Curried Chicken Salad

Curry powder, and even the word “curry”, are British inventions dating back to the 18th century during their occupation of India. Despite not originating from cooks of the far east, curry powder is a delicious blend of spices that can give many historically bland recipes a big flavor boost. We wanted to pair a chicken salad, a traditionally American fare, with curry powder, mango, preserves, and cashews which lend a spice, crunch, and sweetness to the dish. This break from tradition gives this chicken salad a tropical, summery feel to what can sometimes be a bland and uninspired dish. Try a more modern, fresh take with this chicken salad and you’ll wonder where this recipe was your whole life.

Note: If you would like, add 1-2 tsps homemade Curry Powder to add even more flavor to this delicious meal.

Curried Chicken Salad

  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
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  • 1 lb boneless, skinless chicken breast, or 4 servings chicken breast from your protein box
  • ⅓ cup mayonnaise
  • ⅓ cup plain yogurt
  • 5 tsp curry powder
  • ½ tsp ground ginger
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp honey
  • 2 tbsp mango chutney or apricot preserves
  • 1 tbsp + 1 tsp fresh lime juice
  • 1 medium red onion, diced
  • 1 firm-ripe mango, peeled, pitted, and diced
  • ⅓ cup salted roasted cashews, coarsely chopped
  • 1 small bunch cilantro leaves, coarsely chopped


Salt and pepper chicken breast then vacuum seal (here’s our DIY vacuum sealing guide) or use already vacuum-sealed chicken from your protein box. Place the chicken in a Suvie pan, cover with water, and load into upper right cooking zone. Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Multi-Zone Settings

Protein: 155 degrees for 1 hour

Vegetable: 0 minutes

Starch: 0 minutes

While the chicken cooks, prepare the rest of the salad. In a large bowl combine the mayo, yogurt, curry powder, ginger, salt, black pepper, honey, mango chutney, lime juice, red onion, and mango. Refrigerate until cook is complete. 

After the cook remove the chicken breast pan from Suvie. Drain water from pan, discard vacuum seal bag, and pat chicken breasts dry. When the chicken is cool enough to handle shred it into bite-size pieces with two forks or your hands. Add the shredded chicken to the mixing bowl with the other ingredients.

Toss to combine and add more seasoning to taste if needed. Top the salad with the chopped cashews and cilantro.


Nutritional Information per serving (4 servings per recipe): Calories 379, Total Fat 20g, Total Carbohydrates 22g, Total Sodium 1040mg, Total Protein 27.4g

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