Crazy flavorful 15-minute curry chicken salad with a creamy tahini dressing that’s sure to become a staple. Like its sister Curried Chickpea Salad, this version adds bright texture and flavor with raisins, celery, crunchy cashews, green onion, and cilantro—no mayo required. Enjoy as a light lunch with crackers, stuffed into a warm pita, or straight from a spoon!
Who doesn’t love a no-cook lunch? That ease is why I keep a rotation of healthy salad recipes ready to go. Chicken salad can be hit-or-miss, so I focused on bold, balanced flavor and creamy texture without relying on mayonnaise. The secret here is a spiced tahini dressing that delivers rich, savory creaminess and bright notes from lemon and maple.
If you’ve tried the creamy broccoli salad without mayo, you know swaps like tahini or yogurt can be just as satisfying—often better—than mayo and much kinder to your body.
The low down on ingredients
- Chicken: Use about 2 cups cooked chicken, shredded or cubed. Leftover rotisserie chicken works great.
- Tahini: Sesame seed butter gives savory, nutty creaminess so you can skip the mayo while still getting satisfying texture and healthy fats.
- Olive oil: A little extra-virgin olive oil added to the tahini helps loosen the dressing and adds silkiness.
- Maple syrup: A touch of pure maple syrup balances tahini’s mild bitterness and pairs beautifully with curry.
- Curry powder: Use a mild curry powder and feel free to adjust the amount to taste; this recipe uses a flavorful but approachable quantity.
- Celery: Adds fresh crunch; red bell pepper is a fine substitute if you prefer.
- Cilantro: Fresh cilantro brightens the salad and complements the curry flavors.
- Green onion: I prefer green onions for easy prep and a gentle onion flavor. Use some of the white parts for more punch if desired.
- Cashews and raisins: The mix of toasted cashews for crunch and raisins for sweet chewiness creates irresistible texture contrast.
- Lemon: Fresh lemon juice wakes up the whole dish and balances the richness.
- Salt: Add to taste—you may need more or less depending on how seasoned your chicken is.
Let’s make it!
Place the dressing ingredients in a blender or high-speed cup in the order listed.
Blend until completely smooth. The result is a glossy, creamy dressing—no mayo required.
Combine the chicken, green onions, cilantro, celery, cashews, and raisins in a medium bowl. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. A quick squeeze of fresh lemon before serving brightens the flavors if it’s been chilled.
I hope you’re as obsessed with this fun recipe as I am!
If you make it, please consider leaving a star rating and a brief review—comments help me know what you love and guide future recipes.
This is a lively, crave-worthy chicken salad with a gorgeous golden color and satisfying mix of textures and flavors. It’s simple, versatile, and perfect for quick lunches or easy entertaining.
Lightened Up Curry Chicken Salad (No Mayo!)
5 from 4 reviews
- Author: Alexis Joseph, MS, RD
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings
- Category: Main Meals
- Method: No Cook
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
Vibrant curried chicken salad with a silky tahini dressing comes together quickly and makes an excellent make-ahead lunch. Studded with raisins, cashews, green onion, and cilantro, this lightened-up, dairy-free salad is packed with texture and flavor. Serve with crackers, in a pita, or with a spoon.
Ingredients
For the chicken salad:
- 2 cups cooked chicken, shredded or cubed
- ½ cup chopped green onions
- ⅓ cup chopped cilantro
- 1 celery rib, finely chopped
- ¼ cup roasted cashews, chopped
- 3 tbsp raisins
For the tahini dressing:
- 1 ½ tbsp extra-virgin olive oil
- 2 tbsp pure maple syrup
- 2 tbsp water
- ½ lemon, juiced (about 1 ½ tbsp)
- 3 tbsp tahini
- 2 tsp curry powder (mild)
- ¾ tsp fine sea salt, plus plenty of freshly ground black pepper
Instructions
- Place the chicken, green onions, cilantro, celery, cashews, and raisins in a medium mixing bowl.
- Combine the dressing ingredients in a blender or high-speed cup. If you’re salt-sensitive, start with ½ teaspoon salt and adjust after blending. Blend until smooth.
- Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning with more salt, pepper, or lemon as needed. Serve immediately.