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This zesty curry chicken salad recipe is full of protein and perfectly balanced with sweet and savory flavors.
Trader Joe’s curry chicken salad has long been a favorite in our house. But when we moved to Barcelona seven years ago and found ourselves an ocean away from TJ’s grab-and-go option, I quickly figured out how to make my own homemade version from scratch, which honestly couldn’t be easier and (bonus) was just a fraction of the cost! ♡
Many years later, this recipe is still one of my go-to’s for a protein-packed lunch. It comes together quickly with cooked chicken (diced or shredded), toasted cashews, shredded carrots, cilantro, red onion, and a simple Greek yogurt curry sauce. I also like to add in lots of fresh red grapes for extra texture and sweetness (versus the raisins used in the TJ’s version), and prefer to lighten up the curry sauce with plain Greek yogurt instead of mayo. Together, the ingredients combine to create the perfect balance of sweet and savory flavors, crunchy and tender textures, with a perfectly spiced creamy dressing. And the leftovers taste even better the second day after the the flavors have had a chance to meld. So good!
Feel free to serve this curry chicken salad up between slices of bread to make a sandwich, roll it up in a tortilla to make a wrap, scoop it into lettuce wraps, serve it with crackers for dipping — there are so many ways to enjoy this delicious and versatile salad. So enjoy, enjoy!
Curried Chicken Salad Ingredients
Here are a few brief notes about the ingredients needed to make this curry chicken salad recipe:
Chicken: Cooked boneless skinless chicken breasts are the lean and protein-packed base for this salad, which you can either dice or shred. I usually use my baked chicken breasts recipe or shred a rotisserie chicken.
Grapes: Fresh grapes add a delicious burst of juicy texture and sweetness.
Cilantro: Chopped cilantro adds a pop of fresh flavor and vibrance to the salad. (Or if cilantro isn’t your thing, feel free to add some chopped mint!)
Carrots: Shredded carrots add crunchy texture and an extra layer of sweetness to the salad.
Cashews: Chopped toasted cashews and a delicious depth of nutty, salty flavor and protein to the salad.
Red onion: Finely-diced red onion balances out the other ingredients with a mild hint of sharp flavor.
Greek yogurt curry sauce: Then finally, we’ll toss everything with a simple curry sauce made with plain Greek yogurt, lemon juice, honey and spices (garam masala, ground ginger, ground turmeric, salt and pepper).
Chicken Salad Tips
Full instructions for how to make this curry chicken salad are included in the recipe box below, but here are a few extra tips to keep in mind:
Cool the chicken before mixing. If you are cooking the chicken before making this recipe, be sure to give it a chance to cool (which happens more quickly once the chicken has been diced) before mixing it with the other ingredients so that they stay crisp and do not wilt.
Let the flavors marinate. If you have an extra 30 minutes to spare, this salad gets even tastier after it has been refrigerated for 30 minutes, giving the flavors a chance to meld together.
Don’t forget to season. I recommend giving the curry sauce a taste before adding it to the salad to see if it needs more salt or pepper. But then be sure to test test the salad after it has all been mixed to see if you need to adjust the seasonings once again.
Customize to your liking. Please don’t hesitate to tinker around with the ingredient ratios here and customize them to your liking! For example, you’re more than welcome to add extra grapes or carrots if you prefer a sweeter salad, or you can add extra chicken or cashews for more protein, or see below for even more variations to try.
Chicken Salad Variations
Here are a few yummy variations that you’re welcome to try with this easy chicken salad recipe:
Add extra fruit: Add diced mango, apple or pineapple for extra sweetness.
Add avocado: Add diced avocado to make the salad even creamier.
Add quinoa: Add cooked quinoa to make the salad even heartier.
Add fresh mint: Add chopped fresh mint, which always pairs deliciously with curry.
Ways To Serve Chicken Salad
Looking for different ways to serve chicken salad? Here are a few we would recommend with this recipe:
Sandwiches: Serve between two slices of your favorite bread to make a classic chicken salad sandwich.
Melts: Top slices of bread with a scoop of chicken salad, a slice of cheese, and broil until the cheese is melty.
Wraps (or pitas): Serve wrapped up in a tortilla or pita to make a chicken salad wrap.
Lettuce wraps: Serve in large lettuce cups to make chicken salad lettuce wraps.
