Name: Curried Chicken Salad {Whole Foods Copycat}
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1.25 lb boneless, skinless chicken thighs; Extra virgin olive oil; Kosher salt, to taste; Pepper, to taste; ½ cup mayonnaise; ¼ cup mango chutney; 2 tablespoons black currants; 1 green onion, sliced (plus extra for garnish); ¼ cup toasted almonds (plus extra for garnish); 2 tablespoons curry powder

This flavor-packed curried chicken salad combines tender chicken thighs with aromatic curry, sweet mango chutney, and crunchy almonds for a delicious meal that rivals the popular Whole Foods version. Perfect for meal prep, sandwiches, or a protein-rich lunch option.

Why You’ll Love This Recipe

This curried chicken salad is a game-changer for quick meals and elegant entertaining alike. The combination of warm curry spices with sweet and savory elements creates a perfectly balanced dish that’s both satisfying and exciting. It comes together in under 30 minutes, making it ideal for busy weeknights or meal prepping. The recipe is naturally gluten-free and can be adapted to suit different dietary needs. Best of all, it tastes even better the next day as the flavors meld together, making it perfect for make-ahead lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs provide a more flavorful and tender base than breast meat, staying juicy and absorbing the curry flavors beautifully. They’re less likely to dry out and bring a richer taste to the salad.
Extra virgin olive oil helps the chicken roast to perfection while adding a subtle fruity note that complements the other ingredients.
Kosher salt enhances all the flavors in the dish without being overpowering. Its larger crystals make it easier to season the chicken evenly before roasting.
Black pepper adds a mild heat and complexity that works wonderfully with curry spices.
Mayonnaise creates the creamy base for the salad, binding all ingredients together while adding richness and tanginess.
Mango chutney introduces a sweet-tart fruity element that balances the curry spices perfectly. This ingredient is key to achieving that authentic Whole Foods flavor profile.
Black currants provide bursts of sweetness and a chewy texture contrast. These tiny dried fruits add complexity and unexpected pops of flavor throughout.
Green onions bring a mild, fresh allium flavor and a pop of color. Their subtle bite cuts through the richness of the mayo and complements the curry beautifully.
Toasted almonds contribute essential crunch and a nutty flavor that stands up well to the bold curry. The toasting process enhances their flavor and maintains their texture in the salad.
Curry powder is the star of this dish, imparting the signature golden color and warm, complex spice blend. It typically contains turmeric, coriander, cumin, and other spices that create depth of flavor.

Directions

Preheat oven to 400°F (200°C). Place chicken thighs on a baking sheet. Drizzle with olive oil and season both sides with salt and pepper.
Roast for 20 minutes, or until juices run clear and chicken is cooked through. Let cool.
Slice chicken thighs into small chunks and place in a medium bowl.
Add mayonnaise, mango chutney, black currants, green onion, toasted almonds, and curry powder. Mix well until combined.
Garnish with additional toasted almonds and sliced green onions. Serve and enjoy!

Servings and Timing

This recipe yields 3 servings, making it perfect for a small family meal or meal prep for an individual. Each serving contains approximately 400 calories, providing a satisfying yet reasonable meal option. The preparation is quick and efficient, requiring just 5 minutes of prep time and 20 minutes of cooking time, for a total of 25 minutes from start to finish. The hands-on work is minimal, allowing you to focus on other tasks while the chicken roasts.

Variations

Mediterranean Version: Swap the curry powder for Italian herbs, replace mango chutney with chopped sun-dried tomatoes, and use pine nuts instead of almonds.
Asian-Inspired: Use five-spice powder instead of curry, replace mango chutney with hoisin sauce, and substitute cashews for almonds.
Lightened Up: Replace half the mayonnaise with Greek yogurt for a tangier, lighter version with more protein.
Tropical Twist: Add diced fresh mango or pineapple along with the currants for extra sweetness and freshness.
Herb-Enhanced: Mix in fresh cilantro, mint, or basil to brighten the flavors and add aromatic notes.
Spicy Version: Add a diced jalapeño or cayenne pepper to increase the heat level for spice lovers.
Vegetarian Option: Substitute roasted chickpeas or tempeh for the chicken to create a plant-based alternative.

