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Chicken Curry Salad Recipe

5 — Votes 3 votes
Prep Time: 15 mins
Servings: 3 Servings
Packed with super flavorful spices, this curried chicken salad makes for the tastiest make-ahead lunch option!

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.

Nutrition Information

Nutrition Facts
Chicken Curry Salad Recipe
Amount per Serving
Calories
358
% Daily Value*
Fat
 
17.1
g
26
%
Saturated Fat
 
2.3
g
14
%
Cholesterol
 
57.7
mg
19
%
Sodium
 
577.1
mg
25
%
Carbohydrates
 
18.7
g
6
%
Fiber
 
9.3
g
39
%
Sugar
 
3
g
3
%
Protein
 
32.6
g
65
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe 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).