Description

This Curry Chicken Salad blends tender chicken, sweet grapes, crunchy celery, and toasted almonds in a creamy, spiced curry dressing. Perfect for sandwiches, lettuce wraps, or serving with crackers, it’s flavorful, versatile, and ideal for meal prep or quick lunches.

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

¼ tsp paprika

For the Curry Dressing:

1 cup mayonnaise

¼ cup plain Greek yogurt (or more mayonnaise)

2 tbsp mango chutney, finely chopped

1–2 tbsp curry powder (to taste)

1 tbsp lemon juice

1 tsp honey or maple syrup

½ tsp ground ginger

¼ tsp turmeric powder

Pinch cayenne pepper (optional)

Salt and pepper, to taste

For the Salad:

1 cup red grapes, halved

1 cup celery, finely chopped

½ cup red onion, finely diced

½ cup toasted almonds, slivered or chopped

¼ cup fresh cilantro, chopped (optional)

Lettuce leaves, croissants, or bread for serving

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Instructions

Cook Chicken – Pat chicken dry. Season with salt, pepper, garlic powder, and paprika. Heat olive oil in skillet over medium-high heat, sear chicken 4–5 minutes per side, then cover and cook 5–7 minutes until 165°F. Rest 10 minutes, then shred or dice.
Make Dressing – In a bowl, whisk mayonnaise, Greek yogurt, mango chutney, curry powder, lemon juice, honey, ginger, turmeric, and cayenne until smooth. Season to taste. Chill 30 minutes.
Assemble Salad – In a large bowl, combine chicken, grapes, celery, red onion, and almonds. Pour dressing over and gently toss to coat. Stir in cilantro if using.
Chill & Serve – Refrigerate at least 30 minutes before serving in lettuce wraps, on bread, or with crackers.

Notes

Use leftover rotisserie chicken for a shortcut.
Make it dairy-free with vegan mayo and coconut yogurt.
Add apples, raisins, or pineapple for sweetness.
Swap almonds for walnuts or pecans.

Prep Time: 20 minutes
Cook Time: 15 minutes
Cuisine: American