Stuffed bell peppers: Serve in hollowed-out bell peppers to make chicken salad stuffed bell peppers.
Crostini (or crackers): Serve on crostini or crackers for a simple appetizer.
More Chicken Salad Recipes
Looking for more chicken salad recipes to try? Here are a few of our favorites:
This Healthy Curry Chicken Salad recipe is quick and easy to make, and full of feel-good ingredients and mega-delicious flavor. It’s also naturally gluten-free and perfect for meal planning!
Ingredients
Scale
Chicken Salad Ingredients:
1 pound boneless skinless chicken breasts, cooked and cubed
1 cup grapes, halved
1/2 cup roughly-chopped fresh cilantro, lightly-packed
1/2 cup shredded carrots
1/3 cup chopped toasted cashews
1/4 cup finely-diced red onion
1 batch Greek Yogurt Curry Sauce (see below)
Greek Yogurt Curry Sauce Ingredients:
1 cup plain Greek yogurt
1 tablespoon freshly-squeezed lemon juice
1 tablespoon honey
1 teaspoon garam masala
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
pinch each of salt and pepper
Instructions
To Make The Chicken Salad:
Toss all ingredients together in a large bowl until combined.
Serve immediately, or store in a sealed container for up to 4 days.
To Make The Greek Yogurt Curry Sauce:
Whisk all ingredients together in a medium bowl until combined. Taste, and season with extra salt, pepper, and/or lemon juice if needed.
Notes
Source: Recipe inspired by Trader Joe’s curry chicken salad.
Ohhh this sounds great. Planning to make with chickpeas instead of chicken!
Kelly Martin —
Awesome. I just made it with chick peas. It was lovely.
If you make the recipe with chick peas, double the ounces called for when replacing the chicken with chick peas. I used toasted pecans instead of cashews. I used mint in place of cilantro. I did use the garam masala as called for as well as the turmeric. I felt the garam masala added more bitterness than desired so I bumped up the honey a little bit. We went less on the lemon juice but honestly, I think it needed it. Some critiques of the recipe claimed the amount of lemon juice wasn’t necessary – my guess is their yogurt may have been more tart than mine. Definitely use Greek yogurt for a good thickness for the sauce.
Very light and tasty recipe and perfect for this summer heat!
I keep kosher so cannot use yogurt with chicken. I will substitute mayonaise for the yogurt unless you have another suggestion.
Joseph —
I’ve seen Greek-style yogurt made from coconut milk and other plant-based milks. I’ve used that in conjunction with green bell peppers to make an ersatz guacamole without avocados….which might also work since avocado flesh is creamy.
Rachel —
The lemon juice ruined this for me. The recipe didn’t need it, and the flavor overwhelmed everything else. I had to add a lot more salt, pepper, and garam masala to overcome it. I will make it again, but at least halve the lemon juice if not omit it completely.
Hi Ali – if you can’t find scallions (what we Brits call Spring Onions!) and are making a cooked Asian dish (or you’ve got a few precious scallions but want to keep them for salads), finely shredded leeks make a really good substitute in any kind of stir-fry recipe, though they’re not good in a salad. I guess they are really a much larger version of nearly the same thing. Leeks tend to be easier to find than scallions in Europe in the winter, but we can usually still get scallions in Asian markets even when they are missing from the supermarket. I didn’t realise until recently that leeks are not so commonplace in a lot of parts of the US as they are here in Europe – we so take them for granted.
The chicken salad looks delicious – especially good that it is not smothered in mayonnaise after the last few weeks of too many treats! I’m going to have to start making a list of all the things from your blog that I want to cook, and then stick it on the fridge door, so that I can start ticking things off.
We used to have something similar to this all the time as kids during the summer, but my mom added diced Granny Smith apple to it as well, then served it up in lettuce cups. I ended up bringing the recipe to my college food service job it was always our fastest seller the weeks I made it as well. Can’t wait to try it with the cilantro – I never thought of adding that! Thanks, as always, for the great recipe!
This sounds like everything I would want in a lunch! I love making chicken salad with Greek yogurt instead of mayo. But love the addition of the extra spices. I’ll definitely be trying this one out!
Can not wait to make this! I’m doing Weight Watchers and this is only 3 points! Without the tortilla though. I will be having mine in a lettuce cup or on top of a fresh tomato during summer! Thank you!
