Curried Chicken Salad with Spiralized Cucumbers

Curried Chicken Salad with Spiralized Cucumbers

After last week’s cucumber noodle bowl with a summer chopped chicken salad, I’ve been craving cucumber noodle bowls.

With temperatures hot and the abundance of fresh cucumbers, what’s not to love about these easy spiralized bowls?

Today’s cucumber noodle bowl features a curried chicken salad with sweet raisins and crunchy celery and almonds. This dish has the perfect balance of sweet, savory, crunchy, and refreshing.

Curried Chicken Salad with Spiralized Cucumbers

The cucumber noodles become coated with the curried chicken and each bite comes with a bit of fresh cucumber that complements that strong curry taste. The almonds give it an extra bite and some healthy fats, while the raisins give it a taste of sweet.

I’m seriously obsessed with cucumber noodle bowls, but if you aren’t set on the idea, try putting all of this in a wrap, a collard green, or even as an open-faced sandwich! If you have this as a sandwich, I’d suggest tossing together the cucumber noodles with the curried chicken mixture, for ease of serving.

I got into curried and creamy salads after writing one of the recipes for my next cookbook, Inspiralize Everything. I made Collard Wraps with Curried Egg and Apple Salad – they’re SO dreamy!

Curried Chicken Salad with Spiralized Cucumbers

No matter which way you enjoy your curried chicken salad, you’re going to love this combo. And if you’re a vegetarian, sub in eggs instead of chicken or even some mashed chickpeas and avocado. Do you!

Watch our video to learn how to spiralize a cucumber using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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5.0 from 4 reviews
Curried Chicken Salad with Spiralized Cucumbers
Prep time
Cook time
Total time
Serves: 2
  • 1 boneless, skinless chicken breast OR 1 cup cubed cooked chicken (if using pre-cooked chicken, skip the first part of this recipe’s directions)
  • salt
  • ¼ cup Greek yogurt or vegan mayonnaise or mashed ripe avocado
  • pepper (if using Greek yogurt, add in ½ teaspoon dijon mustard as well)
  • ¼ heaping cup diced celery
  • 1.5 teaspoons curry powder
  • 1 tablespoon sliced almonds
  • 1 tablespoon golden raisins
  • ½ large English cucumber
  1. Place the chicken in a saucepan or wide skillet and add water to cover. Salt the water and set over high heat and bring to a roaring simmer. Once roaring, lower heat to medium-low and let cook for 12-15 minutes or until chicken is cooked through and skin is no longer pink. Drain and cut into bite-sized cubes.
  2. While chicken cooks, prepare the curry mix: in the bottom of a medium mixing bowl, add the Greek yogurt (or vegan mayonnaise), salt, pepper, celery, curry powder, almonds, and raisins. Stir together well to combine. Set aside in the refrigerator while you wait for the chicken to finish.
  3. Spiralize the cucumber with Blade A and trim the noodles. Divide into two bowls and set aside.
  4. Once chicken is done, add it to the bowl with the curry seasoning and mix well to coat the chicken. Divide this prepared chicken mixture over the bowls with the cucumber noodles. Serve immediately.

Curried Chicken Salad with Spiralized Cucumbers

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  1. I love curried chicken so much!!

  2. Julie Ragains :

    This sounds so good! Love curried chicken salad. I know what I’ll be having for lunch next week!

  3. This looks divine! So refreshing for summer. I will take it to work for lunch (mixing the cukes with the chicken salad at the last minute.) My co-workers are going to be so jealous! Before long, they’re all going to want an Inspiralizer!!!

  4. This sounds yummy! I’m not a fan of raisins… I know I could just omit them, but is there anything I could substitute, maybe?

  5. Erica Petralia :

    Hi Ali, I have a ton of pickling cukes from my garden. Do you think I could substitute those for the English cucumber?? ~Erica

  6. Hi! Loved this idea, so I put a spin on it… Spiralized the cukes, took a can of Tuna added abit of mayo and some Gochu Jang ( Korean spicy sweetness) added a bit of kimchee on top, with toasted sesame seeds! Yum! I’m learning to love Korean spices…or maybe I was thinking of spicy tuna rolls?! Anyway it was yummy!

    • RuthDetroitArea :

      hi -I made/enjoyed this last week, I’ve got the chicken simmering to make it again today!

      This time I may double the amt of golden raisins – they plump up and add a little sweetness.

      I combined everything in one bowl, instead of serving the chicken salad on top of the cukes. There was a TB of liquid (cuke juice!) in the bottom of the bowl after the left-overs sat overnight in the fridge, I could’ve just stirred it in, but I decided to pour it off.

      I used avocado, because I had one that needed to be used – delicious (this would make a great St Patrick’s Day dish because of the bright green color!)

      Thanks for another winner! ~ ruth

  7. I’ve only had cucumber noodles once or twice, but it is actually so much tastier than I initially thought! They are refreshing and so light to eat–they also go well with anything you use them with!

  8. Yummy! Made for my honey and I for lunch. Love the simplicity of your recipes and they deliver the flavor. Thanks so much

  9. I have followed Ali on IG for a long time but just last week made my first Inspiralized recipe. I am currently doing the Whole30 diet and made some easy substitutions to make the curry chicken compliant (i.e. used Primal Mayo). It turned out amazing!! The cucumbers added so much more than I expected and left me excited to try more of her recipes. Thank you for keeping healthy delicious!

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