, and the pop of bright, fresh herbs really sets this one apart and has everyone raving about it!
Curry Chicken Salad Ingredients
For the Dressing:
- Mayo – You can also make homemade mayo if you prefer.
- Curry Powder
- Lemon Juice
- Agave
For the Chicken Salad:
- Chicken – Grab a rotisserie chicken from the market or one you smoked yourself at home.
- GirlCarnivore Over Easy Egg & Everything Blend
- Crisp Apples
- White Onion – You can also use red onion if you prefer.
- Crisp Celery Stalks
- Shredded Carrot
- Green Onions
- Cashews – You can also use other types of nuts, such as almonds or walnuts!
- Dried Mango
- Coconut Flakes Unsweetened
- Salt and Pepper
- Fresh Mint
For Sandwich Assembly (Optional):
- Greens – Use any type of greens you like.
- Bread – Use any kind of bread you like.
- Tomato
- Microgreens
How to Make Curry Chicken Salad
MAKE DRESSING:
- In a medium bowl, whisk mayo and curry together.
- Add lemon juice and a touch of salt.
- Stir until combined.
PREP CHICKEN
- In a large bowl, toss the chicken, GirlCarnivore Over Easy spice blend, apple, onion, celery, shredded carrots, cashews, and mangos with the creamy dressing.
- Season with salt and pepper.
- Fold in the mint and coconut flakes.
- Season with salt and pepper as desired.
STORE FOR LATER
- Store the curry chicken salad in an airtight resealable container in the fridge for at least 2 hours or up to 4 days until ready to use.
SERVE
- Serve over hearty bread as a sandwich or as desired.
Girl Carnivore EXPERT RECIPE TIPS
- Most of the add-ins are optional, which means you can add, swap, or remove anything you like to make it your own!
- Swap Greek yogurt for mayo, or use olive oil mayonnaise to reduce the calorie content!
- Make sure to shred the rotisserie chicken into small pieces so everything blends together smoothly!
- Add a pinch of cayenne pepper to the curry mayo for an extra kick!
- Make this chicken salad recipe low carb by swapping the bread for salad greens or lettuce wraps!
- Feeling wild, this recipe is a great base or starter for any variation of chicken salad, like pesto chicken salad or cranberry pecan chicken salad.
What to Serve With Curry Chicken Salad
Having a barbecue or picnic, serve this easy Curry Chicken Salad with some baked beans or deep-fried mac and cheese! Or, if you’re serving your chicken salad as an appetizer, pair it with deviled eggs!
Leftovers
- Store in an airtight container in the refrigerator for up to 3 days.
Recipe FAQs
There are tons of different ways to jazz up this recipe! Here are a few ingredients you can add to make it your own:
– Fresh grapes
– Red onion
– Lime juice
More camping recipes with Chicken
Campfire Recipes
Dutch Oven White Chicken Chili
Poultry Recipes
Grilled Chicken Chilaquiles Verdes
Campfire Recipes
Curry Chicken Kabobs with Coconut Turmeric Rice
This fun twist on the classic chicken salad recipe will become your new personal favorite for go-to lunches! With tender chicken, creamy mayo, and tons of other delicious flavors, this Curry Chicken Salad is a great way to get your protein in and keep you full until dinner! Plus, using rotisserie chicken saves you a ton of prep time, making this recipe a great choice for busybodies who can’t be bothered with a ton of effort! No mess, no worries! Also, please rate the recipe card and leave a comment below to help out the next reader!
Curry Chicken Salad
Ingredients
For the dressing
- 1/2 cup Mayo
- 1 tbsp Curry powder
- 1 tsp Lemon juice
- 1/2 tsp Agave
For the Chicken Salad
- 2 lbs Chicken cooked and chopped
- 1 tsp GirlCarnivore Over Easy Egg & Everything Blend
- 1/2 Apple cored, seeded, and diced
- ½ White onion diced
- 2 Celery stalks chopped
- ¼ cup Shredded carrot
- 3 Green onions chopped
- ¼ cup Cashews chopped
- ¼ cup Dried mango
- 1 tsp Coconut flakes unsweetened
- Salt and pepper
- 2 tbsp Fresh Mint chopped
For Sandwich Assembly (Optional)
- Greens
- Bread
- Tomato
- Microgreens
Instructions
Make Dressing:
- In a bowl, whisk Mayo and curry together.
- Add lemon juice, and a touch of salt.
- Stir until combined
Prep Chicken
- In a large bowl, toss the chicken, GirlCarnivore Over Easy spice blend, apple, onion, celery, shredded carrots, cashews, and mangos with the dressing.
- Season with salt and pepper.
- Fold in the mint and coconut flakes.
- Season with salt and pepper as desired.
Store for later
- Store the curry chicken salad in an airtight resealable contrainer in the fridge for at least 2 hours or up to 4 days until ready to use.
Serve
- Serve over hearty bread as a sandwich or as desired.
Notes
Nutrition
Bookmark this recipe now!