Ina Garten’s curried chicken salad is seriously so good — I highly suggest trying it some time. This one looks much less indulgent so I will definitely be giving it try soon!
Just so you know, they stopped making the chicken salad at TJs, I loved it so much too! So you aren’t missing out ?. Can’t wait to try this recipe, thank you!!
Fellow KC friend here (I was your neighborhood neighbor over in Columbus park). I make a very similar recipe but with pecans and dried cranberries. I can not believe how much I love pecans in it!
I only have curry spice on hand. Would I substitute 2 tsp of curry for the other spices?
I cannot wait to try this! But I might throw in a few cashews as well.
Emily —
I was wondering the same thing, since that is what I have. Did you try it?
Hi Ali! I’m from New Delhi (India) and we use garam masala in our everyday kitchen for lentils, all possible curries but never thought we could use them in a salad dressing. This sounds so good. Quick question: can we use regular yogurt? And then drain all water from it and use it instead of greek yoghurt? Can’t wait to try this. Also how did you cook the chicken? Was it done in the oven? Thanks!
Like the other reviewer, I am also on Weight Watchers. I’m happy to frequently find healthy, delicious recipes on your website that I can make as written, or tweak a little to use. Thanks!!
Love! I doubled the recipe for work lunches for the bf and I this week. I used pre-grilled and ready chicken. The recipe was so easy and even more delicious! It’s hard to find recipes I look forward to eating during the week. This one is a definite keeper. Muchas gracias!
I’ve been cooking for over 20 years and this is the first time I’ve felt the need to take the time to review a recipe. This. Is. Amazing. I just can’t believe how tasty it is and how incredibly healthy it is. I’ve been sharing this with all of my friends in the cold Upper Peninsula of Michigan hoping that these warm Indian spices paired with fresh produce will make our lunches taste cozy, fresh, and healthy all wrapped into one. Thanks so much, Ally. I love following your blog and experiences.
Made this tonight! It was so easy and delicious. I love Indian flavors but most recipes require loads of ingredients – this one is simple & full of flavor. Does anyone know the nutrition facts / macro breakdown?
Made this for lunches yesterday. Hubby texted mid-day to say how yummy it was. Daughter walked in the door from school and commented that it was great. (Neither of these things has ever happened!) I enjoyed it myself, so win, win, win! Made some substitutions based on what I had: used dried apricots instead of grapes, curry instead of garam masala and mayo instead of yogurt. Added pecans to some (avoided for my allergic son.) Yum-o! A keeper, for sure!
okay. i’ve caved. i’m 16 years old and i never leave reviews since, yknow, it seems like such an old person thing to do, but i LOVE this recipe! its my go to whenever we have no dinner idea at home and some stray chicken breast and greek yoghurt. i add sweetcorn to my recipe as a wee modification, and it surely fills out 5 – 6 wraps! the whole family enjoys this, even my younger brother, who like all kids is icky about vegetables. i even made it in my home economics class as a low sodium meal. wholeheartedly, i recommend this recipe :)
Can anyone recommend a good greek yogurt? I tried to make this with some today and the taste was extremely bitter, I ended up using mayo instead but I would love a lower calorie version
Susan —
Sarah, the best Greek yogurt I’ve found (and the only one I buy) is Fage. Besides the brand, if you get the full fat, you’ll have the best flavor. Two percent isn’t bad, but the full fat can be used in place of sour cream. For any of the reduced fat versions, to use as a sub for sour cream you have to add a little sugar. Hope this helps.
Made this recipe with leftover chicken tonight. The flavours were really good! I liked that the sauce was yogurt based and enjoyed the spices. I will definitely make again for lunches. Thank you!
Those dang Costco chickens are so huge and I always pluck off the legs. So used your recipe to use up those “big breasts!”. I couldn’t find my garam masala so just used good heaping of my Japanese curry powder and bit of cinnamon, coriander and cayenne for lunch. Used walnuts. Perfectly delicious. Rest of the chicken goes to my pup. Thanks for the easy tasty recipe.
Great Recipe, I used smoked chichen breasts (60 mins at 225 degrees on the charcoal grill) subbed toasted pistachios for the cashews, did not use cilantro as I did not have any but will try the cilantro next time and added extra cayenne pepper. Very good thank you for the recipe!
