This delightful curry chicken salad recipe gives your lunchtime sandwiches some exotic flair!

Savory shredded chicken is combined with crunchy celery and onions in a creamy blend of mayonnaise and sour cream, and seasoned with curry spice.

This flavorful salad is delicious on its own or served on low-carb sandwich bread. Try it with tasty additions of fruits or nuts!

close up of Curry Chicken Salad

Delish Chicken Salad!

  • Healthy curry chicken salad makes a light, carb-free meal served on a bed of lettuce or stuffed in a tomato.
  • Here is an easy way to introduce your family to Indian cuisine! Tone the seasoning down for kids, and add seedless grapes.
  • This tasty and budget-friendly recipe is the best way to give leftover chicken a second life.
  • Take advantage of economical family packs of chicken thighs or legs. Curry spices will tame the strong flavors of dark meat.
  • Make it ahead and let the flavors blend. Curry chicken salad in a sandwich or wrap tastes even better the next day!
mayonnaise , celery , curry powder , mustard powder , green onion , chicken , salt and pepper , sour cream with labels to make Curry Chicken Salad

Simple Ingredients

Chicken – Use any combination of dark and white meat in this recipe. The curry spice and creamy binder will mellow the flavors. Rotisserie chicken is a time-saver, and always juicy and flavorful. If cooking, you can either grill, poach, or roast the chicken used for this recipe.

Onions & Celery – These aromatic veggies add essential crunch and flavor and bring out the best in chicken. Try green or red onions for color, Vidalia or Walla Walla onions for sweetness, or pungent yellow or white cooking onions. Try adding green or red pepper for an extra layer of flavor and crunch.

Dressing – Dress curry chicken salad with a blend of full fat mayonnaise and sour cream for the best flavor. Trade Greek yogurt for sour cream and enjoy the extra tangy flavor.

Curry – This is a warm blend of Indian spices. There are slight variations in spices used, but most preparations include some combination of turmeric, cumin, ginger, and black pepper. Some also include fenugreek, coriander, garlic powder, cinnamon, or nutmeg. Use the brand you like best.

Variations – This curry chicken salad recipe gets even better with additional ingredients. Get creative with raisins, mango, or apples. Add nutty crunch with chopped cashews or peanuts. Add cayenne for a bit of heat, or go fresh with cilantro or parsley. Make a Trader Joe copycat with grated carrot, green onions, and cashews, and dress it with Greek yogurt and mayo seasoned with lemon juice and a touch of honey or Swerve.

How to Make Curry Chicken Salad

This easy recipe is ready to serve in minutes, but for the best flavor, make it ahead and chill!

  1. In a mixing bowl, combine mayonnaise with sour cream, curry, and other seasonings (as per recipe below).
  2. Stir in the shredded chicken, diced onion, and celery.
  3. Cover and refrigerate for at least 30 minutes before serving.

Enjoy in a wrap or on a sandwich with homemade easy cloud bread.

Curry Chicken Salad on lettuce

Best Recipe Tips

  • Make curry chicken salad a day ahead so the flavors can meld and develop.
  • Experiment with different curry spice blends and brands to find the one you and your family like best.

Serving and Storing Curry Chicken Salad

  • Tightly cover curry chicken salad and store in the refrigerator for 3-4 days.
  • Serve it keto-style in lettuce wraps. or salads. For a keto sandwich, pile it between slices of fluffy cloud bread, stuffed inside low-carb pita halves, or rolled up in a flaxseed wrap.

Low Carb Sandwich Stuffers

Did you make this Curry Chicken Salad recipe? Be sure to leave a comment and rating below!

Curry Chicken Salad on lettuce
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Curry Chicken Salad

Warm savory flavors make this curry chicken salad recipe something to rave about!
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Holly



  • ½ cup mayonnaise
  • 2 tablespoons sour cream , or Greek yogurt
  • ¾ teaspoon curry powder
  • ½ teaspoon mustard powder
  • teaspoon each, salt and black pepper
  • 2 cups shredded cooked chicken
  • 1 rib celery , finely diced
  • 1 green onion , thinly sliced


  • In a medium bowl, combine mayonnaise, sour cream, curry powder, mustard powder, salt, and pepper.
  • Add the chicken, celery and green onion. Mix to combine.
  • Refrigerate at least 30 minutes.
  • Serve over salad or on low carb bread.


  • Make this recipe for curry chicken salad up to a day ahead to allow flavors to develop.
  • Try experimenting with curry spice blends and brands to find the flavor you like best!
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 323kcal | Carbohydrates: 1g | Protein: 18g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 379mg | Potassium: 194mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Snack
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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