My favorite Curried Chicken Salad has chicken, asparagus, pine nuts, and a creamy lemony dressing with curry flavors and a touch of mustard! And curry fans who like chicken and asparagus will make this delicious salad recipe over and over!

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Curried Chicken Salad is a recipe I’ve been waiting to feature, because in Utah we kept getting rainy weather so I thought cold chicken and asparagus salad might be pushing it. But I noticed when I checked my blog stats that a few salad recipes had gone crazy on Pinterest, so I decided some of you are ready for salads!

I’m a huge salad fan, and some of my favorite restaurant meals are salads that I order over and over and never get tired of. And when I ate leftovers from this salad for breakfast the day after we shot the new photos, I wished there had been a bit more left!

We made a few changes to this salad recipe when we updated it, including switching out the peanuts in the original salad for pine nuts, which were an amazing change! Here’s the printer-friendly version of the original recipe, in case anyone was a fan of the older version.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients amounts.)

• fresh asparagus
• cooked chicken breast
• green onion
• pine nuts
• salt and fresh-ground black pepper to taste
• buttermilk, sour cream, or Greek Yogurt for dressing
• mayo
• fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
• lemon zest
• curry powder (affiliate link)
• Dijon Mustard (affiliate link)

How did we make the Curried Chicken Salad recipe easier?

For the updated version of this salad we used pre-cooked and cut up rotisserie chicken from Costco, which made the salad easier to put together.

What Curry Powder did we use to flavor this Chicken Salad?

I used a mix of mild and hot curry powder for this recipe, but any curry powder you like the flavor of will be delicious here.

What if you don’t want asparagus in the Curried Chicken Salad?

This salad also has asparagus which I know some people don’t have warm fuzzy feelings about. If you want to try a different veggie, I think barely-blanched sugar snap peas, broccoli, or green beans would also be good.

How low in carbs is this curried chicken salad with asparagus?

Chicken, asparagus, and pine nuts are all extra low in carbs, so this amazing salad recipe has only 3.5 net carbs per serving with 37 grams of protein!

How to make Curried Chicken Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut asparagus on the diagonal into pieces and then blanch in salted water.
2. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and squeeze the juice. You can use a fine cheese grater if you don’t have a lemon zester (affiliate link).
3. Whisk together ingredients to make the curry dressing.
4. After three minutes, drain asparagus well.
5. Lay out a paper towel on the counter and spread out the asparagus, then cover with another paper towel and blot away as much water as possible.
6. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.
7. Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.)
8. Combine diced chicken and asparagus with desired amount of dressing.
9. Gently stir in the green onion and pine nuts, season to taste with salt and fresh-ground black pepper, and serve.
10. We saved a few pine nuts to sprinkle on the top!
11. The Curried Chicken Salad can be kept in the fridge for a few hours before serving, and it was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe.

Make it for a Low-Carb Meal:

If you want to serve the chicken salad with curry flavors as part of a low-carb meal, it would taste great with any of these choices:

More Tasty Ideas for Asparagus:

Check out Low-Carb and Keto Asparagus Recipes to see lots more ideas for using my favorite spring vegetable!

Weekend Food Prep:

Curried Chicken Salad has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! And when I make this I often wish I had more left over, so you might want to double the recipe!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Curried Chicken Salad recipe would be approved for low-carb or Keto diet plans as well as any phase of the original South Beach Diet. South Beach would recommend light mayo and other diet plans would prefer the full-fat variety so take your choice on that!

Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The recipe for chicken and asparagus salad with curry dressing was first posted in 2011 and updated with better photos and a few minor changes in 2019. The recipe was last updated with more information in 2026.

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This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Vegetarian Recipes

At A Glance

• Ready In: 45 minutes
• Serves: 4
• Diet: Vegan, dairy-free, gluten-free
• Nutrition Highlights: High in plant-based protein and fiber
• Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
• Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
• Best Served With: Crusty bread or warm naan for dipping

This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.

• For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
• Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
• Red lentils – high in protein and fiber; they cook quickly and turn creamy
• Vegetable stock – builds savory depth (have extra to thin if needed)
• Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
• Baby spinach – adds nutrients and color
• Lime juice – brightens and balances the richness (don’t skip!)
• Fresh cilantro (coriander) – fresh, herby finish
• Chili crisp (optional) – for extra heat and texture
• To Serve: Toast or crusty bread – perfect for dunking

How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.

• Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
• Add garlic and ginger; cook briefly.
• Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
• Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
• Stir in coconut cream and simmer 5–10 more minutes.
• Add spinach and let it wilt.
• Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.

Watch The Video

Recipe Tips

• Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
• Layer your salt. A small pinch during sautéing makes a big difference later.
• Want it smoother? Blend half the soup with a stick blender for extra creaminess.
• More heat? Add chili flakes or extra curry paste.
• Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
• Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Vegetarian Recipes You Might Like

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How to make curried coconut carrot soup with apple, potatoes and coconut milk. This simple soup is hearty, thick, and very satisfying! Jump to the Curried Coconut Apple Carrot Soup Recipe or read on to see our tips for making it.

– This Recipe is Sponsored by Pillsbury –

How to Make Curried Apple, Potato and Carrot Soup

We love hearty soups that are thick and satisfying and this easy soup recipe absolutely delivers! Just like when making our creamy vegetable soup, we blend in potatoes to make the soup thick and creamy. In addition to the potatoes, this curried soup combines apples, celery, coconut milk, and just enough curry powder to add spice and amazing flavor.

The soup is really simple to make. Start by adding lots of carrots, celery, apples and potatoes to a big pot with some olive oil. Cook them until slightly softened, and then add curry powder, which is a spice blend with coriander, mustard seeds, cumin and more.

When there’s a little color on the vegetables and they are starting to soften, we add creamy unsweetened coconut milk as well as chicken or vegetable stock. [Here’s our homemade chicken stock as well as our recipe for homemade veggie broth]

After simmering for a 10 to 15 minutes, the vegetables and apple will be soften enough to blend. We use an immersion blender to puree the soup until creamy, but adding the soup to a blender will work, too.

Just before serving, as an optional step, you can stir in some half-and half or cream, making it luxurious. We also love to serve it with a dollop of yogurt on top. For a dairy-free soup, simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top, instead.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

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