Curried Chicken Salad with Avocado (No Mayo!)

curried chicken salad stored in a glass meal prep container.

Curried Chicken Salad with Avocado (No Mayo!)

Course: Main Course

Cuisine: paleo

Keyword: curried chicken salad

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 417kcal

Author: Megan Gilmore

If you need a high-protein lunch idea that you can make ahead of time, this curried chicken salad is for you. It’s made with avocado instead of mayo, but still has a creamy texture and a unique flavor! I got this idea from a restaurant in Los Angeles called Joan’s on Third that sells this by the pint. I’m guessing their salad is made with mayo, but you won’t miss the added oil at all in this healthier version. It packs 33 grams of protein and 7 grams of fiber per serving!

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Ingredients

1 ripe avocado (about 7-8 ounces in weight)
3 tablespoons fresh lemon juice , or more to taste
1 tablespoon curry powder
1 to 2 tablespoons pure maple syrup
1 teaspoon salt , plus more to taste
¼ cup water
1 pound shredded chicken (about 2-3 cups of cooked chicken)
2 celery stalks , diced
3 green onions , chopped
½ cup fresh cilantro , chopped
½ cup raisins or cranberries (optional)
½ cup sliced almonds (optional

Instructions

In a large glass bowl, add the avocado, lemon juice, curry powder, 1 tablespoon of maple syrup, and salt. Use a fork to mash the avocado until it looks relatively smooth. Then add the water and stir again to thin the dressing.
Next, add the shredded chicken, celery, green onion, and cilantro. Stir well so that everything is evenly coated in the dressing. Then add the dried fruit and nuts, if using.
Taste the salad and make any necessary adjustments. You'll likely need to season it with more salt (I start with ¼ teaspoon at a time), and you may want to add another tablespoon of maple syrup or lemon juice. As soon as you're happy with the flavor, you can enjoy this right away. But, it will become even more flavorful after it chills in the fridge so the flavors can meld.
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Thanks to the lemon juice, the avocado won't brown in that time frame.

Video

Notes

Nutrition information is for 1/4 of the batch. This is automatically calculated, so it's just an estimate and not a guarantee.

Curry Powder Note: I tested this recipe with Simply Organic brand curry powder, which is not particularly spicy. Other brands might vary, so you can always start with 1 teaspoon at a time until you're happy with the flavor.

Update Note: This recipe was updated in June 2026 to add sliced almonds for crunch. I also made the recipe easier by mixing the avocado dressing directly in the bowl, rather than using a blender.

Nutrition