Whole Foods Curry Chicken Salad (Copycat)
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.
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.
Recipe Highlights
- This Whole Foods Curry Chicken Salad tastes just like the deli version.
- This healthy and clean eating salad tastes even better the next day after all of the flavors have combined.
- This recipe is gluten-free and dairy-free. Most mayonnaise and mango chutney brands don’t contain gluten or dairy ingredients. Always be sure to check the label first though.
Key Ingredients
I recommend using a quality mayonnaise brand that uses avocado oil or olive oil (I like the Primal Kitchen mayo). Learn more about the safest and healthiest oils to use in your kitchen (and why you never want to consume or use vegetable oils).
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
Step One
In a medium 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.
Recipe FAQs
Yes, chicken thighs will work too. Trim the fat from the thighs before cooking and then cut into chunks.
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.
Store any leftover chicken salad in a covered 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 Healthy Chicken Recipes You Might Like
- Clean Eating Chicken Salad
- Keto Chicken Fajitas
- Slow Cooker Chicken Curry with Sweet Potatoes
- Air Fryer Lemon Garlic Chicken
- Costco Chicken Salad
- Mexican Chicken Salad
Or, check out all of my Clean Eating Chicken recipes.
Don’t Miss These Copycat Chicken Recipes!
Whole Foods Curry Chicken Salad (Copycat)
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 1x
Ingredients
- 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
- In a medium mixing bowl, combine the cooked chicken, mayonnaise, mango chutney, almond, curry powder, and dried currants.
- Stir to combine. Refrigerate the salad for 30 minutes to let the flavors meld, or serve immediately.
Notes
- 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.
- 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.
- Store any leftover chicken salad in a covered container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Chicken
- Method: Easy
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- 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 studying to be a 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.
Looks delicious!
Great recipe, I love it and has been my favorite salad in Whole Foods. I just noticed today when I purchased a portion that they are incorporating chives and they use raisins in this branch in Virginia. Thank you for your dedication, wonderful!
Ohhhh great tips, thanks for sharing!
Such a great copycat recipe!