This curried chicken salad is made from scratch and with crunchy veggies, cranberries and pecans. The ultimate protein packed lunch for the entire family.

Why Make This Curried Chicken Salad

This recipe is made from scratch, no funny business here, you make the chicken yourself. You can easily just swap out pre made rotisserie chicken if you want, but I love to make my own chicken for this meal, it adds the ultimate flavor.

This meal has crunchy fresh veggies chopped into it, they add the best texture. The pecans add a little nutty sweetness and the cranberries just bring all the curried flavors together. You can make it healthier by using plain greek yogurt. This recipe is great for meal prep. You will love the switch up for lunch. If you want a spicier chicken salad, try my Chipotle Chicken Salad, it’s fire!

What Does Curry Taste Like

Curry is an earthy, warming spice. I find curry to give a slightly sweet flavor which pairs incredibly good with savory chicken and sweet cranberries. This change up to the typical chicken salad is just what you need to spruce up lunch.

Ingredients Needed For This Recipe

• Chicken Breasts. Boneless, skinless chicken breasts.

• Seasoning. Curry, salt, pepper, paprika, garlic powder and onion powder.

• Olive Oil. This is to brown the chicken with.

• Celery. This is to add crunch and color to the chicken salad. Celery also adds some fiber to the meal.

• Carrots. Another great way to add crunch and veggie to this recipe.

• Pecans. I prefer this nut to others because it is softer, making it easier to nosh on when enjoying the curried chicken salad.

• Cranberries. You can use any dried chewy fruit, I find raisins and cranberries work best. You can also use low sugar craisins.

• Mayo. I prefer regular mayo for this recipe. Feel free to used reduced fat or plain greek yogurt to make it a bit healthier and add protein.

• Cilantro. Optional for a little garnish and extra flavor. I love the flavor of cilantro and curry together.

Steps To Make This Recipe

Step One. In a small bowl mix chicken seasonings together. Rub chicken breasts with the seasonings. Heat up a large frying pan. Add olive oil to the pan. Once the pan is hot, reduce heat to medium and add chicken breasts. Let them sit on medium heat for about 7-10 minutes on each side or until they are 165º inside and cooked through.

Step Two. Let the chicken rest for a few minutes. Prepare the veggies. Chop the carrots, celery, cilantro and pecans into small, bite sized pieces.

Step Three. Once the chicken has cooled and rested, start to shred it. Use two forks or add to a stand mixer and mix on low until chicken breasts are shredded.

Step Four. Add the chicken, cranberries, pecans, celery, carrots, curry, salt, pepper, mayo. Mix everything up well, add in cilantro if using. Pile the curried chicken salad on toasted bread with lettuce and enjoy.

Tips & FAQ’s

Recipe Variations

Chicken. You can use rotisserie chicken in place of the homemade breasts.

Pecans. Use walnuts or chopped almonds in place of pecans. Just be sure to use a softer nut so you don’t hurt your teeth.

Dried Cranberries. Swap these with grapes or any other dried fruit of choice.

Mayo. Swap out the mayo with low fat greek yogurt to cut calories if needed.

Make Ahead & Storage Tips

This meal is great for meal prep. You can make the chicken breasts ahead of time to cut down on when you make it, or make the chicken salad ahead of time and enjoy ad needed. This makes a good amount of salad and will leave you leftovers. If if gets dry at all you can just add a little more mayo.

Keep leftovers in an airtight container in the fridge for up to 7 days.

Other Lunch Recipes To Enjoy

• Chickpea Spinach Curry
• Margherita Flatbread
• Buffalo Shrimp Lettuce Cups
• Quinoa Veggies Bowls With Roasted Broccoli

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