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Curry Chicken Salad Cabbage Cups

This recipe for Curry Chicken Salad Cabbage Cups from The Whole Smiths is the perfect make-ahead lunch. It makes for manageable meal prep and you’ll look forward to eating it time and time again. 
Prep Time15 mins
Total Time15 mins
Course: Appetizer / Main / Snack, Breakfast Brunch Dinner, Lunch
Cuisine: American
Keyword: cabbage cups, healthy chicken salad, paleo chicken salad
Servings: 4 -6
Author: Michelle


  • 1 cup mayonnaise
  • 2 teaspoons curry powder ½ teaspoon garlic powder
  • 2 teaspoons white vinegar
  • 1 teaspoon honey omit for Whole30
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 rotisserie chicken shredded about 3 cups
  • 3 celery stalks chopped
  • ½ cup salted cashew pieces
  • ½ cup dried cherries or raisins, currants, dried blueberries
  • ½ cup cilantro chopped
  • 3 green onions light green and white parts sliced thinly
  • 1 head of cabbage leaves pulled off


  • In a large bowl whisk together the mayonnaise, curry powder, vinegar, honey, salt, and black pepper.
  • Add the chicken, celery, cashew, cherries, cilantro and green onions to the bowl and store to combine and coat the ingredients evenly.
  • Serve a scoop of the chicken salad in a cabbage leaf and roll into a wrap.


  • Feel free to use other types of dried fruit you have on hand, cranberries, raisins, etc.
  • The smaller you chop your chicken pieces, the better the texture of this chicken salad with be.
  • Curry paste will also work in this recipe if that is all you have on hand. the amounts will be different so add it according to taste.