This curry chicken salad offers a nice twist on the classic lunch staple. It combines tender chicken with the warmth of curry powder, the sweetness of grapes, and the crunch of celery and walnuts. The creamy dressing brings all the flavors together.
Ready in about 20 minutes, especially if you use pre-cooked chicken, this recipe is a straightforward choice for a satisfying lunch. It’s easy to pack for work or assemble for a quick meal at home.
Why is Curry Chicken Salad a Must-Try?
Balanced Flavors: The recipe balances sweet (honey, grapes), savory (chicken), spicy (curry), and tangy (lemon, yogurt) notes for a well-rounded taste.
Great Texture: Combining creamy dressing with crunchy celery and nuts, plus tender chicken and soft grapes, creates a varied and pleasant texture in every bite.
Quick to Assemble: Once your ingredients are prepped, the salad comes together in one bowl in just a few minutes.
Curry Chicken Salad Ingredients
• Chicken: Use leftover rotisserie chicken or poached chicken breasts for convenience. Canned chicken, drained well, also works.
• Curry Powder: Different brands have different heat levels and flavor profiles. A standard mild or medium yellow curry powder is a good starting point.
• Greek Yogurt: Plain full-fat or low-fat Greek yogurt adds creaminess and a slight tang. You can substitute with all mayonnaise if you prefer.
• Nuts: Walnuts, pecans, or cashews all work well. Toasting them first brings out their flavor.
• Grapes: Red grapes add sweetness and color, but green grapes are a fine substitute. You can also use diced apple or dried cranberries instead.
Exact quantities are in the recipe card below.
How to Make Curry Chicken Salad
Step 1: Toast the Nuts and Coconut
Warm a small, dry skillet over medium-low heat. Add the chopped walnuts and optional coconut, and toast for a few minutes, stirring frequently until they are fragrant and lightly browned. Remove from the skillet and set aside to cool completely.
Step 2: Mix the Creamy Dressing
In a large mixing bowl, combine the mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and pepper. Whisk until the dressing is smooth and evenly blended.
Step 3: Combine the Salad
To the bowl with the dressing, add the cooked and diced chicken, chopped celery, and grapes. Add the cooled, toasted walnuts and coconut, then gently stir until everything is coated in the dressing.
Step 4: Chill and Serve
For the best flavor, cover and refrigerate the curry chicken salad for at least 30 minutes before serving. This allows the flavors to meld together. Serve as desired.
Expert Tips for Curry Chicken Salad
This recipe is a great way to use leftover roasted or rotisserie chicken. If you are cooking chicken for this recipe, be sure it reaches a safe internal temperature of 165°F (74°C).
The salad can be prepared up to 2 days ahead and stored in the refrigerator. To maintain their crunch, it is best to mix in the toasted nuts just before serving.
Feel free to adjust the amount of curry powder or honey to suit your taste.
What to Serve with Curry Chicken Salad?
This curry chicken salad is great on its own, served in lettuce cups, or used as a filling for sandwiches on a croissant or whole-wheat bread.
How to Store and Freeze Curry Chicken Salad
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the dressing’s texture will change upon thawing.
Curry Chicken Salad Recipe FAQs
Can I make this dairy-free?
Yes, you can make this dairy-free by using a dairy-free yogurt alternative or by replacing the Greek yogurt with the same amount of mayonnaise.
What’s the best chicken to use?
Any cooked chicken works. Rotisserie chicken is a convenient option. You can also poach or bake boneless, skinless chicken breasts and dice them once cooled. Ensure any chicken you cook reaches an internal temperature of 165°F (74°C).
Can I add other ingredients?
Certainly. Diced apple, dried cranberries or raisins, chopped red onion, or sliced scallions are all good additions that complement the curry flavor.
Curry Chicken Salad
Ingredients
- 1/4 cup chopped walnuts 30g
- 2 tbsp unsweetened shredded coconut optional, 15g
- 1/3 cup mayonnaise 75g
- 1/3 cup plain Greek yogurt 75g
- 1 tbsp curry powder 6g
- 1 tbsp honey 21g
- 1 tbsp lemon juice 15ml
- 1/2 tsp salt 3g
- 1/4 tsp black pepper
- 2 cups cooked and diced chicken about 1 lb or 450g
- 2 celery ribs diced, about 2/3 cup or 70g
- 1/2 cup red seedless grapes halved, 75g
Instructions
- Place the walnuts and optional coconut in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and pepper until the dressing is smooth.
- Add the diced cooked chicken, celery, and halved grapes to the dressing.
- Add the cooled, toasted walnuts and coconut to the bowl.
- Stir gently until all ingredients are evenly coated in the dressing.
- Taste and add more salt or pepper if you like.
- Serve right away, or for better flavor, cover and chill for 30 minutes before serving.
Notes
