Thai Curry Chicken Salad

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This Thai curry chicken salad combines fresh pineapple, veggies, thai curry chicken and a creamy dijon dressing. It’s fresh, filling and packed with flavor! Gluten-free.

This Thai curry chicken salad is an oldie, but such a goodie that recently got a much needed photo upgrade!

This salad combines curried chicken breasts with fresh pineapple, red onion, cucumbers, bell pepper and a creamy dijon dressing. It’s fresh, bright, flavorful and filling. Basically, everything you want from a meal-sized salad!

A white bowl containing cooked sliced chicken on top of a bed of lettuce, red onion, cucumber, red bell pepper, pineapple, and a creamy dijon mustard dressing.

Why You’ll Love This Salad

  • Flavorful: This salad packs a punch with the combo of spicy curry chicken, sweet pineapple and a tangy Dijon dressing.
  • Healthy: Filled with lean chicken protein and a medley of fresh veggies, it’s as nourishing as it is delicious.
  • Simple to prepare: Despite the complex flavors, this salad is straightforward to make with easy-to-follow steps.
  • Customizable: Feel free to switch up the ingredients based on what you have on hand.
  • Meal-prep friendly: Prep the chicken and dressing in advance for a quick, easy meal later.
Ingredients measured out to make Thai Curry Chicken Salad: cucumber, curry powder, onion powder, salt, red pepper, parsley, pineapple, bell pepper, red onion, chicken breasts, lemon juice, maple syrup, lettuce, pepper, dijon and Greek yogurt.

Ingredients Needed

  • boneless skinless chicken breasts – we’re coating the chicken in a curry spice blend and cooking. This lean protein is perfect for making the salad filling and satisfying.
  • thai curry spice rub this spice rub is used for chicken. It combines curry powder, onion powder, crushed red pepper flakes, salt and dried parsley.
  • greens – feel free to use spring mix, romaine lettuce, baby spinach or a combo of those options.
  • red bell pepper – adds a burst of sweet, juicy flavor with a pop of color.
  • cucumber – provides a refreshing crunch to the salad.
  • fresh pineapple – adds a sweet twist to the salad and helps to ease the spice from the chicken.
  • red onion – adds a sharp, aromatic kick that complements the other ingredients nicely.
  • creamy dijon dressing – a super simple dressing made by whisking together Greek yogurt, dijon mustard, lemon juice, maple syrup, salt and pepper.
Collage of six photos showing the steps to make Thai Curry Chicken Salad: cooking the curry-rubbed chicken, making a creamy dressing and assembling the salads.

How to Make

Make spice rub: Start by mixing the curry powder, onion powder, red pepper flakes, sea salt and parsley together in a small dish to create your spice rub. Generously coat each chicken breast with the rub. If you have any leftover spice rub, you can store it in a sealed container for future use.

Cook chicken: Warm up a teaspoon of olive oil in a skillet set to medium heat. Add the seasoned chicken breasts to the pan and let them cook for approximately 10 minutes on each side, or until the internal temperature reads 165°F. Take the chicken out of the skillet and let it rest for a few minutes before slicing it for the salads.

Make dressing: As the chicken cooks, prepare the dressing. Combine all the dressing ingredients in a small bowl or jar and whisk them together until they’re well combined and smooth. Set the dressing aside.

Assemble salad: Arrange your choice of greens, bell pepper, cucumber, pineapple and red onion on four different plates. Top each salad with a portion of the sliced chicken. Finish each salad with a drizzle of the creamy Dijon dressing. Enjoy!

A woman's hand pouring dressing into a bowl of Thai curry chicken salad.

Creamy Dijon Dressing

The creamy dijon dressing is the star of this salad, IMO! It combines the creaminess of Greek yogurt with the tang of dijon mustard, the tartness of lemon juice and a hint of sweetness from maple syrup. Seasoned with salt and pepper, this dressing enhances every bite of the salad, perfectly balancing the spicy, sweet and savory elements.

