Here’s a copycat version of the delicious Whole Foods Curry Chicken Salad. This salad can be served right out of the bowl, or on top of lettuce or toast. This recipe is gluten-free and dairy-free.

Whole Foods curry chicken salad on a bed of arugula.

Now you can have this popular Whole Foods chicken salad anytime you want. You only need 15 minutes and 6 ingredients to whip up this crave-worthy dish.

Why You Need This Recipe

  • This Whole Foods Curry Chicken Salad tastes just like the deli version.
  • This clean eating salad tastes even better the next day after all of the flavors have combined.
  • This recipe is gluten-free and dairy-free so it’s perfect for special diets but made with quality ingredients and no sunflower oil.

Key Ingredients

All the ingredients for curry chicken salad laid out in bowls.
  • I recommend using a quality mayonnaise brand that uses avocado oil or olive oil (I like the Primal Kitchen mayo).
  • Rotisserie chicken is great for this recipe, or you can use any type of cooked and cooled chicken.
  • Mango chutney is a less common ingredient, but it adds sweetness and is essential to a curry chicken recipe. The Brooklyn Dehli brand is low in sugar and has no high-fructose corn syrup. Mango chutney is made from ripe mangos, fresh ginger, golden raisins, & lemon juice along with garam masala spices.
  • Curry powder is anti-inflammatory because of it contains curcumin. It tastes great too. I like to keep organic curry powder in my spice drawer at all times.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Curry chicken salad ingredients in a bowl.

Step One

In a medium bowl or large bowl, combine all the ingredients.

Step Two

Stir to combine and refrigerate for 30 minutes.

Step Three

Serve by itself, on lettuce, or on toast. Feel free to top your curry chicken salad recipe with green onions, for extra crunch.

A plate of curry chicken salad on arugula.

Recipe FAQs

Can I use cooked and cut up chicken thighs instead of chicken breasts?

Yes, chicken thighs will work too. Trim the fat from the thighs before cooking and then cut into chunks.

How should I cook the chicken?

There are multiple ways to do it but an easy and effective way is to bake your chicken at 350 degrees Fahrenheit for 25 to 30 minutes.

How long is chicken salad good for?

Store any leftover chicken salad in an airtight container in the refrigerator for up to 4 days. Although you can freeze chicken salad I would not recommend it as mayo does not freeze well.

More Chicken Recipes You Might Like

Or, check out all of my Clean Eating Chicken recipes.

Don’t Miss These Copycat Chicken Recipes!

Costco Chicken Salad (Copycat Recipe)

Copycat Panera Chicken Noodle Soup (Authentic!)

Panda Express Honey Sesame Chicken (Copycat)

Air Fryer Whole Chicken (Costco Rotisserie Style)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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A plate of curry chicken salad on arugula

Whole Foods Curry Chicken Salad Recipe (Copycat)

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5 from 3 reviews

Print Recipe

Here’s a copycat version of the delicious Whole Foods Curry Chicken Salad. This salad can be served right out of the bowl, or on top of lettuce or toast. Gluten-free and dairy-free.

  • Total Time: 15 minutes
  • Yield: 6

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breasts (about 3 pieces), cooked and cut into 1-inch chunks
  • 1/2 cup prepared mayonnaise
  • 1/4 cup prepared mango chutney
  • 1/4 cup sliced or chopped almonds, toasted
  • 2 tablespoons curry powder
  • 2 tablespoons dried currants (you can also use dried cranberries or raisins, if you prefer)

Instructions

  1. In a medium mixing bowl, combine the cooked chicken, mayonnaise, mango chutney, almond, curry powder, and dried currants.
  2. Stir to combine. Refrigerate the salad for 30 minutes to let the flavors meld, or serve immediately.

Notes

  1. There are many ways to cook the chicken. My favorite method is to oven-bake the chicken breasts for 25-30 minutes at 350°F.
  2. You can also cook chicken in the Instant Pot. Place the chicken pieces on top of the trivet. Add one cup of water and lock on the lid. Set the time to 10 minutes at high pressure. Let the pressure come down naturally for 10 minutes, then remove the lid, and use tongs to transfer the cooked chicken to a serving plate.
  3. Store any leftover chicken salad in a covered container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 297
  • Sugar: 8.2 g
  • Sodium: 157.1 mg
  • Fat: 19 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 13.3 g
  • Fiber: 2.1 g
  • Protein: 18.9 g
  • Cholesterol: 62.9 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.