Curry Chicken Salad

Adulting is like … can I make double for tomorrow and will it still taste as good?
The answer to BOTH of these questions is YES!
Turmeric is known for its potent anti-inflammatory benefits and its bright, yellow color. One of the active compounds is called curcumin. It is most readily absorbed in the presence of black pepper and a dietary fat.  
Fresh avocado and plain yogurt are options I used to replace processed mayo. I like the “tang” of the yogurt against the curry powder. You can use either option! See below. 
For a vegan version, swap in mashed chickpeas instead of chicken, dairy free yogurt, or vegan mayo!


  • 3 cups cooked, shredded chicken (either breast or thigh) – for vegan option use chickpeas, tempeh, or jackfruit!
  • 1/2 cup red bell pepper, diced
  • 2 stalks of celery , diced 
  • 1/4 cup sweet or red onion, diced
  • 1 avocado, mashed with a fork
  • 1- 6-oz container of plain yogurt of choice (can use mayo if you prefer)
  • 1 tsp dijon mustard
  • 1 tsp your favorite curry powder
  • 1/2 tsp black pepper
  • 1/4 tsp pink salt
  • 1/2 lime, juice and zest (if you like lemon, swap that in!)


  • Mix all ingredients, except for chicken and onions, in a bowl and thorough combine.
  • Add chicken and onions, and mix.
  • Best served after ingredients sit together 1-2 hours but can be eaten immediately.
  • Serve on wrap or bread of choice with toppings like roasted red peppers, microgreens, tomato, cucumber slices, or more onion!

Follow, share, and like us on Social Media!

Shop the Recipe Now