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Glass containers with curried chicken salad topped with slices of jalapeños and a side of crackers on a grey and white marble surface. There is also a glass of grape Ollipop soda and the can on the surface.
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5 — Votes 6 votes

Chicken Curry Salad Recipe

Packed with super flavorful spices, this curried chicken salad makes for the tastiest make-ahead lunch option!
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: American
Servings: 3 Servings

Ingredients

  • 3 5-ounce cans of chicken packed in water drained
  • 1 cup jicama peeled and cut into ¼-inch pieces
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 heaping tablespoons curry powder
  • 1 tablespoon garlic powder
  • 1 tablespoon turmeric powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh cilantro chopped, for garnish
  • 1 jalapeno pepper cut into rounds, for garnish

Instructions

  • In a large bowl, mix all of the ingredients (besides the cilantro and jalapeno) together.
  • Once mixed, garnish with cilantro and jalapeno and enjoy right away or packing in lunch containers and store in the fridge for later.

Notes

Add-ins and Substitutions:
  • Swap the jicama - if you’re having trouble locating jicama at your local grocery store, feel free to swap it for another crunchy-textured veggie. Celery would be great here!
  • Add golden raisins or cranberries - add golden raisins or dried cranberries for a nice hint of sweetness.
  • Omit the jalapeno - if spice isn’t your thing, feel free to omit the jalapeno garnish!
  • Use fresh shredded chicken - feel free to swap the canned chicken for either leftover shredded chicken or freshly made shredded chicken (the Instant Pot and slow cooker methods are my favorite).

Nutrition

Calories: 358kcal | Carbohydrates: 18.7g | Protein: 32.6g | Fat: 17.1g | Saturated Fat: 2.3g | Cholesterol: 57.7mg | Sodium: 577.1mg | Fiber: 9.3g | Sugar: 3g