Light & Healthy Curry Chicken Salad

Beautiful Curry Chicken Salad in a white bowl, which inside another white dish that has round crackers circling the salad.

This Light & Healthy Curry Chicken Salad is Always a Party Favorite 

Many years ago a friend brought her homemade Curry Chicken Salad to my house when we had a party. I fell in love. I asked her for the recipe and she said she didn’t have one. She did give me an ingredient list, but that was all. She also suggested I make basic chicken salad and add some dry curry seasoning, but this is nothing like my normal chicken salad or my Smoky Turkey salad recipe. This has less ingredients and I serve it as an appetizer not on a croissant. You could make a sandwich with this Light & Healthy Curry Chicken Salad if you like, but I prefer it as an appetizer. 

Jar of curry powder, bottle of Dukes Mayonnaise and a bag of Diamond brand sliced almonds.
I like organic and non GMO products when I can get them. I buy this mayo because it’s the only one that doesn’t have sugar added. Why would anyone want to put sugar in mayo in the first place?

Cooking without a recipe

I’ve been making this now for so long that it’s become my recipe. The friend who turned me onto this even said mine is now better than hers. Many friends have asked for the recipe, but I never really had one. So, after people kept asking for it, I finally wrote it down. Don’t get hung up on measuring anything, just eyeball it, taste it and adjust if you need to. This recipe is just a guideline or starting point. Some people like more curry powder, some don’t like onions. How the hell does anyone cook anything savory without onions? I literally have four kinds of onions in my house right now. They are totally worth all the tears because we all know that my sous chef, Pepé is not going to cut them – he’s afraid the tears will harm his wood face. I’m sure he doesn’t even have tear ducts.  <insert palm over face here> . 

One partially sliced raw chicken breast on a white cutting board with a chef knife.
Just say no to canned chicken. This is a lovely organic chicken breast and it tastes so much better. The recipe will use about two depending on the size of the breasts.

Can I use canned chicken?

You “can” if you want, but please don’t mention me if you do. I tried it once and I hated it. I have never found a good use for canned chicken. Okay, maybe I’m a food snob, but I’m okay with that, and I think we are all worth better ingredients. I still eat canned tuna if it makes you feel better, but I do buy the very highest quality. You are what you eat.  I use organic chicken, but you can cheat and use part of a rotisserie chicken, but please… not the can. I’m gonna trust you on this. 

cut up chicken breast pieces cooking in a non-stick skillet with a nutcracker who looks like a chef in the foreground to the left.
This is my go to way to cook chicken whenever I’m making a chicken salad, these No Flip Chicken Quesadillas or anytime where you want nice seared chunks of chicken. Always great in a salad.
Cooked, chopped chicken mixed with green onions, celery and almond slivers in a big steel bowl.
I like to pulse the chicken in a food processor or in batches in a mini chopper just to get a slightly smaller texture. All we need now is curry powder, mayo and to adjust seasoning. Oh, and a few crackers, and a glass of wine. Guests optional. 🙂

Here are some of my other appetizers you might like

Smoked salmon dip in a white bowl, garnished with fresh parsley and inside another white bowl that has many sliced of french bread to spread it on. Pepé, the nutcracker who looks like a chef is in the foreground to the left.

The Best Homemade Smoked Salmon Dip

Super Healthy Easy Chunky Guacamole

Best Homemade Guacamole

Pepe and Chicken quesadilla platter

No Flip Chicken Quesadillas

Beautiful Curry Chicken Salad in a white bowl, which inside another white dish that has round crackers circling the salad. All of this on a granite countertop and there's a nutcracker in the foreground to the left.

Light & Healthy Curry Chicken Salad

Stacey Mincoff
Course Appetizer, Dip, Snack
Cuisine Indian


  • 2 Pounds Chicken Breasts boneless, skinless, chopped and ready to cook (or about 2 cooked and chopped breasts)
  • 2 Tablespoons Olive Oil for cooking chicken
  • 3/4 Cup Green Onions about 5-6 chopped
  • 3/4 Cup Celery chopped
  • 5- caesa6 Tablespoons Mayonnaise
  • 3 Tablespoons Curry Powder
  • Salt and Pepper to Taste


  • Cut chicken breasts into small cubes. Heat large skillet on medium high and heat about 2 tablespoons of olive oil. Cook chicken pieces in single layer until done (about 6 minutes). You may need to cook in batches because it’s better not to crowd the chicken while cooking. If you leave it sit in the skillet without moving it around, it will sear a bit and give it a nice color and flavor. Season with salt and pepper while you cook.
  • While chicken is cooking, chop it up like you would ground beef. You’ll want smaller pieces so it doesn’t fall of your cracker later. You can also give it a few quick pulses in a food processor or a few batches in a mini chopper after it’s cooked. Remove chicken and let cool. While cooling, cut your green onions and get your other ingredients ready. Mix all together, taste and re-season if needed.
  • Now go out there and impress your friends with their new favorite appetizer.
Tried this recipe?Let us know how it was!

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