Try a twist on an old favorite with this curried chicken salad! Chicken, apples, green onion, and a creamy curry dressing make this lunchtime staple extra delicious. Enjoy it on toast or eat it with your favorite crackers.
Lunch is the one meal of the day that tends to trip me up. We tend to rely on sandwiches, or leftover soup or chili. It seems like we can get stuck in a rut with lunchtime foods.
The other day I made chicken salad, but with a twist – lots of flavor from apples, curry powder, and onions. We do love classic chicken salad, but I also enjoy variations on this recipe, too.
This curried chicken salad has more flavor and texture than traditional chicken salad. It’s so tasty with homemade crackers or your favorite gluten free bread.
- boneless, skinless chicken breasts
- salt and pepper
- curry powder
- Fuji apples
- green onions
- Boil the chicken breasts until they reach an internal temperature of 170 degrees.
- Allow the chicken to cool.
- Place the chicken breasts in a food processor, and pulse until it is finely shredded.
- Finely chop the apple and slice the green onions.
- Put the chicken, apple, and onions in a bowl. Add the mayonnaise, salt, pepper, curry, and sugar. Stir well. Add more seasoning if desired.
- Chicken – I find it easiest to use boneless, skinless chicken breasts for this recipe. Boiling the chicken is an easy way to cook it. If you have leftover chicken that you’ve roasted or grilled, you can use that! I have made this with roasted chicken before and it works well.
- Mayo – Use whatever brand of mayonnaise that works for your particular needs. We like Earth Balance Vegan Mayonnaise.
- Curry Powder – I don’t find that this is spicy with this amount of curry powder, it’s just flavorful. If you want a stronger flavor, use more curry powder.
- This is delicious with crackers – try homemade oat crackers!
- You can also serve this on gluten free bread or in a gluten free pita.
- Try this in a lettuce wrap for a refreshing option!
- Try adding some dried cranberries, dried cherries, raisins, or currants to this chicken salad.
- If you can have nuts, some walnuts or pecans would be tasty in here. You could also add seeds for a little crunch.
- Sometimes I like to add some fresh cilantro to this recipe for a little more flavor.
More Gluten Free Lunch Recipes
- Pineapple Chicken Salad
- Dairy Free Cheesy Vegetable Soup
- Stuffed Sweet Potatoes
- Cilantro White Bean Dip
- Lentil Rice Sweet Potato Bowls
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Curried Chicken Salad.
- Place the chicken in a pot with water. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is no longer pink, and reaches an internal temperature of 170 degrees. This will take about 18-20 minutes.
- Place the cooked chicken breasts on a plate to cool. Slice each one in half to speed up the cooling process. It will probably take about 20-30 minutes for the chicken to cool down.
- Put the cooled, cooked chicken breasts in the food processor. Pulse a few times until the chicken is finely chopped.
- Place the chopped chicken in a bowl, and add the chopped apple and sliced green onions. Add the mayonnaise, salt, pepper, curry powder, and sugar. Stir well.
- Serve with crackers or toast.