Coconut Curry Carrot Top Chicken Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2

Why This Recipe Exists (And Why I Love It)

To be honest, some people go crazy for curry—and typically, I’m not one of them. It’s fine, just not something I crave. But this coconut curry chicken salad? That’s a different story entirely.

I had carrot tops left over from a garden harvest and wanted to do something unexpected. They’re great in pesto, but I wanted to find a new way to make them shine. That’s when the idea of a carrot top chicken salad came to mind—except this version leans away from traditional mayo and into a creamy, dairy-free coconut milk base with warm curry spices.

One test run and I was hooked. The sweetness of jumbo raisins, crunch of celery and toasted cashews, and herbaceous carrot tops all play beautifully together. It’s bright, a little funky, a lot satisfying—and honestly, I usually eat half the bowl standing up before I even think to grab a wrap or a slice of bread.

Why You’ll Love This Recipe

• A fresh twist on classic chicken salad—no mayo needed
• Creamy coconut milk + curry = warm, balanced flavor
• Carrot tops get a starring role (and no waste!)
• Quick to make and great for meal prep, lunchboxes, or scorching summer nights
• Naturally dairy-free and full of texture

Ingredients

From the Palate Patch Garden

• Carrot Tops
• Celery
• Red Cabbage

Main Dish

• 1 cooked chicken breast, diced
• ¼ cup jumbo unsweetened red raisins
• ½ cup red cabbage, thinly sliced (optional, but adds great color and crunch)
• ¼ cup chopped carrot tops 
• ¼ cup sliced celery (about 2 stalks) + leaves if you have them
• ¼ cup canned coconut milk, chilled
• ¼ cup raw cashews, toasted
• 3 tbsp Dijon mustard
• 1 tsp curry powder
• ½ tsp ground cumin
• Salt and pepper, to taste

Instructions

These instructions assume chicken is already cooked. If not, you’ll need to start there.

Step 1: Toast the Cashews

1. In a dry skillet over medium heat, toast the cashews until golden and fragrant, about 3–4 minutes. Set aside to cool.

Step 2: Make the Salad

1. In a medium bowl, combine diced chicken, raisins, cabbage (if using), carrot tops, celery, and toasted cashews.
2. Stir in coconut milk, Dijon mustard, curry powder, cumin, salt, and pepper. 
3. Taste and adjust seasoning if needed.

Step 3: Serve and Enjoy

1. Serve immediately or refrigerate for up to 2 days. Enjoy in a sandwich, wrap, lettuce cup, or straight from the bowl (no judgment).
   

Notes & Tips

• Make it vegetarian: Sub chickpeas or roasted tofu for chicken.
• Canned coconut milk: This ingredient is non-negotiable. You must use canned coconut milk for a creamy texture. Coconut milk in a carton will not work. 
• Chill it: Letting the salad rest in the fridge for 30 minutes lets flavors meld beautifully.

Serving Suggestions

• Scoop into endive leaves for an elegant appetizer
• Serve over mixed greens for a hearty salad
• Tuck into a pita with cucumber slices for a refreshing lunch

Storage & Reheating

• Store in an airtight container in the fridge for up to 3 days
• Not suitable for freezing
• Best served cold or at room temperature

FAQs

Can I use leftover rotisserie chicken?
Yes! Just shred or dice and you're good to go.

What kind of coconut milk should I use?
Use canned, full-fat coconut milk that’s been chilled—this gives the salad a creamy texture without needing mayo.

What do carrot tops taste like?
They’re herbaceous, slightly bitter, and taste a bit like parsley with a wild edge—perfect for cutting through the sweetness of the raisins and coconut.

Your Turn!

Tried this colorful chicken salad? Let's see it! Tag @PalatePatchCSA on Instagram or leave a comment below. Whether you're team curry or curry-curious, this dish is so worth it!