Vegan Curry Chicken Salad with Apples

Total time1 hr 5 min

Prep time20 min

Cook time15 min

This bright, curry-spiced salad gets its crunch and sweetness from crisp Honeycrisp apple, thinly sliced celery, and golden raisins, all tossed together in a bowl until every bite is coated in a smooth, curry-kissed dressing brightened with a touch of lemon juice. Roasted cashews add a salty crunch if you want it, and a scatter of fresh cilantro on top brings the whole thing to life right before serving. It chills up beautifully, so you can make it ahead and let those curry flavors deepen in the fridge for at least half an hour. The texture is the real draw here — tender bites folded through crisp apple and celery, with little pops of sweetness from the raisins in every forkful. It's an easy, make-ahead lunch that works well for a vegan spread, whether you're piling it onto greens, stuffing it into a wrap, or eating it straight from the bowl. Simple, punchy, and full of texture — this one's a keeper.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
See all
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt, plus more for the poaching water

For the dressing

½ cup mayonnaise
2 tbsp plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
1 ½ tsp curry powder
1 tsp fresh lemon juice
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp black pepper

For the salad

1 medium honeycrisp or fuji apple, cored and diced into ½-inch pieces
2 stalks celery, thinly sliced
3 scallions, thinly sliced (green parts only)
¼ cup golden raisins
¼ cup roasted salted cashews, roughly chopped (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Spread on the cutting board and let cool to room temperature, about 20 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!