Bright, creamy, and full of crunch, this curry chicken salad combines a homemade Thai green curry-style sauce with the familiar textures of a classic chicken salad. It’s a protein-packed, flavor-forward lunch option that comes together quickly—ready in about 15–20 minutes—and works perfectly for meal prep or a fast weeknight dinner.
This version uses Greek yogurt as a creamy base instead of mayonnaise and a spoonful of Thai green curry paste for authentic aromatic flavor. Crisp vegetables—English peas, red pepper, and red onion—add freshness and bite. The result is a lighter chicken salad with bold Thai-inspired notes that pairs well with toast, greens, or wraps.
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“My husband and 6 year old loved this recipe. Excellent flavors and really easy to make. Thank you!” – Nicole
What is in curry chicken salad?
This recipe has two main components: a tangy, herby Thai green curry-style sauce and the chicken salad itself. The sauce is yogurt-based to keep things light, while green curry paste and warm spices supply depth. The salad combines shredded chicken with crunchy vegetables and the sauce for an easy, satisfying meal.
Green Curry Sauce
The sauce is intentionally simple and versatile. Use nonfat plain Greek yogurt for a thick, creamy texture without mayo. Thai green curry paste adds concentrated flavor—start with the amount listed and adjust to taste. Fresh cilantro and lime brighten the sauce, while turmeric, chili powder, and paprika give color and a warm spice profile. A touch of honey balances the heat and acidity.
- Yogurt: Nonfat plain Greek yogurt creates a creamy base without mayonnaise.
- Curry paste: Thai green curry paste gives the distinctive curry flavor.
- Cilantro + Lime Juice: These add freshness and acidity.
- Spices: Chili powder, turmeric, and paprika lend warmth and color.
- Honey: A small amount rounds out the flavors.
Chicken Salad
The salad includes shredded cooked chicken and crisp vegetables that contrast the creamy sauce.
- Chicken: Use cooked, shredded boneless, skinless chicken breast; leftovers or rotisserie chicken work well.
- Veggies: English peas, chopped red bell pepper, and finely diced red onion add texture and brightness.
Variations and tips
Chicken cooking methods: You can prepare the chicken several ways depending on time and convenience. For baked breasts, roast at 400°F (about 200°C) with a light drizzle of olive oil until the internal temperature reaches 165°F. Use a slow cooker or Instant Pot for hands-off batches, or simply shred a store-bought rotisserie chicken to save time.
Flavor swaps: This curry-style dressing pairs nicely with other chicken salad variations—try it in place of standard mayo in wraps, on top of mixed greens, or layered on toasted bread. If you prefer less heat, reduce or omit the chili powder and taste the curry paste before adding more.
FAQ
Is curry chicken salad spicy? It’s flavorful without being overly spicy. The level of heat depends on the curry paste and chili powder you use. Omit the chili powder or use a milder paste for a gentler spice.
Can you use rotisserie or leftover chicken? Yes—using rotisserie chicken or leftover cooked chicken is a great time saver and works perfectly in this recipe.
Storage
Store the prepared curry chicken salad in an airtight container in the refrigerator for up to 5 days. It makes a reliable meal-prep option for lunches throughout the week.
Serving suggestions
This curry chicken salad is very versatile. Try it:
- Served over mixed greens for a satisfying salad
- Scooped onto toasted bread for a crunchy sandwich
- Rolled into a tortilla or lettuce leaf for a quick wrap
- As a protein-rich topping for grain bowls
Curry Chicken Salad Recipe
Quick Thai green curry-style chicken salad made with Greek yogurt, green curry paste, and crunchy vegetables—perfect for meal-prep and packed with protein.
Author: Linley Hanson
Prep: 15 mins • Cook: 0 mins • Total: 15 mins • Servings: 6
Ingredients
Thai Green Curry Sauce
- 1 cup nonfat plain Greek yogurt
- 3 tablespoons green curry paste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 teaspoon chili powder (optional)
- 1 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 tablespoon honey
- Salt, to taste
Chicken Salad
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 1 cup English peas
- 1 red bell pepper, chopped
- 1/4 red onion, finely diced
- Salt and pepper, to taste
- Optional: sesame seeds for garnish
Instructions
- Make the curry sauce: In a medium bowl combine the Greek yogurt, green curry paste, chopped cilantro, lime juice, chili powder (if using), turmeric, paprika, honey, and a pinch of salt. Stir until smooth and taste; adjust seasoning as needed.
- Prepare the salad base: In a large bowl combine the shredded chicken, English peas, chopped red pepper, and diced red onion. Season with a little salt and pepper.
- Combine: Pour the curry sauce over the chicken and vegetables. Mix thoroughly until everything is evenly coated.
- Serve: Spoon the curry chicken salad over greens, on toast, or into wraps. Garnish with freshly cracked pepper and sesame seeds if desired.
Tips & Notes
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Make it ahead: The flavors meld nicely after a few hours, so this is ideal for meal-prep.
- Adjust spice: Reduce or omit chili powder for a milder dish, or add a dash of hot sauce for extra heat.
Nutrition (per serving, approximate)
Calories: 234 kcal, Carbohydrates: 17 g, Protein: 18 g, Fat: 11 g, Fiber: 3 g, Sugar: 11 g
Nutrition information is an estimate and should be used as a guideline.
More Chicken Salad Recipes
- BLT Chicken Salad
- Thai Peanut Chicken Salad
- Greek Yogurt Chicken Salad
- Southwest Chicken Salad
- Creamy Pesto Chicken Salad