Quick Curry Chicken Apple Salad (No Mayo)
This quick curry chicken apple salad is an easy make-ahead lunch that you can take on the go. Made with chicken (or any protein you like), crunchy veggies, crisp apple, and no mayo, it all comes together in a matter of minutes.
5 star review
“This was really good! I need things I can grab and go like this for lunch, so was glad to have a yummy healthy lunch that wasn’t boring and was quick to make. Thanks so much for sharing!”
– Alexis
This Curry Chicken Apple Salad Makes Me Love Weekdays
As a busy mom, whenever we head into the back-to-school season, I take all the shortcuts to get back into the swing of our normal routine. And a big part of that routine means getting meals (particularly lunches) prepped ahead. Because when the week gets crazy, there is nothing better, and I mean nothing, than having a fridge full of lunches ready to grab and go. And this flavor-packed curry chicken apple salad is the perfect back to school meal prep options, because it actually tastes better the longer it sits in the fridge, just like my golden glow chicken salad with turmeric.
Now you know I love to simplify meals as much as possible, and this chicken salad is no exception. The 2-minute dressing is made with just a few key ingredients, and gets it’s golden glow from flavorful curry powder. And each bite of this salad is packed with veggies, a little sweetness from chopped apple, and of course tons of protein to keep you full all day long. Finally, throw in a handful of salty sunflower seeds for crunch and you have yourself a party!
Make it Vegetarian
Instead of chicken, add canned chickpeas to make a delicious vegetarian golden glow salad.
Tips for the Best-Ever Chicken Salad
- Leftover chicken works really well in this recipe; I love using leftovers from my 5-Ingredient Instant Pot “Rotisserie” Chicken.
- Avoid a soggy topping by adding the sunflower seeds at the very end.
Quick Curry Chicken Apple Salad (No Mayo)
Ingredients
For the Salad
- 2 cups cooked, diced chicken
- 1 cup English cucumber, diced
- 1 cup green apple, diced
- 1 cup red bell pepper, diced
- 2 Tablespoons green onion, chopped
- ¼ cup roasted, salted sunflower seeds (optional)
For the Curry Dressing
- ¼ cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 teaspoons honey
- 2 teaspoons mild curry powder
- 1 teaspoon kosher salt
- ⅓ cup extra virgin olive oil
Instructions
- Make the dressing by whisking together the lemon juice, mustard, honey, curry powder and salt in a small bowl. Drizzle in the olive oil and whisk until well smooth.
- Make the salad by combining the chicken, cucumber, apple, bell pepper, and green onion in a large bowl. Add the dressing and toss to coat.
- Allow to sit for 5-10 minutes for the flavors to absorb.
- Serve and enjoy immediately, topped with sunflower seeds, or cover and store for up to 5 days, adding the sunflowers seeds just before serving.
Notes
- Protein Swap: Use any cooked protein you like: chicken, hard boiled egg, canned + drained tuna, or chickpeas for a vegetarian option.
This was really good! I need things I can grab and go like this for lunch, so was glad to have a yummy healthy lunch that wasn’t boring and was quick to make. Thanks so much for sharing!
Alexis, so happy to hear you enjoyed this one to take on the go. Here’s to yummy healthy lunches!
This looks simple and delicious! Are you using a tortilla or wrap with the salad?
Bri, it’s really up to you. Sometimes I eat as is, but it would be equally delicious served with crackers, atop greens, or wrapped in a tortilla. I hope you enjoy!