Curried Chicken Salad
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.
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 - Here I use chicken breasts that are boiled and shredded. Rotisserie chicken, baked chicken or even sautéed chicken can also be used.
Onions - Yellow or white onions work best for this recipe.
Celery - Celery adds a nice crunchy texture to the chicken salad.
Spices - Salt, pepper and curry powder. Use your favorite curry powder or make your own. I use Alton Brown's curry powder recipe. It's really good!
Mayo - Use your favorite mayo for this recipe. I'm a Duke's Mayo girl myself.
Grapes - Red or green grapes work just fine. I typically go for the red grapes because they are my favorite!
Nuts - This is completely up to you. I like using almonds. However, I have used pinenuts, walnuts and pecans for this recipe and they are all fantastic. I just prefer the almonds.
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You can find the full recipe in the recipe card below.
Wanna mix it up or substitute some of the ingredients? I've got you covered with a few suggestions.
Try using raw onions instead of the sautéed onions.
Use leftover rotisserie chicken.
Change out the grapes for diced apples or mango.
Spice it up with a spicy curry powder or add in your own spicy chili pepper powder.
Instead of almonds use pinenuts, walnuts, cashews or pecans. Or omit the nuts all together.
Replace the mayo with yogurt.
Meal Prepping
When meal prepping curried chicken salad, I recommend waiting to add the nuts until just before serving.
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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.
This delicious Curried Chicken Salad is packed full of tender chicken, crunchy almonds, celery, sautéed onions and sweet grapes. After one bite of this chicken salad, you are going to be making this chicken salad again and again. It's that good!
- 1 Pound chicken breasts (cooked and shredded (or chopped))
- 1/2 Large onion (small diced)
- As Needed oil (any neutral tasting oil)
- 1 1/2 tsp curry powder
- 3/4 to 1 Teaspoon salt (*see note)
- To Taste pepper
- 2 Stalks celery (small diced (about 1 1/2 cups))
- 3 oz mayo (or 1/4 cup + 2 tablespoons)
- 1/2 Cup red grapes (chopped)
- 1/4 Cup sliced almonds (toasted)
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!
If your curry powder contains salt you may need to adjust the amount of salt in the recipe.
Thank you for stopping by!