Curried Chicken Salad is packed full of tender chicken, crunchy almonds, celery, sautéed onions and sweet grapes. After one bite, you are going to be making this chicken salad again and again. It's that good!
I LOVE all of the delicious spices found in this Indian inspired curried Chicken Salad. From the earthy cumin to the spicy ginger, when combined the spices found in curry powder creates an absolutely delicious flavor that really compliments this Curried Chicken Salad. Whether you serve it on croissants, lettuce leaves or on sandwich bread, you are going to love this chicken salad.
You may also like this Classic Chicken Salad recipe or this Chicken Salad with Grapes and Pecans recipe.
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Key Ingredients & Substitutions
This Curried Chicken Salad recipe is super easy to make and only requires a few simple ingredients. You can even substitute the fruit and nuts for what you have on hand.
- Chicken – I use boiled and shredded chicken breasts, but rotisserie chicken, baked chicken, or sautéed chicken work just as well.
- Spices – A blend of pepper and curry powder brings warmth and depth to the dish. Use your favorite curry powder or try making your own—I love Alton Brown’s recipe! For a spicy twist, add a pinch of chili pepper powder.
- Mayo – Use your favorite mayonnaise—I'm a Duke’s Mayo fan all the way! If you prefer a lighter option, swap it out for yogurt.
- Grapes – Red or green grapes both work, but I lean toward red grapes for their sweetness. You can also switch them out for diced apples or mango for a different fruity touch.
- Nuts – I love almonds, but pinenuts, walnuts, cashews, or pecans are all fantastic alternatives. Or, if you’re not a fan of nuts, you can leave them out altogether.
How To Make Curried Chicken Salad
You can find the full recipe in the recipe card below.
Step-by-Step Instructions
STEP 1
Cook the chicken. Boil, bake, or sauté the chicken—this is totally up to you! Once fully cooked and cooled, shred or cube the chicken and place it in a mixing bowl.
STEP 2
While the chicken is cooking, sauté the onion. Cook until soft and lightly browned, then stir in 1 teaspoon of curry powder. Cook for 30 seconds, then remove from heat and add to the bowl with the cooked chicken.
STEP 3
Stir in the celery, grapes, mayo, remaining seasonings, and almonds. Mix until fully combined.
STEP 4
Serve on a lightly toasted croissant with lettuce for a delicious lunch. Enjoy!
Storage & Meal Prep Tips
This chicken salad should be stored in an airtight container in the refrigerator. For the best results, leftovers should be enjoyed 3-4 days after preparing.
When meal prepping curried chicken salad, I recommend waiting to add the nuts until just before serving.
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Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
📖 Recipe
Curried Chicken Salad
Ingredients
- 1 Pound chicken breasts cooked and shredded (or chopped)
- ½ Large onion small diced
- As Needed oil any neutral tasting oil
- 1 ½ teaspoon curry powder
- ¾ to 1 Teaspoon salt *see note
- To Taste pepper
- 2 Stalks celery small diced (about 1 ½ cups)
- 3 oz mayo or ¼ cup + 2 tablespoons
- ½ Cup red grapes chopped
- ¼ Cup sliced almonds toasted
Instructions
- In a medium bowl add in the cooked, cooled and shredded chicken.
- In a small pan over medium-low heat add in a drizzle of oil. Once hot add in the onions and sauté until soft and lightly browned. Stir in 1 teaspoon of curry powder, cook for 30 seconds then remove from the heat. Add to the bowl with the chicken.
- Once the chicken and onion mixture is completely cooled stir in the celery, grapes, mayo, remaining seasonings and almonds. Mix until fully combined. (If meal prepping, wait to add the almonds until you are ready to serve the chicken salad.)
- Adjust the seasonings if needed. Chill or serve immediately. Enjoy!
Anonymous says
Fantastic flavor!
Anonymous says
⭐⭐⭐⭐⭐