Introduction

This Curry Chicken Salad is a refreshing twist on a classic favorite, blending tender chicken with sweet grapes and a flavorful curry-spiced dressing. It’s perfect for a light lunch or a satisfying picnic dish.

A close-up view of a white plate holds fresh green romaine lettuce leaves forming a base layer. On top, there is a generous amount of creamy yellow chicken salad mixed with small pieces of red grapes, light green celery slices, and pale chickpeas. The chicken salad has a thick, slightly uneven texture, coated in a mustard-yellow dressing. The dish is garnished with small green onion slices scattered over the top. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded chicken (or diced chicken breast)
1 cup grapes, halved (or ½ cup raisins)
1 cup celery, diced
½ cup red onion, finely diced
½ cup cashews, coarsely chopped
¼ cup green onions, sliced thinly
1/3 cup mayonnaise
1/3 cup Greek yogurt (or sour cream)
1 tbsp curry powder
2 tbsp lime juice (or lemon juice)
½ tsp sea salt
¼ tsp black pepper

Instructions

Step 1: In a large bowl, combine the shredded chicken, grapes, celery, red onion, cashews, and green onions. Stir together to mix evenly.
Step 2: In a small bowl, whisk together the mayonnaise, Greek yogurt, curry powder, lime juice, sea salt, and black pepper until smooth and well combined.
Step 3: Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
Step 4: Serve immediately, or refrigerate for 1 hour to allow the flavors to develop further.

Tips & Variations

For a nuttier crunch, toast the cashews lightly before adding them to the salad.
Substitute grapes with dried cranberries for a different sweet note.
Use Greek yogurt in place of sour cream to reduce calories and add tanginess.
Add chopped apples or mango for extra freshness and sweetness.

Storage

Store the curry chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled, and avoid freezing as the dressing may separate.

How to Serve

A white bowl filled with a creamy chicken salad showing about three layers: shredded chicken coated in a thick yellow creamy dressing forms the main layer, mixed with light green celery slices and halved red grape tomatoes scattered throughout; finely chopped green onions are sprinkled on top, adding a fresh touch of color. Around the bowl are small white dishes holding halved red grapes, lime wedges, thin green beans, and chopped red onions, all set on a white marbled textured surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken works perfectly and saves time. Just shred or dice it before mixing.

Is this salad suitable for meal prep?

Absolutely. It holds well in the fridge for a few days and makes a convenient, flavorful meal on the go.

Curry Chicken Salad Recipe

Print Recipe

★★★★★

5 from 62 reviews

A flavorful and refreshing Curry Chicken Salad combining shredded chicken with a mix of grapes, celery, red onion, and cashews, tossed in a creamy curry-spiced dressing featuring mayonnaise, Greek yogurt, and lime juice. Perfect as a light lunch or a delicious sandwich filling.

Author: Dana
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Salad:

4 cups Shredded chicken (or diced chicken breast)
1 cup Grapes (halved; or ½ cup raisins)
1 cup Celery (diced)
½ cup Red onion (finely diced)
½ cup Cashews (coarsely chopped)
¼ cup Green onions (sliced thinly)

Dressing:

1/3 cup Mayonnaise
1/3 cup Greek yogurt (or sour cream)
1 tbsp Curry powder
2 tbsp Lime juice (or lemon juice)
½ tsp Sea salt
¼ tsp Black pepper

Instructions

Combine Salad Ingredients: In a large bowl, combine the shredded chicken, halved grapes, diced celery, finely diced red onion, coarsely chopped cashews, and thinly sliced green onions. Stir gently to mix all the ingredients evenly.
Prepare Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, curry powder, lime juice, sea salt, and black pepper until the mixture is smooth and well blended.
Toss Salad with Dressing: Pour the prepared dressing over the chicken mixture. Gently stir until all the ingredients are evenly coated with the curry dressing.
Chill and Serve: You can enjoy the salad immediately for a fresh crunch, or refrigerate for about 1 hour to allow the flavors to meld together for a richer taste.

Notes

Shredded rotisserie chicken works well for convenience, or cook and dice fresh chicken breasts.
Swap grapes with raisins if you prefer a sweeter salad.
Greek yogurt can be substituted with sour cream for a different tang.
This salad can be served on its own, over greens, or as a sandwich filling.
For extra crunch, add a handful of chopped celery leaves or toasted cashews on top before serving.

Keywords: Curry Chicken Salad, Chicken Salad Recipe, Easy Chicken Salad, Curry Salad Dressing, Gluten Free Salad, No Cook Salad