Curry Chicken Salad

The following recipe was originally published on GIRL CARNIVORE, a food blog for meat lovers with a variety of top-quality savory, quick, easy, and (sometimes!) healthy, barbecue recipes for aspiring cooks. You can follow Girl Carnivore on Instagram @GIRLCARNIVORE as well as on TWITTER and FACEBOOK.

Curry Chicken Salad

You'll Need

  • 1/2 cup mayo
  • 1 tbsp Curry powder
  • 1 tsp Lemon juice
  • 1/2 tsp Agave
  • 2 lbs Chicken chopped
  • 1 tsp GirlCarnivore Over Easy Egg & Everything Blend
  • 1/2 Apple cored, seeded, and diced
  • 1/2 White onion diced
  • 2 Celery stalks chopped
  • 1/4 cup Shredded carrot
  • 3 Green onions chopped
  • 1/4 cup Cashews chopped
  • 1/4 cup Dried mango
  • 1 tsp Coconut flakes unsweetened
  • Salt and pepper
  • 2 tbsp Fresh Mint chopped
  • Greens
  • Bread
  • Tomato
  • Microgreens

To Make

Make Dressing

  1. In a bowl, whisk Mayo and curry together.
  2. Add lemon juice, and a touch of salt.
  3. Stir until combined

Prep Chicken

  1. In a large bowl, toss the chicken, GirlCarnivore Over Easy spice blend, apple, onion, celery, shredded carrots, cashews, and mangos with the dressing.
  2. Season with salt and pepper.
  3. Fold in the mint and coconut flakes.
  4. Season with salt and pepper as desired.

Store for later

  1. Store the curry chicken salad in an airtight resealable container in the fridge for at least 2 hours or up to 4 days until ready to use.


  1. Serve over hearty bread as a sandwich or as desired.