Quick, easy, and full of flavorful, anti-inflammatory foods, this healthy curry chicken salad is the perfect way to spice up your weekday lunches. It’s also AIP, Whole30, Paleo, and seriously delicious!

Chicken salad is one of those meals I love, but always forget just how much until summer rolls around. Then I wonder why I don’t make it every single week. Multiple days a week. 

It’s just the perfect light summer dish. Delicious, nutrient dense, and quick and easy to prepare. 

This curry chicken salad is creamy, a little crunchy and uses a homemade nightshade-free curry powder for bold flavor while still being AIP. It’s also loaded with protein, healthy fats and carbs for a well balanced meal!

Why I love this curry chicken salad.

It’s super versatile

While I personally love this recipe as is, it’s also very versatile, so you can get creative with the ingredients you have on hand. Don’t have fresh grapes? Swap raisins. Use scallions instead of red onion. Not AIP? Use regular curry powder. 

It’s loaded with anti-inflammatory Turmeric

Turmeric has been used since ancient times for its medicinal properties. It contains curcumin, which fights inflammation, and can even be used as a natural pain reliever! 

It’s Naturally Gluten-free and Paleo

No crazy substitutes in this recipe, all the ingredients are naturally gluten-free, and grain-free!

Perfect for meal prepping. 

Chicken salad can be prepared well in advance making it the perfect recipe for meal prepping or on-the-go lunches. Because the only thing better than a delicious meal is an already prepared, ready to eat delicious meal!

Here’s what you need to make this delicious chicken salad:

Chicken

Coconut cream

Red grapes

Red onion

Celery

Apple

AIP Curry powder

Cilantro

Chicken salad is a fantastic way to use up leftover roasted chicken. But if you don’t have any on hand, you can easily prepare some in the instant pot or on the stove in just a few minutes. If you want to make this a completely no cook dish, canned chicken is another great option!

How to make curry chicken salad: 

This recipe is ridiculously easy to make! 

First chop your chicken into 1” pieces, along with the celery, grapes, apple and cilantro. Add them to a large bowl along with the coconut cream and spices. Then stir until everything is creamy and combined. 

And voila! Your curry chicken salad is ready to enjoy! 

How long can you store this recipe? 

Chicken salad will last 4-5 days stored in an airtight container in the refrigerator. Unfortunately, this recipe won’t freeze well, so plan on enjoying it fresh. 

Fun ways to serve curry chicken salad:

• On a bed of spring greens.  

• In lettuce or collard green wraps. 

• Celery or cucumber boats. This is fun for kids or parties! Scoop the seeds from the middle of a cucumber and fill with chicken salad. 

• Served as is, with a side of baked sweet potato fries. 

Healthy Curry Chicken Salad (AIP, Paleo, Whole30)

Quick, easy, and full of flavorful, anti-inflammatory foods, this healthy curry chicken salad is the perfect way to spice up your weekday lunches. It’s also AIP, Whole30, Paleo, and seriously delicious!

• Author: Molly
• Prep Time: 15 minutes
• Total Time: 15 minutes

Ingredients

Scale 1x2x3x

1.5 lbs cooked chicken, chopped

1 5 oz can coconut cream

1 granny smith apple, diced

1 c sliced red grapes

1/2 cup diced red onion

1/2 c diced celery

1/4 c chopped cilantro

1 tbs +1 tsp AIP curry powder

1 tbs lemon juice

½ tsp salt

Instructions

1. In a large bowl, whisk  together the coconut cream, curry powder, salt and lemon juice. 
2. Add the chicken, grapes, celery, onion, apple and cilantro to the dressing. Toss until well combined. 
3. Serve on a lettuce wrap, or salad greens and enjoy!