This salad sounds absolutely wonderful, and like something I would definitely want to make. Having never experienced Trader Joe’s chicken curry salad (our nearest TJ’s is 550 miles away…) I would modify the recipe by adding grape tomatoes in place of the red grapes. That fits my diet better, and adds more veggies, which is a good thing. Thank you for inspiring me.
Hey, I’m Ali!
My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together. more about me »
Ohhh this sounds great. Planning to make with chickpeas instead of chicken!
Awesome. I just made it with chick peas. It was lovely.
If you make the recipe with chick peas, double the ounces called for when replacing the chicken with chick peas. I used toasted pecans instead of cashews. I used mint in place of cilantro. I did use the garam masala as called for as well as the turmeric. I felt the garam masala added more bitterness than desired so I bumped up the honey a little bit. We went less on the lemon juice but honestly, I think it needed it. Some critiques of the recipe claimed the amount of lemon juice wasn’t necessary – my guess is their yogurt may have been more tart than mine. Definitely use Greek yogurt for a good thickness for the sauce.
Very light and tasty recipe and perfect for this summer heat!
I keep kosher so cannot use yogurt with chicken. I will substitute mayonaise for the yogurt unless you have another suggestion.
I’ve seen Greek-style yogurt made from coconut milk and other plant-based milks. I’ve used that in conjunction with green bell peppers to make an ersatz guacamole without avocados….which might also work since avocado flesh is creamy.
The lemon juice ruined this for me. The recipe didn’t need it, and the flavor overwhelmed everything else. I had to add a lot more salt, pepper, and garam masala to overcome it. I will make it again, but at least halve the lemon juice if not omit it completely.
Hi Ali – if you can’t find scallions (what we Brits call Spring Onions!) and are making a cooked Asian dish (or you’ve got a few precious scallions but want to keep them for salads), finely shredded leeks make a really good substitute in any kind of stir-fry recipe, though they’re not good in a salad. I guess they are really a much larger version of nearly the same thing. Leeks tend to be easier to find than scallions in Europe in the winter, but we can usually still get scallions in Asian markets even when they are missing from the supermarket. I didn’t realise until recently that leeks are not so commonplace in a lot of parts of the US as they are here in Europe – we so take them for granted.
The chicken salad looks delicious – especially good that it is not smothered in mayonnaise after the last few weeks of too many treats! I’m going to have to start making a list of all the things from your blog that I want to cook, and then stick it on the fridge door, so that I can start ticking things off.
We used to have something similar to this all the time as kids during the summer, but my mom added diced Granny Smith apple to it as well, then served it up in lettuce cups. I ended up bringing the recipe to my college food service job it was always our fastest seller the weeks I made it as well. Can’t wait to try it with the cilantro – I never thought of adding that! Thanks, as always, for the great recipe!
This sounds like everything I would want in a lunch! I love making chicken salad with Greek yogurt instead of mayo. But love the addition of the extra spices. I’ll definitely be trying this one out!
Can not wait to make this! I’m doing Weight Watchers and this is only 3 points! Without the tortilla though. I will be having mine in a lettuce cup or on top of a fresh tomato during summer! Thank you!
Ali, this sounds really great! Updated my shopping list already to make this tomorrow for the family.
Ina Garten’s curried chicken salad is seriously so good — I highly suggest trying it some time. This one looks much less indulgent so I will definitely be giving it try soon!
Just so you know, they stopped making the chicken salad at TJs, I loved it so much too! So you aren’t missing out ?. Can’t wait to try this recipe, thank you!!
Could I make this dairy free? I’m on the whole 30 and everything else is a go. Any Greek Yogurt substitutes you would recommend?
If you make your own mayo you could make it whole30! I also think that there are a few whole30 mayo options available at places like whole foods
Fellow KC friend here (I was your neighborhood neighbor over in Columbus park). I make a very similar recipe but with pecans and dried cranberries. I can not believe how much I love pecans in it!
Loving your travels!!
I only have curry spice on hand. Would I substitute 2 tsp of curry for the other spices?
I cannot wait to try this! But I might throw in a few cashews as well.
I was wondering the same thing, since that is what I have. Did you try it?
We made this last night and loved it!!! I subbed in regular curry powder since I did not have garam masala on hand, and it was delicious!
