Curried Chicken Salad

Curried Chicken Salad #recipe #glutenfree #chickensaladI’ve been thinking about chicken salad again recently. I love plain old chicken salad full of mayo and a slight crunch form little bits of celery. Maybe it’s because the weather has changed or because in my mind spring equals things like chicken salad. However, this time I’m dreaming of a long ago Sweetgreen salad named the Curry Gold.  How I loved that tangy chicken salad in a wrap no less that I’d pick up whenever I wandered into Georgetown. It was studded with almonds and cranberries with an fragrant but not hot indian curry dressing.

This isn’t a recreation of that salad per say but a rift on a long ago flavor profile perfect for a spring salad. I thought why not add a few chunks of pineapple to the salad in addition to the raisins.  The cool sweet bursts of pineapple accent the intense curry dressing.  I like to use a sweet indian curry so as to not make anything too spicy for my palate. If you’d like to bump up the heat you could always add a bit of cayenne. I went with crushed roasted almonds because that’s what I have in our house but sliced almonds would do well in the salad as well.  I used a yogurt and mayo based dressing to mix the chicken salad. The tartness of the yogurt really compliments the curry flavor.

Serve it on lettuce leaves if you’re looking to be carb conscious or on toasted bread if not. I’m using some toasted Udi’s in the large loaf size as a treat of a real gluten free sandwich today. However, I’m guessing that I’ll enjoy the rest of this curried chicken salad on top of a big salad later this week.

Curried Chicken Salad #recipe #glutenfree #chickensalad

Curried Chicken Salad with Raisins

Yield: 2 cups

Serving Size:


  • 1 cooked chicken breast, diced finely
  • 3 tbsp finely diced pineapple (I chopped 4 precut chunks)
  • 2 tbsp crushed roasted almonds
  • 2 tbsp golden raisins
  • 2 tbsp mayo
  • 2 tbsp plain yogurt
  • 2 tsp sweet curry powder
  • 1 tsp lemon juice
  • 1 tsp honey
  • pinch of salt


  1. In a small bowl mix together the mayo, yogurt, curry powder, lemon juice, curry powder, and salt.
  2. I think the dressing tastes best if you let it sit for ten at least ten minutes to infuse.
  3. In the meantime, combine chicken, pineapple, raisins, and almonds into a medium sized bowl and set aside.
  4. Add approximately 4 tbsp of the dressing on to the other ingredients and mix thoroughly.
  5. Serve on top of a salad, in a wrap, or on toasted bread.


Finely diced red onion and celery may be added per your preference.

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