Mark Sisson’s Curry Chicken Salad Recipe

If you’ve grown tired of the same old chicken salad—those gloppy, mayonnaise-heavy sandwiches that leave you feeling more sluggish than satisfied—then it’s time to shake things up. In this bold, vibrant curry chicken salad from Mark Sisson, you’ll find crisp apples, crunchy walnuts, and aromatic curry powder all wrapped in a creamy, avocado-oil mayonnaise base that screams flavor and freshness. What’s more, this is the kind of chicken salad that doesn’t just sit large on a bread slice—it’s built to shine on a crisp lettuce leaf, a wrap, or alongside crunchy veggies. With its Paleo-friendly formula and clean ingredients spotlighting the mayo from Mark’s own Primal Kitchen line, it gives you that “elite athlete meets everyday lunch” vibe.

This recipe brings texture, color, and balance to what was once a predictable deli staple. The crisp celery stalks and juicy apple chunks contrast beautifully with tender grilled or roasted chicken breast; meanwhile, the chopped walnuts add buttery crunch and the curry powder delivers warm spice that wraps everything together. The mayo—light but rich—serves as the glue, binding the ingredients without turning soggy. Whether you’re meal-prepping for the week or improvising a quick lunch, this chicken salad offers something you’ll actually want to reach into your fridge for.

Beyond flavor, this recipe is a style statement: clean, modern, and purpose-driven. It aligns with the emerging trend of turning simple lunches into nutrient-packed power-meals. But perhaps best of all, it proves that “salad” doesn’t have to mean boring. With one large bowl, one recipe, and one mixing spoon, you can redefine what your midday meal looks like—and how it leaves you feeling: light, satisfied, and ready for whatever comes next.

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Curry Chicken Salad

Recipe Ingredients

• 1 teaspoon curry powder
• Pinch sea salt
• Pinch black pepper
• 3 to 4 tablespoons avocado oil mayo
• 1 pound grilled chicken breast, cubed
• 3 to 4 stalks celery, chopped
• 1 cup apple, chopped
• ½ cup walnuts, chopped

How to Make Curry Chicken Salad

1. Mix spices into mayo.
2. In a separate bowl, toss chicken, celery, apple, and walnuts together.
3. Add mayo to chicken mix and stir.
4. Serve immediately wrapped in a large fresh lettuce leaf for a Paleo-friendly option.

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Curry Chicken Salad Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 390 kcal
Protein	≈ 35 g
Carbs	≈ 6 g
Sugar	≈ 4 g
Fiber	≈ 2 g
Fat	≈ 25 g

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Curry Chicken Salad Variations & Tips

• Toss in roasted sweet potato cubes: For a heartier version, add ½ cup of roasted sweet potato to the mix for extra sweetness and colour.
• Swap out the walnuts: Use chopped pecans or macadamia nuts instead of walnuts for a different-textured crunch and richer fat profile.
• Make it spicy: Add ¼ teaspoon cayenne or a pinch of chili flakes along with the curry powder for a smoky, warming finish.
• Greek-style twist: Substitute the mayo with plain full-fat Greek yogurt (or a dairy-free alternative) and use lemon-zested curry powder blend for a tangier version.
• Wrap it up: Instead of lettuce leaves, use collard green wraps or grain-free tortillas to make handheld “paleo wraps”.
• Make ahead: Prepare the chicken, walnuts, apples and celery ahead and store in a sealed container; keep the mayo-curry mixture separate until ready to mix for maximum freshness.
• Lighten the mayo: Use half mayo and half mashed avocado to boost healthy fats and skip excess processed ingredients.

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Best Curry Chicken Salad Pairings

• Simple green salad: Serve a scoop of the curry chicken salad over mixed baby greens with cucumber ribbons and cherry tomatoes for a light lunch bowl.
• Veggie sidekick: Pair with steamed or roasted broccoli, asparagus or snap peas for added fibre and colour.
• Lettuce-wrap combo: Offer with extra romaine or butter-lettuce leaves for DIY wraps—lettuce boat plus chicken salad makes for fun presentation.
• Chilled soup pairing: Serve alongside a chilled cucumber-dill soup or gazpacho for a refreshing summer combo.
• Fruit contrast: Add sliced mango or pineapple on the side to bring a tropical sweetness that balances the curry flavours.
• Low-carb side dish: Serve with cauliflower rice or spiralised zucchini to keep the meal light but satisfying.

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When to Make Curry Chicken Salad

• Weekly meal-prep powerhouse: Make a large batch on Sunday and portion into airtight containers for easy lunches throughout the week.
• Office lunch upgrade: Swap the usual sandwich for this vibrant chicken salad in a jar—just add greens on top, seal, shake, and eat.
• Picnic or potluck standout: Bring this chicken salad mixed and in a chilled dish—guests will notice the flavour upgrade over standard deli fare.
• Post-workout refuel: Pair it with boiled eggs or avocado slices for a lean-protein, healthy-fat recovery meal.
• Entertaining made easy: Serve small lettuce cups filled with the curry chicken salad as elegant, nutrient-rich appetizers at a gathering.
• School lunch swap: Use this in place of typical sandwich fillings for kids or adults who want something more exciting and wholesome.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence