Curried Chicken Salad
Prep time
Cook time
Total time
Savory yet sweet, this gluten-free Curried Chicken Salad is exploding with flavor.
Serves: 6
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 2½ T. olive oil
  • 1 small onion, chopped
  • 2 tsp. curry powder
  • ½ tsp. salt
  • ½ tsp. fresh ground black pepper
  • ½ tsp. ground cinnamon
  • 1 large apple, finely chopped (I like gala or fuji for this recipe)
  • ½ cup dried cranberries
  • ⅓ cup walnuts, chopped
  • 3 scallion stalks, green and white portions separated
  • 2 T. mayo
  1. Season the chicken pieces with the salt and black pepper; set aside.
  2. Heat 2 T oil in a nonstick skillet over medium high heat. Once the oil is shimmering, add the onion and cook for 2 minutes, while constantly stirring. Add the curry powder, and continue to cook/stir for another 2-3 minutes.
  3. Add the additional ½ T of olive oil and chicken to the pan and let the chicken cook for 5-8 minutes or until cooked through.
  4. Add in the cinnamon and scallion whites, stirring well. Cook for 1 more minute, then add the apple, craisins, and walnuts. Continue cooking for another 1-2 minutes, until everything is warmed. Remove the curried chicken mixture from the heat and transfer to a bowl. Allow to cool for a few minutes.
  5. Once cooled a bit, stir the mayo into the chicken mixture, and garnish with the scallion greens.
  6. Serve on rice, on a bed of lettuce, as a wrap, or however else your heart desires!
Recipe by Grain Changer at