Servings: 6   |  Prep: 20 mins  | Cook time: 20mins

Nutritional information: (average serve)

  • Calories: 445
  • Protein: 22g
  • Carbs: 14g
  • Fat total: 29g | Saturated Fat: 9g


680g Chicken Thighs boneless, skinless

3/4 cup Mayo

3 Tbsp Curry Powder divided

1.5 tsp Salt divided

1/4 tsp Black Pepper

1/4 tsp Cayenne

1 Granny Smith Apple Diced

2 stalks Celery Diced

1/2 cup Almonds slivered

1/4 cup Dried Cranberries


Step 1

Pre-heat oven to 190 deg C and line a baking sheet with parchment paper

Step 2

Season chicken thighs with 1 tsp salt, 1/4 tsp pepper and 1 Tbsp curry powder and place on the baking sheet and bake for about 20 minutes until completely cooked through (internal temp should be 73 deg C)

Step 3

Once chicken is cooked and cooled, chop and add to a large mixing bowl with remaining ingredients (including remaining salt & curry powder)

Stir to combine and taste for seasoning

Step 4

Let sit in the fridge for at least 30 minutes before serving (it tastes better the longer it sits)

Enjoy on its own or served over fresh greens


You can also use a shredded rotisserie chicken for this salad, but you won’t get as much curry flavour

Store your curry chicken salad in an airtight container in the fridge for up to 4 days. If it dries out a little, you can always stir in a small amount of mayo.