Thai Curry Chicken Salad with a Creamy Dijon Dressing


This Thai curry chicken salad, with fresh pineapple, cucumber, bell pepper, and creamy dijon dressing, is fresh, bright, flavorful and filling. Gluten-free. 

Hi there and happy Tuesday! How’s your week going thus far?

Despite the cold weather and snow(!!) we’ve been having here I’ve still been craving salads. Lunch or dinner, it doesn’t matter — all I want is a huge salad that’s flavorful, easy to throw together and totally satisfying. To make the prep easy I like to have a couple quick cooking protein options, healthy fats and a variety of veggies on hand. Some of my favorite protein options include shrimp, edamame, tempeh, tofu, hard boiled eggs and chicken.

I’ve talked about it before, but my favorite chicken is the Whole Foods Health Starts Here Thai curry chicken. It’s curry flavored, obviously, but also has a bit of spice and salt to go along with it. It’s really the only chicken I’ve LOVED since introducing meat back into my diet. I like it so much I’ve even made my own version of the Whole Foods seasoning blend so that I can make the chicken at home without having to buy the seasoned skewers from the meat department.

Overhead shot of Thai Curry Chicken Salad with a Creamy Dijon Dressing served on a wood table.

Last summer I made a salad using the Thai curry chicken and donut peaches. It’s delicious, but donut peaches aren’t in season right now so I decided to come up with another combo.

Thai Curry Chicken Salad with a Creamy Dijon Dressing served on a wood table with a blue striped napkin.

This version has fresh pineapple (to ease the spice of the chicken), red onion, cucumbers, bell pepper and creamy dijon dressing. It’s fresh, bright, flavorful and filling. Basically, everything you want from a meal-sized salad.

Thai Curry Chicken Salad with a Creamy Dijon Dressing served on a wood table.

When it’s warm out we like to grill the chicken, but during the winter months we just cook it in a skillet on the stove top. It cooks up quickly and still tastes just as good. Even if you don’t try this exact salad combo, I highly recommend trying the Thai curry chicken — it’s delish! 🙂

If you make this Thai curry chicken salad, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Thai Curry Chicken Salad with a Creamy Dijon Dressing

5 from 2 votes
This Thai curry chicken salad, with fresh pineapple, cucumber, bell pepper, and creamy dijon dressing, is fresh, bright, flavorful and filling.
Overhead shot of Thai Curry Chicken Salad with a Creamy Dijon Dressing served on a wood table.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 salads


  • 4 boneless skinless chicken breasts, 3-4 oz each
  • spring mix, romaine lettuce or baby spinach
  • 1 red bell pepper, chopped
  • 1 cucumber, sliced
  • 2 cups chopped pineapple
  • 1 cup red onion, chopped
  • gomasio, to taste (optional)

Thai Curry Spice Rub

  • Tablespoons curry powder
  • ½ Tablespoon onion powder
  • 2-3 teaspoons crushed red pepper flakes
  • teaspoons sea salt
  • 1 teaspoon dried parsley

Creamy Dijon Dressing

  • ½ cup plain greek yogurt
  • 2 Tablespoons dijon mustard
  • Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • salt and pepper, to taste


  • Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over — just store any of the remaining non-contaminated spice mix in an airtight container for later use.
  • Heat 1 teaspoon of coconut oil in a skillet over medium heat. Placed seasoned chicken breasts into the skillet and cook for about 10 minutes on each side, until juice runs clear. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads.
  • While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and set aside.
  • Divide your greens, bell pepper, cucumber, pineapple and red onion on to four plates. Top each with a portion of chicken. Drizzle a little creamy dijon dressing over each salad and top with a sprinkle of gomasio, if using.


Serving: 1salad with dressing Calories: 287kcal Carbohydrates: 27g Protein: 31g Fat: 5g Fiber: 4g Sugar: 17g
Course: Salad
Cuisine: American


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
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Recipe Rating

    1. Alexandra Haan
      May 10, 2022 AT 9:41 am

      5 stars
      This salad is great! I made EBF’s Thai Curry Chicken one night and the next I wanted to have a salad. I unexpectedly found that she uses the same chicken recipe in this salad too. The dressing is very creamy. Will definitely be having again.

      1. Brittany Mullins
        May 11, 2022 AT 7:44 am

        Woo! So glad you loved this recipe too, Alexandra! Thanks so much for another review, I really appreciate it!

    2. Alan
      October 9, 2020 AT 5:13 am

      5 stars
      Thanks for the recipe… it looks awesome

    3. Anne Eychaner
      June 14, 2016 AT 12:29 am

      Well pretty much all the other comments on here are, “looks great, can’t wait to try it!” I know how much I appreciate reviews, not just comments – so I will say that I really enjoyed this recipe, as did my bf and a friend of mine. Loved the pineapple; the sweet was a great contrast to the spicy chicken. I used chicken tenders so it all cooked a little quicker and maybe wouldn’t have caked the spice rub on the chicken quite so much. It was spicy and delicious, and the way I prepared it, just a *little* bit much. That said I will repeat this recipe! Thanks for sharing. 🙂

      1. Brittany Mullins
        June 14, 2016 AT 8:43 am

        I really appreciate reviews (and I know my readers do too) so thank you so much for taking the time to come back and share yours. Yes, the spice rub is pretty spicy so I agree about using a little less if needed. My husband and I love spicy foods so we pile it on. 🙂

    4. Amy Greenlaw (@girlgamy)
      April 12, 2015 AT 9:28 am

      What would you suggest as a replacement for the greek yogurt if you are dairy free?

      1. Brittany Mullins
        April 12, 2015 AT 9:46 am

        I’d use a non-diary yogurt like coconut milk yogurt or almond milk yogurt.

    5. Cait’s Plate
      January 28, 2015 AT 10:32 am

      This looks AMAZING! Love how refreshing it looks and that dressing sounds right up my alley! 🙂

      1. Brittany Mullins
        January 28, 2015 AT 9:33 pm

        Thanks lady! Hope you are doing well.

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