Curried Chicken Salad

Vanessa LaBranche, Project Bread

School Lunch

School Lunch Recipe

Curried Chicken Salad

This chicken salad is a nice alternative to the traditional version. The addition of curry powder gives the salad its vibrant yellow color. In addition, this salad takes on a sweet element from the chopped apples and dried cranberries with other aromatic ingredients you likely have on hand. If you have fresh parsley, add a handful to replace dried for better flavor.

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Yield: 50 servings, 3 oz. portions


3 cups chopped red onions
6 medium granny smith apples, chopped
12 ½ lbs cooked diced chicken
4 cups reduced fat mayonnaise
4 Tbsp curry powder
3 Tbsp dried mustard or ¼ cup of yellow mustard
4 Tbsp dried parsley
4 Tbsp garlic powder
1 Tbsp celery salt
1 Tbsp onion powder
2 cups dried cranberries


  1. Place all ingredients into a large bowl. Stir thoroughly to combine so that the seasonings, mayo and mustard are evenly distributed. Serve.

USDA Requirement

2 oz. meat/meat alternative

Nutritional Information

Calories 253 calories Saturated Fat 1.06 g Sodium 274 mg Carbohydrate 9.14 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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