Storage/Reheating

This curried chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, store any extra garnishes separately and add them just before serving to maintain their texture and freshness.
Since this is typically enjoyed cold, reheating isn’t necessary. However, if you prefer it slightly warm, you can microwave it for 15-20 seconds, but be careful not to overheat as this may cause the mayonnaise to separate.
For meal prep, consider portioning the chicken salad into individual containers for grab-and-go lunches. If using for sandwiches, store the chicken salad separately from the bread to prevent sogginess, assembling just before eating.
Freezing is not recommended for this recipe as mayonnaise-based salads tend to separate and become watery when thawed, significantly changing the texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be substituted for thighs. However, be careful not to overcook them as they tend to dry out more easily. Consider reducing the roasting time to about 15-18 minutes, depending on thickness, and check for doneness with a meat thermometer (165°F/74°C).

What can I use instead of mango chutney?

If mango chutney isn’t available, you can substitute with 2-3 tablespoons of apricot jam mixed with 1 teaspoon of rice vinegar and a pinch of ginger. Alternatively, fig jam or even a tablespoon of honey with a splash of lime juice can work in a pinch.

Is there a substitute for mayonnaise to make this dairy-free?

Mayonnaise is actually dairy-free (it’s made from oil, eggs, and vinegar), so this recipe is already dairy-free. However, if you’re looking for an egg-free version, you can substitute with vegan mayonnaise or even mashed avocado for a different but delicious twist.

How can I toast almonds for this recipe?

Toast almonds by spreading them in a single layer on a baking sheet and placing in a 350°F (175°C) oven for 8-10 minutes, stirring halfway through. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.

What can I use instead of black currants?

If black currants aren’t available, golden raisins, dried cranberries, or chopped dried apricots make excellent substitutes. Each will bring a slightly different flavor profile but will provide the same sweet, chewy contrast to the curry spices.

What’s the best way to serve this chicken salad?

This versatile dish can be served on a bed of mixed greens, in lettuce cups for a low-carb option, stuffed in a pita pocket, spread on artisanal bread for sandwiches, or even with crackers or cucumber slices as an appetizer.

Can I make this recipe ahead of time?

Absolutely! In fact, this salad often tastes better after sitting for a few hours or overnight as the flavors have time to meld. It’s perfect for meal prep or making the day before a gathering.

How spicy is this curry chicken salad?

This recipe creates a mild to medium spiced dish, depending on your curry powder. For a milder version, use a sweet curry powder and reduce the amount to 1 tablespoon. For more heat, add a pinch of cayenne pepper or use a spicier curry blend.

Can I add vegetables to this chicken salad?

Yes, diced celery, red bell pepper, or even grated carrot make excellent additions for extra crunch, color, and nutrition. Add about 1/4 to 1/3 cup of any of these vegetables when mixing the salad.

Is this recipe keto-friendly?

The recipe contains some carbs from the mango chutney and currants. For a more keto-friendly version, omit the currants and substitute the mango chutney with 1 tablespoon of a sugar-free sweetener mixed with a splash of vinegar and a dash of ground ginger.

Conclusion

This Curried Chicken Salad is more than just a Whole Foods copycat—it’s a versatile, flavorful dish that can transform your meal routine. The warm curry spices, juicy chicken thighs, and perfect balance of sweet and savory elements create a memorable meal that’s as suitable for everyday lunches as it is for special gatherings.

What makes this recipe truly special is its adaptability; it can be customized based on what you have on hand and served in countless ways. The minimal cooking required belies the complex flavors you’ll achieve, making this an impressive yet accessible addition to your recipe collection.

Whether you’re meal prepping for the week ahead, looking for a protein-packed lunch option, or seeking to impress guests with something a bit different, this curried chicken salad delivers on all fronts. Give it a try and discover your new favorite way to enjoy chicken salad with a flavor-forward twist.