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
Units
Scale
- 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