Hi Ali! I’m from New Delhi (India) and we use garam masala in our everyday kitchen for lentils, all possible curries but never thought we could use them in a salad dressing. This sounds so good. Quick question: can we use regular yogurt? And then drain all water from it and use it instead of greek yoghurt? Can’t wait to try this. Also how did you cook the chicken? Was it done in the oven? Thanks!
This recipe looks Amazing! Thanks for sharing. I will definitely be making this for our family
Like the other reviewer, I am also on Weight Watchers. I’m happy to frequently find healthy, delicious recipes on your website that I can make as written, or tweak a little to use. Thanks!!
Love! I doubled the recipe for work lunches for the bf and I this week. I used pre-grilled and ready chicken. The recipe was so easy and even more delicious! It’s hard to find recipes I look forward to eating during the week. This one is a definite keeper. Muchas gracias!
I’ve been cooking for over 20 years and this is the first time I’ve felt the need to take the time to review a recipe. This. Is. Amazing. I just can’t believe how tasty it is and how incredibly healthy it is. I’ve been sharing this with all of my friends in the cold Upper Peninsula of Michigan hoping that these warm Indian spices paired with fresh produce will make our lunches taste cozy, fresh, and healthy all wrapped into one. Thanks so much, Ally. I love following your blog and experiences.
A great meal, easy to make, full of flavor, not to heavy, just added 1/2 tsp Indian chilli powder
This looks delish. I love curry and the way you paired it with these ingredients.
Made this tonight! It was so easy and delicious. I love Indian flavors but most recipes require loads of ingredients – this one is simple & full of flavor. Does anyone know the nutrition facts / macro breakdown?
I need the nutrition info also if anyone has it!
Made this for lunches yesterday. Hubby texted mid-day to say how yummy it was. Daughter walked in the door from school and commented that it was great. (Neither of these things has ever happened!) I enjoyed it myself, so win, win, win! Made some substitutions based on what I had: used dried apricots instead of grapes, curry instead of garam masala and mayo instead of yogurt. Added pecans to some (avoided for my allergic son.) Yum-o! A keeper, for sure!
How much curry? It is not in the recipe.
okay. i’ve caved. i’m 16 years old and i never leave reviews since, yknow, it seems like such an old person thing to do, but i LOVE this recipe! its my go to whenever we have no dinner idea at home and some stray chicken breast and greek yoghurt. i add sweetcorn to my recipe as a wee modification, and it surely fills out 5 – 6 wraps! the whole family enjoys this, even my younger brother, who like all kids is icky about vegetables. i even made it in my home economics class as a low sodium meal. wholeheartedly, i recommend this recipe :)
Can anyone recommend a good greek yogurt? I tried to make this with some today and the taste was extremely bitter, I ended up using mayo instead but I would love a lower calorie version
Sarah, the best Greek yogurt I’ve found (and the only one I buy) is Fage. Besides the brand, if you get the full fat, you’ll have the best flavor. Two percent isn’t bad, but the full fat can be used in place of sour cream. For any of the reduced fat versions, to use as a sub for sour cream you have to add a little sugar. Hope this helps.
Made this recipe with leftover chicken tonight. The flavours were really good! I liked that the sauce was yogurt based and enjoyed the spices. I will definitely make again for lunches. Thank you!
Those dang Costco chickens are so huge and I always pluck off the legs. So used your recipe to use up those “big breasts!”. I couldn’t find my garam masala so just used good heaping of my Japanese curry powder and bit of cinnamon, coriander and cayenne for lunch. Used walnuts. Perfectly delicious. Rest of the chicken goes to my pup. Thanks for the easy tasty recipe.
Great Recipe, I used smoked chichen breasts (60 mins at 225 degrees on the charcoal grill) subbed toasted pistachios for the cashews, did not use cilantro as I did not have any but will try the cilantro next time and added extra cayenne pepper. Very good thank you for the recipe!
this sounds soooo lovely! can you provide a calorie count?
This salad sounds absolutely wonderful, and like something I would definitely want to make. Having never experienced Trader Joe’s chicken curry salad (our nearest TJ’s is 550 miles away…) I would modify the recipe by adding grape tomatoes in place of the red grapes. That fits my diet better, and adds more veggies, which is a good thing. Thank you for inspiring me.