Curry Chicken Salad with Grapes
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Not your traditional chicken salad, Curry Chicken Salad with grapes is full of flavor and super easy to make. It’s delicious as a sandwich or on a bed of salad greens.
Growing up, whenever it got too hot for casseroles, my mom made curry chicken salad for dinner. Her version had rice in it, but I prefer a cold sandwich to a cold rice salad, so I’ve remade the recipe over the years to fit my tastes and family’s preferences.
Many chicken salad recipes include apples, but the sweetness of red grapes is better matched to the curry in this recipe. Fresh celery, onions, and almonds provide lots of crunch alongside the creamy dressing.
What You Need
- Cooked, shredded chicken
- Celery
- Onion
- Red grapes
- Almonds
- Mayonnaise
- Sour cream or plain Greek yogurt
- Garlic powder
- Curry powder
- Dried tarragon
- Salt
- Black pepper
- Lemon juice
- Honey
How to Make Curried Chicken Salad with Grapes
Place mayonnaise, sour cream, garlic powder, curry powder, tarragon, salt, pepper, lemon juice and honey in a large bowl.
Mix well until everything is incorporated.
Place chicken, celery, onion, almonds, and grapes in a large bowl.
Gently fold the mayo mixture into the chicken and veggies.
Serve immediately in a sandwich or over a bed of greens.
Enjoy!
Recipe Tips
I love using my Slow Cooker Roast Chicken for this recipe. It’s a great way to cook the chicken if you’re making this recipe on a day when it’s too hot for the oven. You can also cook a pound of boneless, skinless chicken breasts in the oven at 350 degrees for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees.
If you want to add cheese to your sandwich, go for something mild that won’t compete with the curry in the chicken salad. I like havarti or provolone.
Cook and shred the chicken in advance. You can also make the dressing and dice the celery and onions ahead of time. Store everything separately. The day you want to eat the salad, slice the grapes, add the almonds and mix everything together.
Nope. Mayonnaise, celery, and grapes aren’t freezer friendly foods, especially in a cold dish. You can make and freeze the chicken ahead of time, but make sure it’s completely thawed and pat it dry before using it. You don’t want any extra moisture in the chicken salad, since there’s lots from the grapes, celery and dressing.
Once made, Curry Chicken Salad will last for 4-5 days in the refrigerator. You will see some liquid in the leftover salad. You can mix it right back in before serving, or you can drain it off before stirring the salad and serving. It just depends on how much moisture you like in your chicken salad.
Drink Pairing
Serve a beautiful Blueberry Basil Mocktail alongside a plate of Curry Chicken Salad for an elegant lunch.
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Curry Chicken Salad Recipe with Grapes
Ingredients
- 2 cups cooked, shredded chicken
- 2 ribs celery, diced (about 1 cup)
- 1 small onion, diced (about ½ cup)
- 1 cup red grapes, sliced in half
- ¼ cup almonds, chopped
- ½ cup mayonnaise
- ½ cup low fat sour cream , or plain Greek yogurt
- 1 tsp garlic powder
- 2 tsp curry powder
- ½ tsp dried tarragon
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp lemon juice
- 1 tsp honey
Instructions
- In a large bowl, combine mayonnaise, sour cream, garlic powder, curry powder, tarragon, salt, pepper, lemon juice and honey.½ cup mayonnaise, ½ cup low fat sour cream , 1 tsp garlic powder, 2 tsp curry powder, ½ tsp dried tarragon, ½ tsp salt, ½ tsp black pepper, 1 tsp lemon juice, 1 tsp honey
- Gently fold chicken, celery, onion, almonds, and grapes into the mayo mixture.2 cups cooked, 2 ribs celery, 1 small onion, 1 cup red grapes, ¼ cup almonds
- Serve immediately in a sandwich or over a bed of greens.
- Store leftover curry chicken salad in an airtight container in the refrigerator for up to 5 days.