If you don’t have Greek yogurt on hand or aren’t a fan you can easily swap it with mayonnaise instead.

A white bowl containing cooked sliced chicken on top of a bed of lettuce, red onion, cucumber, red bell pepper, and pineapple.

Substitutions & Notes

  • Swap the protein: The curry spice rub would be delicious on both shrimp and salmon, so you can easily swap the chicken with either of those options. For a vegan or vegetarian option feel free to use tofu, tempeh or chickpeas.
  • Greens: Feel free to use your favorite greens here. Mixed greens, spinach, kale or arugula will all work well in this salad.
  • Veggies: Almost any crunchy vegetable will work in this salad. Consider options like carrots, radishes, celery, cabbage and green onion. Tomatoes would also be delicious and add a burst of sweetness.
  • Pineapple: If you’re not a fan of pineapple, fresh mango, papaya or peaches could provide a similar tropical sweetness. You could also omit the fruit and this salad will still taste amazing.
  • Dressing: The dressing is what makes this salad, but if you want a different dressing option here are some ideas: honey mustard dressing, lemon vinaigrette, garlic tahini dressing or peanut dressing. Feel free to browse all of my salad dressing recipes if you want more options!
  • Add fresh herbs: I love adding fresh herbs to my salads and fresh cilantro, mint or parsley would both be great options in this salad!
Two white bowls containing the Thai curry chicken salad with a creamy dijon dressing.

How to Meal Prep & Store Leftovers

This Thai curry chicken salad is not only delicious but also ideal for meal prep! You can prep the different components for quick and easy assembly throughout the week. Here’s how you can prep this salad in advance:

  1. Prep the chicken: Coat and cook the chicken. Let it cool and then store it in an airtight container the fridge for up to 4 days.
  2. Prepare the veggies and pineapple: Chop your red bell pepper, cucumber, pineapple, and red onion, and store them in separate airtight containers in the fridge.
  3. Make the dressing: You can prepare this ahead of time as well. Once mixed, place it in an airtight container and store it in the fridge. I like to store my dressing in wide mouth mason jars with plastic lids.

When you’re ready to eat, heat up the chicken (or serve it cold) and assemble your salad as directed in the instructions!

More Meal-Sized Salads to Try

Be sure to check out my full collection of meal-sized salads as well as the full collection of salad recipes on EBF!

5 from 5 votes

Thai Curry Chicken Salad

This Thai curry chicken salad combines fresh pineapple, veggies, thai curry chicken and a creamy dijon dressing. It's fresh, filling and packed with flavor! Gluten-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients  

  • 1 lb boneless skinless chicken breasts
  • ½ Tablespoon olive oil, or avocado oil
  • spring mix, romaine lettuce or baby spinach
  • 1 red bell pepper, chopped
  • 1 cucumber, sliced
  • 2 cups fresh pineapple, chopped
  • 1 cup red onion, chopped

Thai Curry Spice Rub

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

Creamy Dijon Dressing

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

Instructions 

  • 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.
    Four seasoned chicken breasts on a baking tray.
  • Heat olive oil in a skillet over medium heat. Placed seasoned chicken breasts onto the skillet and cook for about 10 minutes on each side or until internal temperature reaches 165°F. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads.
    Four cooked chicken breasts in a cast iron skillet.
  • While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and smooth and set aside.
    A white bowl with a metal whisk and a creamy dijon mustard dressing.
  • Divide your greens, bell pepper, cucumber, pineapple and red onion on to four plates. Top each with a portion of chicken. Drizzle a little dressing over each salad, then enjoy!
    A large white bowl filled to the top with fresh salad ingredients, including cucumber, lettuce, red onion, red bell pepper, and pineapple.

Nutrition

Serving: 1 salad with dressing | Calories: 372kcal | Carbohydrates: 31g | Protein: 43g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 1257mg | Potassium: 700mg | Fiber: 6g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: thai curry chicken salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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27 Comments

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

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