This Curried Chicken Papaya Salad recipe is a great way to bring the tropics to your table. Served in a half papaya is the perfect warm weather salad. This adaptation of a restaurant meal we loved in Maui is egg free and free from the top 9 allergens along with being gluten free.
Jump to:
- The Quick Lowdown
- Why We Like This Chicken Papaya Salad Recipe
- Ingredients
- Ingredient Tips
- Instructions/Directions and Tips to Make Curried Chicken Papaya Salad
- Substitutions
- Equipment
- Storage and Reheating Instructions
- Timesaving Tip
- FAQ
- What To Pair With Curried Papaya Salad
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown
Flavour: A creamy curry salad with a sweet boost from the papaya.
Speed: Not super quick but if you use left over cooked chicken it can be ready in minutes.
Difficulty: Beginner. Perfect for those learning.
Return for effort: Well worth it! This isn't a high effort recipe.
Why We Like This Chicken Papaya Salad Recipe
This Curried Chicken Papaya Salad recipe is based on one I used to order when we went to Maui. The hotel we stayed at had the BEST chicken salad served in a half of a papaya. I would get it for lunch everyday from the restaurant or from the deli if we were going out and doing anything. When we came home I craved this salad for months.
This chicken papaya recipe is recreated from my memory and adapted for our allergies. It is something we make anytime we miss the taste of our holidays past and the sunshine.
Ingredients
Salad
- Granny Smith Apple
- Celery
- Avocado
- Onion
- Pepitas pumpkin seeds
- Papaya
The Chicken
- Cooked and diced chicken
OR
If you are cooking chicken for the recipe:
- Raw chicken breasts
- Olive Oil
- Curry Powder
- Salt and pepper
See recipe card for quantities.
Ingredient Tips
Mayonnaise
To keep this Curried Chicken Papaya Salad recipe top 8 allergens free the mayonnaise needs to be egg free and soy free. The easiest way to replace regular mayonnaise is to use a vegan mayonnaise. Double check the vegan mayonnaises in the stores as some are made with soy, those are not safe for top 8 diet restrictions. There are some made with avocado oil rather than soy but not all of those are egg free.
One of the other issues with mayonnaise replacements is that they usually contain mustard, which is something we cannot use in our home.
Mayo Tip
We have found a top allergen free mayonnaise from Quebec that can be purchased in some stores there. The company is called Mama yo! Mayonnaise and does sell their products on their website. This is our favourite mayo replacement that is safe for us.
Hellman's Mayo also makes a vegan mayo that may be a good place to start checking out for some. Be sure to check it out with the company and if the facilities and lines are shared with any of your allergies.
Apple
A crisp and sour apple is the best in this chicken papaya recipe as the texture of the apple helps to give the salad a firmness. The tartness helps to balance the curry flavour.
Apple Tip
Our favourite apple to use is a Granny Smith. They have the right amount of tart and crunch for this recipe.
Curry Powder
We use a mild curry powder but a medium one would work well in this fresh tasting salad to contrast with the cooling papaya and avocado.
Spice Tip
Curry powder is a blend of spices and some contain mustard. Check with the manufacturer that your spices are safe for you. Many spices are manufactured on shared lines and should be verified with the manufacturer to see if they are safe for you.
Chicken
The chicken used can be either already cooked from another meal. Mildly flavoured cooked chicken will work best. The oil, extra curry powder, and salt/ pepper are only needed if the chicken is raw.
Instructions/Directions and Tips to Make Curried Chicken Papaya Salad
To use already cooked chicken skip the chicken cooking phase of the directions and omit the extra curry powder.
How to cook the chicken:
- Trim chicken breasts and cut into tenders or chicken finger sized bits.
- Place cut chicken in an oven proof casserole dish.
- Drizzle chicken with 1 tablespoon olive oil and ½ teaspoon of curry powder from the chicken ingredients. Mix well to coat the chicken on all sides and use your hands to massage the spices and oil into the chicken.
- Cook the chicken for 15 minutes. Then flip the chicken and return to the oven for 7-15 minutes or until the internal temperature is 165F.
- Let chicken cool, dice into ½ inch cubes and store in the fridge until ready to use. Add into salad as per cooked chicken directions.
After the chicken has been cooked:
- Chop chicken, celery, onion, apple, and avocado to a medium dice, or bite size. Place cut ingredients in a large bowl.
- Add in vegan mayonnaise, lemon juice, and spices to the bowl.
- Mix well with a spoon until all is combined well.
- Cut a papaya in half lengthwise. Use a spoon to remove the seeds and scrap away the stringy bits from the seed area.
- Put the papaya on a plate or in a bowl to fit it.
- Fill the hollowed out seed area of the papaya with 1 -1½ C of the chicken salad.
- Garnish with cilantro and a lime wedge.
Tip to Get the Best Flavour
This salad is best when it has chilled for at least 2 hours.
Substitutions
Vegan Mayonnaise-
If Vegan mayo is not your thing or you cannot find one safe for you try making your own egg free mayo. Most recipes usually call for the mix to be made from aquafaba, rather than soy. Aquafaba is the water from the can of chickpeas. Making vegan mayonnaise usually requires a good electric mixer for ease, like a stand mixer or hand held electric mixer.
