Elevate your lunchtime in just 30 minutes with this Curry Chicken Salad, a vibrant mix of tender chicken, aromatic curry, and juicy grapes, all brought together with a crunch of cashews for a refreshing twist.
This Curry Chicken Salad with Grapes recipe is so easy to make and so good! Trust me, if you like curry, you will love this recipe!
This Chicken Curry Salad with Grapes recipe is a great way to use up any leftover cooked chicken you have, as long as it isn’t heavily seasoned – like lemon-pepper seasoned chicken – since that would impact the flavors of this recipe.
Table of Contents
Reasons to Love This Curry salad
- Its unique blend of spices offers a delightful taste experience.
- Chicken Curry Grape Salad is a versatile dish, perfect for various occasions.
- It’s a refreshing twist on traditional classic chicken salad.
Recipe Ingredients
- Curry Powder: Offers a warm, aromatic, and slightly spicy taste.
- Honey: It adds a subtle sweetness, balancing the spice of the curry.
- Lime Juice: Provides a refreshing, tangy contrast and adds brightness and zing.
See the recipe card for full information on ingredients and quantities.
Variations
- Cashew Alternative: Add almond slivers for a sweet crunch, contrasting the creamy base of your curry salad. Pecans introduce a buttery texture and depth. Walnuts offer a robust, earthy flavor.
- Add-Ins Variation: Introduce dried cranberries for tartness, chopped apples for crispness, golden raisins for subtle sweetness, and serve with crackers for added crunch.
- Herbs and Spice Variation: Add cumin or coriander for warmth, cilantro or parsley for freshness, and consider cayenne for heat, turmeric for earthiness, cinnamon for sweetness, and garlic powder for depth.
How to Make Curry Chicken Salad
Step #1: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
Step #2: Add in the cooked and shredded chicken, celery, grapes, and scallions, and toss to combine.
Step #3: Cover with plastic wrap and set in the refrigerator to chill until you are ready to serve.
Step #4: When you are ready to serve, stir in the cashews and enjoy!
More Ways to Serve Chicken Salad
- Sandwiches: Grab your favorite sandwich bread or a croissant. Fill it with this salad, add lettuce if you want, and voilà, you have a great curry chicken salad sandwich for home or to go.
- Wraps: Fill a tortilla, pita, or thin flatbread with this curry chicken salad, add lettuce if you want, and you have a tasty wrap.
- Lettuce Wraps: Want a lighter wrap? If so, then use lettuce leaves instead of bread, fill them with the chicken salad, roll up, and enjoy this gluten-free version.
- On Greens: Top a lettuce salad or a mixed greens salad with this curried chicken salad for a lighter, but still delicious, gluten-free meal.
Expert Tips
- Chicken Preparation: For a more tender and flavorful chicken, consider poaching the chicken breasts in lightly salted water or chicken broth before shredding.
- Grape Selection: Use a mix of red and green seedless grapes for a visually appealing and slightly varied taste profile in the salad.
- Make Ahead: Prepare the salad a day in advance without the cashews. Then, add them just before serving to maintain their crunch.
Frequently Asked Questions
You can use either chicken breast or rotisserie chicken. Chicken breast provides a leaner option and can be cooked and shredded specifically for this recipe. Rotisserie chicken offers convenience and added flavor from the spices used in its preparation.
Yes, you can substitute mayo with Greek yogurt for a healthier alternative. Greek yogurt offers a tangy flavor and a creamy texture.
Storage Info
Store the Chicken Curry Salad in an airtight container in the refrigerator, where it will stay good for up to 3-4 days.
If you’ve stored it in the fridge, simply let it sit at room temperature for a few minutes before serving to enhance the flavors.
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Curry Chicken Salad Recipe
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Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tablespoon curry powder
- 2 Tablespoons honey
- 2 Tablespoons lime juice
- 3/4 teaspoon salt
- 4 1/2 cups cooked shredded chicken
- 1 1/2 cup diced celery
- 1 1/2 cup seedless grapes - halved
- 3 scallions - all parts diced
- 2/3 cup cashews
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
- Add in the cooked and shredded chicken, celery, grapes, and scallions, and toss to combine.
- Cover with plastic wrap and set in the refrigerator to chill until you are ready to serve.
- When you are ready to serve, stir in the cashews and enjoy!
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NOTES
Nutrition
I think this would be good baked in a casserole with a panko topping.