Tender chicken, fresh veggies, and grapes in a creamy curry sauce. This curried chicken salad recipe is a flavor explosion in every bite!
It makes a perfect summer dinner or lunch, but it’s also a great option for baby and bridal showers.
I’ve been a fan of chicken salad for as long as I can remember. Even as a child, I preferred it to sandwiches made with deli meat. It’s so refreshing on a hot day!
This curry chicken salad recipe instantly became a favorite. Don’t let the fact that it calls for simple ingredients fool you – it is absolutely bursting with flavor and texture.
The curry adds a warm heat that is balanced perfectly with the sweet grapes. Carrots and almonds add a lovely crunch, and the whole thing is finished off perfectly with a creamy mayo dressing.
It just might be the best chicken salad you’ve ever tasted!
HOW TO MAKE EASY CURRY CHICKEN SALAD
- DRESSING – In a small bowl, whisk together the mayonnaise, sour cream, milk, curry, salt, and pepper. Chill until ready to use.
- CHOP – Shred or chop the chicken. Wash and cut the onions, carrots, and grapes. Chop the almonds.
- COMBINE – Stir together the salad ingredients and the dressing.
I like to chill for at least 30 minutes to allow flavors to meld together, but you can serve it immediately.
Store the leftover chicken salad in an airtight container in the refrigerator for 4-5 days. I recommend adding the nuts right before serving because they soften in the dressing. You cannot freeze this salad.
Different ways to serve curry chicken salad:
- Sandwiches – Serve the chicken salad in soft rolls, croissants, or sliced bread.
- Wraps – Use it to stuff flour tortillas or for a lighter option, make a lettuce wrap.
- Serve it as an appetizer with your favorite crackers.
- As is – My favorite way to eat this salad is straight out of the bowl!
VARIATIONS:
- Instead of red grapes, try diced apples, craisins, or golden raisins.
- Use any nuts you have on hand. I’ve tried roasted salted cashews and they are also delicious!
- Feel free to add more chopped veggies like red pepper or crunchy celery.
MORE SALAD RECIPES:
- Chicken Pasta Salad with Grapes
- Dorito Taco Salad with Catalina Dressing
- Tuna Macaroni Salad
- Chick Fil a Cobb Salad
- Hawaiian Macaroni Salad
- Mandarin Orange Salad Recipe
- Dill Pickle Pasta Salad
Curried Chicken Salad Recipe
Equipment
Ingredients
Creamy Curry Dressing
- ¼ cup mayonnaise
- ¼ cup sour cream or greek yogurt
- 1 Tbsp milk
- 1 ½ tsp yellow curry powder
- ½ tsp salt
- ¼ tsp black pepper
Chicken Salad
- 3 cups chopped or shredded chicken
- 2 green onions sliced
- 1 large carrot peeled and julienned
- ½ cup purple or red grapes halved
- ½ cup roasted salted almonds chopped
Instructions
- For the dressing, whisk together the mayonnaise, sour cream, milk, curry, salt, and pepper. Chill while you prepare the salad.
- Chop or shred the chicken. Wash and slice the onions, carrot, and grapes. Coarsely chop the almonds.
- Combine all the ingredients in a large bowl. Stir in the creamy dressing.
- Serve as is, over a bed of greens, or as a chicken salad sandwich with rolls, bread, or croissants.
Notes
- I like to use rotisserie chicken, but you can use grilled or roast chicken instead.
- You can store the leftover chicken salad in the refrigerator for 3-4 days. I recommend adding the almonds right before serving.
Nutrition
With savory Indian-inspired flavors, this easy recipe for curried chicken salad will instantly become a favorite. If you try it, come back and let me know.
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