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    Home » Recipes » Chicken

    Curry Chicken Salad with Grapes

    Modified: May 6, 2025 · Published: Jun 29, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Curry Chicken Salad

    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. 

    Curry Chicken Salad Sandwiches

    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 

    Dressing ingredients

    Place mayonnaise, sour cream, garlic powder, curry powder, tarragon, salt, pepper, lemon juice and honey in a large bowl. 

    Chicken Salad Dressing all mixed up

    Mix well until everything is incorporated.

    Bowl full of chicken, celery, grapes, onion and almonds

    Place chicken, celery, onion, almonds, and grapes in a large bowl.

    All ingredients mixed up in a bowl.

    Gently fold the mayo mixture into the chicken and veggies. 

    Serve immediately in a sandwich or over a bed of greens.

    Enjoy! 

    Curry Chicken Salad on a bed of lettuce

    Recipe Tips

    What’s the best way to cook the chicken? 

    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. 

    What cheese is best on a Curry Chicken Salad sandwich?

    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. 

    How can I meal prep with this recipe? 

    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. 

    Can you freeze Curry Chicken Salad?

    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. 

    How long will this dish last?

    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 

    Blueberry Basil Mocktail

    Serve a beautiful Blueberry Basil Mocktail alongside a plate of Curry Chicken Salad for an elegant lunch.

    Print the Recipe Card

    Curry Chicken Salad Sandwiches

    Curry Chicken Salad Recipe with Grapes

    Katy McAvoy
    Not your traditional chicken salad, Curry Chicken Salad recipe with grapes is full of flavor and super easy to make. It’s delicious as a sandwich or on a bed of salad greens.
    No ratings yet
    Print Recipe SaveSaved! Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 0 minutes mins
    Total Time 20 minutes mins
    Servings 10

    Equipment

    • Large Bowls
    • Chef's Knife

    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 teaspoon garlic powder
    • 2 teaspoon curry powder
    • ½ teaspoon dried tarragon
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon lemon juice
    • 1 teaspoon 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 teaspoon garlic powder, 2 teaspoon curry powder, ½ teaspoon dried tarragon, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon lemon juice, 1 teaspoon 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. 

    Nutrition

    Serving: 0.5cupCalories: 161kcalCarbohydrates: 6gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 25mgSodium: 465mgPotassium: 185mgFiber: 1gSugar: 4gVitamin A: 100IUVitamin C: 7mgCalcium: 36mgIron: 1mg
    Tried this recipe?Let me know how it was!

    I love when you share my recipes!

    368 shares

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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