This yogurt curry chicken salad is a simple and delicious recipe made with coconut yogurt, fresh vegetables, and chicken.

Yogurt Curry Chicken Salad

Curry is one of my favorite flavors – its rich and spicy taste originates from traditional Indian cuisine but has become a family favorite around the world. The spice blend consists of ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.

This recipe is a fun summer twist on the classic using a curry dressing made from coconut yogurt mixed with cubed chicken, apple, celery, red onion, and raisins. It can be enjoyed on its own, with butter lettuce wraps, or with any grain-free wrap of your choice!

Ingredients Needed for Yogurt Curry Chicken Salad

• Coconut yogurt. I use the brand Culina! If you aren’t able to find a compliant store-bought version, you can make your own in the Instant Pot.
• Cubed chicken breast. You’ll want to cook this ahead of time.
• Apple. You’ll need it peeled and diced. I love using a tool like this to make quick work of peeling.
• Celery.
• Red onion.
• Raisins. Be sure to choose raisins without any added sweeteners.
• Fresh lime juice.
• Raw honey.
• Tumeric, curry powder, salt, and pepper.
• Cilantro. 
• Butter lettuce leaves. These are an optional ingredient for serving the chicken salad in.

How to Make Yogurt Curry Chicken Salad

• Prepare the curry dressing by combining coconut yogurt, honey, garam masala, lime juice, turmeric, salt, and pepper. Stir well and set aside.

• Add the chicken, apple, celery, red onion, and raisins to a large bowl and combine with the coconut yogurt mixture. Toss to thoroughly coat the salad ingredients.

• Serve topped with cilantro in butter lettuce cups.

How do you make this recipe AIP-friendly?

Nightshade ingredients like curry powder and pepper aren’t AIP friendly, but you can omit them and use a bit more turmeric and about 1/2-1 tsp of ginger in place of curry powder. Yes, it does change the flavor and doesn’t taste exactly like a normal curry… but it’s still a delicious substitute if you don’t eat nightshades!

Can you make this recipe ahead of time? How long does it keep for?

This is a great recipe to make ahead of time! If you’re planning to use it all week for meal prep, I’d recommend portioning out the components into glass containers and mixing in the dressing and cilantro just before eating for optimal freshness. This will keep well in the fridge for 2-3 days!

What can you serve this with?

This dish works great on its own, but would also be tasty with a side of regular or cauliflower rice or sides like this roasted asparagus with turmeric dressing or these grilled sweet potato fries!

You’ll also love…

• Turmeric Chicken Curry
• Paleo Avocado Chicken Salad
• Anti-Inflammatory Turmeric Chicken

Yogurt Curry Chicken Salad (Paleo, Whole30, AIP)

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• Author: Michelle
• Total Time: 20 minutes
• Yield: 4 1x
• Diet: Gluten Free

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Ingredients

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• 5 oz coconut yogurt (I use the brand Culina)
• 1 tbsp fresh lime juice
• 1/2 tsp turmeric
• 1 tsp curry powder (omit for AIP)
• 1/2 tsp salt
• 1/4 tsp black pepper (omit for AIP)
• 2 tsp honey (omit for whole30)
• 2 cups chicken breast, cooked and cubed
• 1/2 apple, peeled and diced
• 2 stalks celery, chopped
• 1/2 red onion, diced
• 2 tbsp raisins
• 2 tbsp cilantro, chopped
• Butter lettuce leaves to serve

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Instructions

1. Prepare the curry dressing by combining coconut yogurt, honey, curry powder, lime juice, turmeric, salt, and pepper. Stir well and set aside.
2. Add the chicken, apple, celery, red onion, and raisins to a large bowl and combine with the coconut yogurt mixture. Toss to thoroughly coat the salad ingredients.
3. Serve topped with cilantro in butter lettuce cups.

Notes

All nutritional facts are estimated and will vary.

• Prep Time: 20
• Category: Main Dishes
• Method: No-bake
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 174
• Fat: 3.8g
• Carbohydrates: 15.4g
• Fiber: 2g
• Protein: 19.8g