Curry Grape Chicken Salad
Creamy Curry Grape Chicken Salad is such a delicious twist on the classic chicken salad. Made with crunchy veggies and perfectly spiced curry herb dressing.
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Reasons to Love this Recipe
Curry chicken salad recipe with grapes is savory, sweet, and a little spiced. It’s packed with wonderful crunch from grapes, celery, and almonds. The creamy dressing is flavored with fresh cilantro, mint, and curry powder.
It’s such a delicious spin on our Spring Chicken Salad or Apple Walnut Chicken Salad to serve with crackers, over toast, or lettuce.
- Flavorful combination. The combination of tender chicken, aromatic curry, and sweet grapes creates a delightful balance of flavors. The curry adds a warm and slightly spicy note, while the grapes provide a burst of sweetness.
- Refreshing and light. This chicken curry salad is perfect for warm weather or when you crave a refreshing meal. The juicy grapes and crisp vegetables add a refreshing element, making it a light and satisfying dish.
- Easy to prepare. Get ready for the easiest curried chicken salad with grapes ever! No cooking is needed when combining cooked chicken and grapes with a delicious yogurt-mayo curry dressing. It’s a breeze and sure to impress!
Ingredients
To make this curried chicken salad with grapes and almonds, you’ll need the following ingredients:
- cooked chicken
- red grapes
- celery
- carrots
- red onions
- almonds
- mayonnaise
- Greek yogurt
- curry powder
- lime juice
- honey
- fresh cilantro
- fresh mint
Substitutions and Variations
- Try with other crunchy veggies. Instead of or in addition to the chopped celery and red onions, use fresh red peppers or cucumbers.
- Use all mayo. I love using a combination of Greek yogurt and mayo in this curry chicken salad, and while I don’t recommend using all yogurt, you could swap the yogurt and use all mayo. You’ll miss out on the tanginess the yogurt adds to the spiced chicken salad but can make up for it with a splash of red wine vinegar or brining liquid from a jar of dill pickles.
- Adjust the heat with curry powder. Opt for a mild or medium curry powder, depending on your preference for spiciness.
Step-by-Step Instructions
- Roast the chicken. Part of what makes this salad so delicious is the chicken. I recommend roasting bone-in chicken breast for this recipe. It’s an easy method for preparing chicken breast that always results in flavorful and tender meat. This recipe also works well with leftover chicken from a roast.
- Use fresh herbs. One of the best ways to add flavor to a chicken salad is with fresh herbs. This recipe calls for fresh cilantro and fresh mint. You’ll be amazed at how much flavor just a little bit adds. I do not recommend using dried spices.
- Make a 50/50 dressing. The combination of mayonnaise with Greek yogurt makes a creamy yet slightly tangy dressing. Use good-quality mayonnaise and do not substitute yogurt for all the mayo. It will be too tangy and runny.
Recipe Tips
- Finely chop the veggies. The celery and onion are best when diced small as it adds crunchiness evenly through the grape curry chicken salad and a delicious bite.
- Use toasted nuts! Sure, you could use any nuts you like, but adding nutty, toasty almonds adds another depth of flavor and added texture. You can also use toasted cashews, walnuts, or pecans.
- Use seedless grapes. The red or green grapes will both work in this curry chicken salad. You’ll simply slice them in half and toss them into the mix and avoid the extra step of removing any seeds.
Serving Suggestions
Curry chicken salad is a great salad to meal prep for lunches. Enjoy it throughout the week as it will last in the refrigerator for 3-4 days. Here are some different ways to serve chicken salad:
- Toasted bread: I love serving chicken salad over a toasted piece of bread, such as sourdough or sourdough garlic bread. It makes a great open-faced sandwich. Feel free to layer lettuce and tomato too!
- Salad: Serve this curry chicken salad over a bed of plain baby spinach or arugula, or over a simple parmesan arugula kale salad. This is a great (and clean) option for work or school.
- Lettuce wrap: Keep the salad low-carb by serving the chicken salad over lettuce leaf such as romaine or butter lettuce, similar to our Mediterranean quinoa lettuce boats.
- With crackers: Cut the chicken into smaller cubes or even shred the chicken and serve with crackers for a snack or light meal.
Recipe FAQs
Including fruits and vegetables with high water content, such as celery and grapes, in a chicken salad can contribute to its watery consistency.
To prevent this issue, serving the salad within a few hours of preparation is recommended. However, if you prefer making it ahead of time, it’s best to add the celery and grapes just before serving to maintain the salad’s desired texture.
Yes, using pre-cooked chicken is a time-saving option for curry chicken salad. You can use leftover or rotisserie chicken as long as it is cooked, shredded, or chopped into bite-sized pieces.
Curry chicken salad can be stored in the refrigerator for up to 3-4 days. However, it’s important to note that the salad may become slightly watery due to the grapes’ moisture content over time.
More Lunch Salad Recipes
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Curry Grape Chicken Salad
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad
- Method: Chopped
- Cuisine: American
Description
Creamy curry chicken salad with grapes is such a delicious twist on the classic chicken salad. Made with crunchy veggies and perfectly spiced curry herb dressing.
Ingredients
- 1 lb. cooked diced chicken, about 4 cups
- 1 cup halved red grapes
- 1/2 cup finely diced celery
- 1/2 cup shredded carrots
- 1/4 finely chopped red onions
- 2 Tbsp. sliced almonds, toasted
Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tsp. curry powder
- 2 Tbsp. fresh lime juice
- 1 Tbsp. honey
- 2 Tbsp. fresh chopped cilantro
- 2 Tbsp. fresh chopped mint
- Kosher salt and black pepper, to taste
Instructions
- In a bowl, combine the chicken, grapes, celery, carrots, onions, and almonds.
- In a separate bowl, whisk together the dressing ingredients. Pour over salad and mix everything together until it’s well combined. Let it chill in the refrigerator until you’re ready to serve.
Notes
- Chicken: Use my method for roasting bone-in chicken breast. The meat comes out super flavorful and moist every single time.
- Mayo/Yogurt: For best flavor, use good-quality mayonnaise and do not substitute mayo for all yogurt. The dressing will be too tangy and runny.
- Leftovers: Store chicken salad in the fridge in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 586
- Sugar: 13.4 g
- Sodium: 310.9 mg
- Fat: 35.8 g
- Carbohydrates: 18.4 g
- Protein: 47.1 g
- Cholesterol: 133.8 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
