Curry Chicken Salad

Curry Chicken Salad made with mango chutney, almonds and currants is a delicious lightened up recipe with greek yogurt.

We love Chicken salads like Healthy Waldorf Chicken Salad and Mango Curry Chicken Salad and have been enjoying them as the weather has been warming up.

Curry Chicken Salad Curry Chicken Salad with Almonds and Currants

Chicken salad is a popular option for us here with the “free” chicken breast and greek yogurt. The mixture does so well with seasonings that you don’t even miss the copious amounts of mayonnaise. The chicken salad I most wanted to eat though? Whole Foods Curry Chicken Salad.

So we did an experiment. Two LARGE containers of Whole Food’s recipe and 10 pounds of chicken breast meat roasted off in the oven. We tried fat free yogurt and mayo mixtures of all varying quantities. We added fresh mango, mango preserves, frozen mango and even mango juice. I even tried texting a couple of friends I knew worked in the hot foods department at Whole Foods for insight.

We ended up settling on half mayonnaise and half greek yogurt for the rich flavor but low points. We let the chicken sit for two hours in the fridge so the chicken soaked up all the flavors and the almonds were softened alongside the currants. Letting it sit in the fridge was huge for us in the flavor department.

What to serve with Curry Chicken Salad:

  • Lettuce wraps: I love this with butter or romaine lettuce and sliced tomatoes.
  • Core out a tomato. I know its old school diner style, but this salad served in a tomato or over tomato slices is overwhelmingly how we enjoyed the 10 pounds of chicken we cooked.
  • In a sandwich, pita or tortilla wrap as chicken salad is classically served.
  • Over a salad with lettuce, tomatoes, cucumbers and bell peppers.

Curried Chicken Salad Recipe

Looking for more easy salad recipes?

Tools used in the making of this Curry Chicken Salad:
Curry Powder: A mild, hint of sweet and overall delicious curry powder.
Silicone Mat: Prevents the white meat chicken from drying out or overcooking in the oven.
Baking Sheet: Easy, even cooking in the oven. You can also use a Cast Iron Skillet in a pinch.

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Curry Chicken Salad

Curry Chicken Salad made with mango chutney, almonds and currants is a delicious lightened up recipe with greek yogurt.
Yield 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • canola oil spray
  • 2 tablespoons curry powder
  • 1/4 cup fat free greek yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup mango chutney
  • 1/4 cup black currants
  • 1 green onion sliced (plus more for garnish)
  • 1/4 cup almonds slivered
  • 2 stalks green onions sliced thinly
  • 2 tablespoons parsley minced


  • Preheat the oven to 375 degrees and season the chicken with salt and pepper.
  • Line a cookie sheet with a silicone mat, then add the chicken and spray with canola oil spray.
  • Roast for 18-22 minutes or until juices run clear when pierced with a knife.
  • Alternately you could boil the chicken until cooked through.
  • Remove the chicken from the oven to cool, then chop into small bite sized chunks - about a half inch to an inch.
  • Toss with the remaining ingredients and let sit for 1-2 hours in the refrigerator before serving.


Calories: 278kcal | Carbohydrates: 8.9g | Protein: 36g | Fat: 10.7g | Saturated Fat: 2.5g | Cholesterol: 102mg | Sodium: 291mg | Fiber: 1.5g | Sugar: 5.2g
Weight Watchers Chicken Curry Salad
Healthy Chicken Curry Salad

About the Author: Sabrina Snyder

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.


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  1. I’m confused. The intro to the recipe says “We ended up settling on half mayonnaise and half greek yogurt for the rich flavor but low points.”… But yet, only FF yogurt was listed in the ingredient deck. Did you decide on only FF yogurt? Should we do ¼ FF yogurt and ¼ Mayo? Help!

    1. You and other eagle-eyed readers were correct, the recipe should read 1/4 cup greek yogurt and 1/4 cup mayonnaise – the first list I posted was from the next-to-last test batch I made and I forgot to update the recipe before posting because I never actually wrote down the list of ingredients from the finalized recipe. Thanks for catching it and letting me know! The post has been updated.

  2. In your post you stated you settled on half mayo and half Greek yogurt, but there is no mention of mayo in the recipe. Am I missing something?

    1. You’re not missing anything, I made a mistake! (See my response to Diane, below.) The recipe has been fixed!

  3. Hi, really looking forward to trying this recipe because I also love the WF curry chicken salad! One clarification question. In your narrative you mention that you use half mayo, half greek yogurt. However I don’t see the mayo listed in the ingredients list. Did you end up not using it? Thanks!

    1. Laura, you’re absolutely right, I neglected to include the 1/2 yogurt, 1/2 mayo version in the final recipe before posting, but it’s been fixed now.

  4. In your comments you say you settled on half mayo and half greek yogurt, but the ingredients list shows only greek yogurt. Can you clarify please?

  5. Was the mayo left out of this recipe? It says above that you settled on a combo of mayo and yogurt for the dressing. Also where is the best place to find mango chutney? Thank you in advance!

    1. The mayo was left out by mistake (see my response to Diane, below.) As for mango chutney, if they don’t have it at your local grocery store (or an Asian/Indian/Middle Eastern grocery store,) you can always find it on Amazon.

    1. Debbie, curry powder and garam masala are spice blends which can vary in their compositions, but curry tends to be more savory and turmeric-based, while garam masala tends to be sweeter and contain hints of spices like nutmeg and cinnamon.

  6. 5 stars
    I just made it with all Greek yogurt and no mayo because I printed the recipe before it was corrected, and it is still very good.  I used a sweeter mango chutney rather than the hot version.

  7. Sounds great! Can I use a precooked roasted chicken like the ones Costco has instead it myself?


  8. 5 stars
    i like curry but really have never made it. this salad is so tempting, that i’m going to cook it as soon as possible. thank you for enticing me to curry salad. plus the tip of cooking the chicken on a silicone mat is priceless – i’ll keep following you for your recipes and your tips; even as a very experienced cook, you’ve made my day.

  9. Any ideas on what I could replace mango chutney with? I’m allergic to mangoes (mild allergy, though, just some annoying hives) but would love to see if I could whip this up with an alternative!

    1. I’m soo sorry for the late reply, we had a bit of a spam glitch apparently and a ton of messages got archived. I know it’s a bit late, but you can always substitute mango chutney with apricot preserves. Hope this helps if you decide to make the recipe in the future.