The Minimalist Baker has an easy recipe on how to make your own vegan mayonnaise. We cannot have mustard powder so we substitute in turmeric powder instead of mustard powder.
Equipment
Knife and Cutting Board - for chopping all the ingredients.
Measuring Cups and Spoons - for measuring out the ingredients.
Large Mixing Bowl - to mix the whole salad.
Spoon - to remove the seeds from the papaya.
Oven Safe Casserole Dish - only needed if you are cooking the chicken. If you are using already cooked chicken, you will not need the oven dish.
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Storage and Reheating Instructions
Storage
The Curried Chicken Salad doesn't stand up well to freezing therefore we do not recommend it.
Fridge
To store, put papaya and salad in separate sealed containers. In a sealed container the chicken salad portion will keep for 3 days. The papaya will keep longest whole and uncut.
Reheating
This dish is best served chilled. No reheating needed.
Timesaving Tip
Use the leftovers from a roast chicken dinner to make this a quick meal. It is the perfect way to jazz up leftovers and flavour them in a different way.
FAQ
To make the Curried Chicken Papaya Salad a vegan friendly bake chickpeas in the curry seasoning instead of chicken. Cook the chickpeas for half the time of the chicken so they are soft and not roasted to crunchy. This adaptation keeps a fair amount of protein in the meal without meat.
We understand that not all mayos work for all people and to keep this dish less processed we recommend using an additional half an extremely ripe avocado in place of the mayo. Mash this extra avocado well, so that the texture is creamy and resembles mayonnaise. Add an extra pinch of salt, turmeric, and garlic powder to the smooth and creamy avocado.
What To Pair With Curried Papaya Salad
This chicken papaya dish is a fantastic meal on its own. However, if looking to serve the curried chicken salad as a side or a more substantial meal, it pairs well with our chilled cucumber soup. This pairing is especially great for hot weather days. It can also be served with a starchy side like potatoes.
The curried chicken salad is the perfect picnic or BBQ food. Keep cold in a cooler with ice for easy transport to a park picnic. Made easily in large batches for a BBQ or large backyard gathering this salad is sure to be a crowd pleaser. Serve in gluten free bread rolls or gluten free wraps to make a delicious sandwich, as well.
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📖 Recipe
Curried Chicken Papaya Salad - EF/GF, Vegan option, Top 8 Free
Print Recipe Pin Recipe Add to Collection Add to Shopping ListIngredients
- Salad
- 1 Granny Smith Apple cored and medium diced
- 2 Ribs of Celery medium diced
- 1 Avocado medium diced
- ½ Medium Onion medium diced
- 2 Tablespoons Pumpkin Seeds the pepitas work best
- 2 Papayas deseeded and cut in half lengthwise
- The Chicken
- 2 Cups of cooked and diced chicken
- OR
- If you are cooking chicken for the recipe:
- 2 raw chicken breasts
- 2 teaspoons Olive Oil
- ½ teaspoon Curry Powder
- Pinch each of salt and pepper
- Dressing
- ¾ Cups Vegan Mayo, egg and soy free
- 1 Tablespoon Lemon Juice
- 1 teaspoon Curry Powder
- ¼ teaspoon Chili Powder
- ¼ teaspoon Paprika Smoked works really well
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- Sea Salt and Ground Pepper to taste
Instructions
If cooking chicken for the recipe:
- Preheat the oven to 350F
- Trim chicken breasts and cut into tenders or chicken finger sized bits
- Place cut chicken in an oven proof casserole dish.
- Drizzle chicken with 1 tablespoon olive oil and ½ teaspoon of curry powder from the chicken ingredients. Mix well to coat the chicken on all sides and use your hands to massage the spices and oil into the chicken.
- Cook the chicken for 15 minutes. Then flip the chicken and return to the oven for 7-15 minutes or until the internal temperature is 165F.
- Let chicken cool, dice into ½ inch cubes and store in the fridge until ready to use. Add into salad as per cooked chicken directions.
If using already cooked chicken of for after the chicken has been cooked:
- Chop chicken, celery, onion, apple, and avocado to a medium dice, or bite size. Place cut ingredients in a large bowl.
- Add in vegan mayonnaise, lemon juice, and spices to the bowl.
- Mix well with a spoon until all is combined well.
- Cut a papaya in half lengthwise. Use a spoon to remove the seeds and scrap away the stringy bits from the seed area.
- Put the papaya on a plate or in a bowl to fit it.
- Fill the hollowed out seed area of the papaya with 1 -1½ C of the chicken salad.
- Garnish with cilantro and a lime wedge.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Recipe inspired by the Royal Lahaina Hotel Restaurant
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Always verify food is allergen safe when purchasing, putting away from the store, and once again before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Verify spices are safe for your allergies with the manufacturer
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Joyce Sharp says
Simple yet delicious. My husband loved it
Katherine Evans says
I am so glad he loved it! The curried Chicken Papaya Salad is my favourite chicken salad. Thank you so much for your feedback.
Katherine
Jane says
I just cubed the papaya and added it to the salad. The presentation may not have been as stunning but it makes it easier if you are packing for a picnic
Katherine Evans says
Hi Jane,
I love this change to the recipe. What a great idea. It would also be easier for kids to eat.
Katherine