Thai Curry Chicken Salad

March 7, 2014

in Dinner in a Dash, Gluten Free, Recipes, Sides & Salads

Thai Curry Chicken Salad_main

Anytime I can make a curry out of anything, I’m all game. Some of you on Facebook requested different variations of chicken salad. I thought this was a great idea as chicken salad is such a simple and easy lunch option, but you can run out of variations pretty fast.  For a vegetarian option, I bet it would also be delicious with cubed and seared tofu instead of chicken. I might just try that next.

I’m not a fan of using mayo in chicken salad, so I used greek yogurt instead. It does a fantastic job giving it the creaminess of traditional chicken salad, but without all the extra fat and processed ingredients and sugar.

Since I’m a Thai freak, I always have curry paste and fish sauce in the fridge, but if you don’t have Thai very often, you may not have it.  Curry paste (I get the Thai Kitchen brand) lasts a very very long time. So you don’t have to worry about it going to waste if you don’t use it right away. Same goes for fish sauce.  I used such a small amount in this recipe, that you really could just skip it. But it does have a unique flavor, and I love to include a bit in Thai dishes. Not an over abundance, as it is really salty.

Thai Curry Chicken Salad_2

I added a few peanuts and coconut chips as garnish, but they are totally optional. I do have a slight obsession with roasted coconut chips (these are from Rockwell’s), so really, I could add it on just about anything.

So next time you’re stumped for a quick lunch option, I hope you give it a try! Its great spooned over greens like this, and it would also be great stuffed in a whole grain pita half, or even wrapped up in a tortilla or your favorite wrap.

Thai Curry Chicken Salad
Prep time
Total time
Recipe type: Salad
Cuisine: Thai
Yield: 1
  • ¼ cup non-fat greek yogurt
  • ½ tsp yellow (or red) Thai curry paste (I use Thai Kitchen)
  • 1 Tbsp lime juice
  • 1 packet stevia
  • ¼ tsp fish sauce
  • ½ cup chicken breast, chopped (about 3 oz)
  • ¼ cup red pepper, diced
  • 1 Tbsp green onion, chopped
  • Spinach or other salad greens
For the Garnish (optional)
  • Coconut chips
  • 1-2 tsp peanuts, chopped
  1. In a small bowl, mix together the greek yogurt, curry paste, lime juice, stevia and fish sauce.
  2. Add in chopped chicken, red pepper and green onion.
  3. Spoon over spinach or salad greens.
  4. Top with optional garnish if desired.
Serving size: Approx 1 cup (1 serving) Calories: 153 Fat: 2.4 g Carbs: 7 g Sugar: 2 g Sodium: 218 mg Fiber: 1 g Protein: 26 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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