Next prep all the veggies. To dice celery, cut the stalks lengthwise into thin strips, then thinly slice across the strips to create small diced pieces.
Mix the chicken salad together well to combine. Then season to taste with additional sea salt and black pepper if needed. You can refrigerate at this point up to 1 day ahead of time.
Serve this curry chicken salad on a bed of baby spinach, spring mix, or arugula. I like to add chopped roasted cashews when I serve this on greens. Or serve as a sandwich, wrap, or with crackers.