Curried Chicken Salad


One of my absolute favorite quick meals for Sunday meal-prep day would have to be curried chicken salad. All of the flavors and textures mix so well together, it ends up being a treat for my lunch all week long. Although I tend to stick to the recipe posted below, I love to mix it up with new ingredients and textures. Make this on a Sunday (and if it lasts) you’ll have an easy grab and go lunch all week long.

Serve this on whole wheat crackers, in lettuce wraps, in baby bell peppers or a tomato, or just eat it on its own!


Curried Chicken Salad

  • Servings: 4-6
  • Time: 15 mins
  • Difficulty: easy


  • Meat of 1 rotisserie chicken, shredded (skin removed)
  • 1 honey crisp apple, diced
  • 3 stalks celery, sliced into half-moons
  • 1/2 cup of red seedless grapes, sliced in half
  • 1/4 cup sliced almonds
  • 1/2 cup plain yogurt (or mayo…or 1/2 mayo, 1/2 yogurt)
  • 1/2 cup loose cilantro leaves, coarsely chopped
  • 3 green onions, diced
  • 2 Tbsp. curry powder
  • 1 Tbsp. turmeric
  • 1 tsp. salt
  • 1 tsp. pepper


  1. Prep all of the meat, veggies, and fruit
  2. In a bowl, mix yogurt and spices. Taste and adjust spices if necessary.
  3. Mix in meat, fruits, and veggies.
  4. Stir well until combined.
  5. Serve immediately or chill in refrigerator until ready to eat.

*Will keep for about 5 days covered in refrigerator.