This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It’s delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

Curry chicken salad in a white bowl with crackers.

This curry chicken salad is loaded with flavor, packed with protein (21 grams per serving!), and easy to throw together. It has become a regular for lunch!

I am a chicken salad fanatic and am forever testing different recipes! I’ve made classic chicken salad, avocado chicken salad, cranberry walnut chicken salad, and Sonoma chicken salad (to name a few!). But this new recipe for curry chicken salad brings a whole new twist to the chicken salad game—it’s the perfect blend of savory(chicken), sweet (raisins), and a little spice(curry!).

Plus, we get a double dose of protein (which is a win since I’ve been looking for easy high-protein lunch ideas since hiring a fitness coach last year). Using Greek yogurt instead of mayonnaise, we lighten the salad, boost the protein, and create a super satiating meal that will support lean muscle and keep you full for hours.

I love spooning a generous scoop into crisp lettuce cups for a quick and easy lunch. Even better? Layer this salad on top of my cottage cheese flatbread to build a super high-protein wrap (so good!).

Ingredients you’ll need

Gather these ingredients to whip up one of the most flavorful chicken salads you’ll ever try!

Bowls with chicken, onion, yogurt, herbs and curry.

Let’s just chat about the ingredients that really make this chicken salad stand out!

Cooked Chicken: creates the protein-packed base that makes this salad so hearty. If you want a shortcut, you can use rotisserie chicken or make it from scratch with my slow cooker shredded chicken.
Greek yogurt: Keeps this salad light while sneaking in extra protein. I like to use low-fat Greek yogurt, but full-fat and no-fat also work. So always always; use what you have and love!
Curry powder: Warm, aromatic spice that adds depth and wow to the simple salad.
Raisins: may seem like an odd ingredient to add to the chicken salad, but the subtle, chewy pops of sweetness paired with the curry spices create a party in your mouth. So good!
Cashews: add a crunchy, buttery texture that gives the salad a lovely texture — because let’s be honest, texture matters!
Fresh herbs: Do not skip the herbs! They elevate the dish with a bright, fresh flavor with hardly any effort. My favorite is cilantro, but mint or parsley would work as well.

Easy substitutions

One of the best things about this curry chicken salad is how easy it is to change up! Swap in your favorite add-ins based on what you have on hand. Here are some options:

Add fruit: Mix in chopped apples or grapes for extra crunch and sweetness.
Different dried fruit: Swap raisins for golden raisins, chopped dates or dried cranberries.
Nuts: If you’re out of cashews or want a different nutty crunch, use toasted almonds, pecans or walnuts.
For the dressing: Feel free to change up the ratio of Greek yogurt and mayo. You can also use all Greek yogurt or all mayo.
Swap lime juice with lemon juice or apple cider vinegar For a slightly different tang.

How to make curry chicken salad

This flavorful curry chicken salad is made in just three simple steps: chop, mix the dressing, and stir everything together!

Start by adding the cooked chicken, celery, onions, raisins, cashews, and fresh herbs to a medium bowl.

Chicken, red onion, cashews, herbs and raisins in a bowl.

Then, in a small spouted cup or mason jar, combine Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt to make the dressing.

Add the dressing to the bowl with the chicken and stir to completely combine.

Stirring dressing with chicken salad ingredients.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Curry chicken salad on a slice of bread.

Serving ideas

Here are some delicious and easy serving ideas for your curried chicken salad:

Lettuce wraps: Spoon the salad into crisp romaine or butter lettuce leaves for a light, low-carb option.
On toast or sandwich bread: Pile it onto toasted sourdough, whole grain bread, or a croissant for a filling lunch.
With crackers or pita chips: Serve as a dip-style appetizer or snack.
Stuffed in a pita or wrap: Add greens, sliced cucumber and tomato for a quick, portable meal.
Over greens: Serve it on a bed of mixed greens or arugula for a fresh salad that has staying power.
With grains: Spoon it over quinoa, farro, or brown rice for a heartier bowl-style meal

Watch + Learn: Curry Chicken Salad Video

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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4 from 1 vote

Curry Chicken Salad with Raisins & Greek Yogurt

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It's delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

Course: Main, salad
Cuisine: American
Diet: Gluten Free

Author: Dani Spies

Prep Time10 minutes
Total Time10 minutes

Servings: 4 servings

Calories: 206kcal

Ingredients
2 cups cooked chicken, diced
1 celery rib finely diced (1/4 cup)
1/4 cup red onion finely diced
2 tablespoons raisins
¼ cup roasted and salted cashews roughly chopped
2–4 tablespoons fresh chopped herbs (cilantro, mint or parsley)
½ cup plain low-fat Greek yogurt
1 tablespoon mayonnaise
1 clove garlic crushed
1.5 teaspoons curry powder can add more to taste
1 tablespoon lime juice
1/4 teaspoon sea salt

Instructions
In a medium bowl combine cooked chicken, celery, onions, raisins, cashews and fresh herbs.

In small spouted cup or mason jar, make the dressing by combining Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Notes
Store in an airtight container in the refrigerator for up to 5 days.

Nutrition
Serving: 0.25recipe | Calories: 206kcal | Carbohydrates: 11g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

4 from 1 vote