Curried Chicken Salad (Whole30)

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I am building up quite the collection of chicken salad recipes.  This guy makes three, joining my Creamy Guacamole Chicken Salad and my Buffalo Chicken Salad in a perfect-lunch-trifecta!

You might ask yourself, why is chicken salad the perfect lunch?  Well... It keeps well for several days, you can package it into cute little bundles so you are ready for the whole week, and there's something oh-so satisfying about scooping your lunch onto celery sticks and eating it with your hands!

This version has a deep, warm spice flavor from the curry powder, and bites of sweetness from the raisins, and it is delicious on cold crunchy celery sticks or served over a bed of mixed greens!  Not to mention, it's Whole30/paleo and gluten free.

Curried Chicken Salad

Makes:  4-5 servings


1.25 - 1.5 lbs boneless skinless chicken breast, baked and shredded
1/2 red onion, chopped
1 tsp curry powder
1/2 cup raisins
1/2 cup Whole30 Mayo (I use this recipe from The Healthy Foodie)
salt and pepper (to taste)


In a bowl, combine mayonnaise and curry powder with a fork.  Taste for seasoning and add salt/pepper if desired.

Add chicken, red onion, and raisins, stirring to combine. 

TIP:  If you prefer a more "wet" chicken salad, add more mayo until you get to the consistency you like!

If you'd like to package it up for lunches for the week, follow the steps below.

Lay out 5 squares of plastic wrap.  Divide chicken salad evenly among the 5 squares, placing a scoop right in the middle of the sheet.  You should get about 5 half cup scoops.

Fold each of the corners/sides in to form the chicken salad into a tightly wrapped little bundle.  In five separate plastic containers, portion out 2 cups of baby spinach or mixed greens.  Top with the chicken salad bundle and store along with some cut celery stalks for grab-and-go lunches!

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