Why You’ll Love This Recipe

This Curry Chicken Salad combines tender chicken with sweet grapes, crunchy celery, and toasted almonds, all coated in a creamy, spiced curry dressing. It’s packed with flavor and textures, making it a perfect dish for lunch, a snack, or even a light dinner. Whether you enjoy it on a bed of lettuce, in a sandwich, or wrapped in a croissant, this curry chicken salad is a delightful twist on a classic. Plus, it’s versatile—add your favorite fruits, nuts, or vegetables to make it uniquely yours!

Curry Chicken Salad

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp paprika

For the Curry Dressing:

1 cup mayonnaise
1/4 cup plain Greek yogurt (or more mayonnaise)
2 tbsp mango chutney, finely chopped
1-2 tbsp curry powder (adjust to taste)
1 tbsp lemon juice
1 tsp honey or maple syrup
1/2 tsp ground ginger
1/4 tsp turmeric powder
Pinch of cayenne pepper (optional)
Salt and pepper to taste

For the Salad:

1 cup red grapes, halved
1 cup celery, finely chopped
1/2 cup red onion, finely diced
1/2 cup toasted almonds, slivered or chopped
1/4 cup fresh cilantro, chopped (optional)
Lettuce leaves, croissants, or bread for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken:

Pat the chicken dry with paper towels to remove excess moisture.
Season the chicken: In a small bowl, mix salt, pepper, garlic powder, and paprika. Rub this seasoning mixture all over the chicken breasts.
Heat the oil: In a large skillet, heat olive oil over medium-high heat.
Sear the chicken: Place the chicken in the hot skillet and sear for about 4-5 minutes per side until golden brown.
Cook through: Reduce the heat to medium-low, cover the skillet, and cook for 5-7 more minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Rest the chicken: Remove the chicken from the skillet and let it rest for at least 10 minutes before shredding or dicing.
Shred or dice the chicken: Once rested, shred the chicken with two forks or dice it into small, bite-sized pieces. Set it aside to cool completely.

Make the Curry Dressing:

Whisk the dressing: In a medium bowl, whisk together mayonnaise and Greek yogurt (if using). Add the mango chutney, curry powder, lemon juice, honey, ground ginger, turmeric powder, and cayenne pepper (if using).
Mix well: Stir until everything is fully combined and smooth. Taste the dressing and adjust the seasonings, adding more curry powder or honey if desired.
Chill: For the best flavor, cover the dressing and refrigerate it for at least 30 minutes.

Assemble the Salad:

Combine the salad ingredients: In a large bowl, combine the cooled chicken, grapes, celery, red onion, and toasted almonds.
Add the dressing: Pour the chilled curry dressing over the chicken mixture.
Mix gently: Toss everything together until the chicken and vegetables are evenly coated with the dressing.
Add cilantro (optional): Stir in the chopped fresh cilantro for an added fresh flavor.
Chill the salad: For the best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Serve:

Serve: Serve the curry chicken salad on lettuce leaves, in croissants, on bread, or with crackers for a lighter option.

Servings and Timing

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 65 minutes (including chilling time)

Variations

Adjust the spice level: You can increase or decrease the curry powder or cayenne pepper to suit your preferred spice level.
Lighten the dressing: Use all Greek yogurt instead of mayonnaise for a lighter, tangier version of the dressing.
Add fruits or nuts: Feel free to experiment with other fruits like apples, raisins, or pineapple, or swap almonds for walnuts or pecans.
Dairy-free option: Use dairy-free mayo and coconut yogurt to make this recipe completely dairy-free.

Storage/Reheating

Storage: Store leftover curry chicken salad in an airtight container in the refrigerator for up to 3 days.
Reheating: Since this is a cold salad, there’s no need to reheat it. Simply serve straight from the fridge.

FAQs

Can I use leftover chicken for this recipe?

Yes! Leftover rotisserie chicken or any cooked chicken will work perfectly for this recipe. Just shred it and follow the rest of the instructions.

Can I make this salad ahead of time?

Yes, this curry chicken salad actually tastes better after it has had some time to chill and let the flavors meld together. You can make it a day ahead and store it in the fridge until ready to serve.

How do I make this salad spicier?

To make it spicier, you can add more cayenne pepper, sriracha, or fresh chili peppers into the dressing.

What can I serve with curry chicken salad?

This salad pairs wonderfully with lettuce wraps, whole grain crackers, a side of fruit, or served on a fresh croissant or bread.

Conclusion

This Curry Chicken Salad is a flavorful and satisfying dish that’s perfect for meal prep or a quick, healthy lunch. The creamy curry dressing blends beautifully with the chicken, grapes, and crunchy veggies for a perfect balance of flavors and textures. Customize it with your favorite fruits, nuts, or vegetables, and enjoy this crowd-pleasing recipe anytime!