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Chicken Curry Salad with Grapes

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Curry Chicken Salad with Grapes combines curry seasoned chicken, chopped celery, juicy red grapes, green onions, and toasted pecans with a flavorful dressing. Using a combo of Greek yogurt and light mayonnaise makes this a healthier salad recipe for summertime eating. 

We love making a large salad of some sort each week. For others, try a Classic Wedge Salad with Blue Cheese Dressing or a Cold Ramen Noodle Salad next!

Side view of a bowl of chicken curry salad with grapes.

When warmer weather arrives, I love making all the salads – kale saladpasta saladpotato salad, and a healthy chicken salad. This Curried Chicken Salad with Grapes is full of texture and amazing flavor, perfect for meal prep and lazy nights on the patio.

Curry Powder

Curry powder is supposedly a Western invention, instead of an authentic spice to India. It is actually a combination of a bunch of different spices, and some curry powders are different from others. 

These combos can range from five ingredients to even more than 10, but most have turmeric as a component. Most are a combination of some of the following: turmeric, cumin, coriander, ginger, dry mustard, black pepper, fenugreek, cardamom, cayenne powder, onion, red pepper, and paprika (and more).

I used a bottled yellow curry powder from the grocery store, and mine combined turmeric, fenugreek, onion, coriander, and red pepper. This blend of spices gave this chicken salad an amazing flavor, and while it’s hard to describe it, I’m pretty sure you’ll love the flavor.

Side view of a serving of chicken curry salad served up with a spoon.

How to make Curry Chicken Salad with Grapes:

Step 1
Prep chicken. Butterfly the chicken breasts, and place them on a baking sheet prepared with parchment paper. Season well with curry powder, kosher salt and freshly ground black pepper. I used plenty of seasoning, especially the curry powder, to enhance the flavors of this chicken salad.

Step 2
Cook the chicken. Grill the chicken on medium heat, or until a digital thermometer reads 160-165 degrees. (You can plan on a few degrees of carry-over cooking.)

You can also bake the chicken for this salad. Just season as described and bake at 300 degrees until done.

Step 3
Shred chicken. When chicken is cooked and cooled, shred with either two forks or use a standing mixer with a paddle attachment. (The mixer method works great and is easier on the wrists! See photos below.)

Step 4
Toast pecans. Toast the chopped pecans in a non-stick skillet over medium heat until fragrant. Remove to cool.

Step 5
Combine salad ingredients. Place cooled shredded chicken in a large bowl, along with the celery, onion, seedless red grapes, and toasted pecans. Toss to combine.

Step 6
Make the dressing. Meanwhile prepare the dressing by combining the mayo, Greek yogurt, lemon juice, curry powder, kosher salt, and freshly ground black pepper. Mix well.

A bow of the dressing ingredients with a lemon squeezer beside it.

Step 7
Combine. Pour salad dressing over top the chicken salad ingredients and mix well. Store in the refrigerator for a couple of hours before serving to let the flavors meld together, for best results.

Step 8
Serve. Serve this chicken curry salad with some extra freshly ground black pepper. You could also enjoy it in lettuce wraps or serve it over a bed of greens.

What to serve with Curry Chicken Salad Recipe:

Recipe Tips & Variations:

  • Other alternatives for the chicken: Instead of baking or grilling the chicken, you could take a short-cut with a rotisserie chicken. I tend to prefer cooking my own, because adding the curry powder to raw chicken will enhance the flavors.
  • The dressing: You could use all mayo or all Greek yogurt for the dressing, or just a different ratio between the two. I personally like the 50/50 combo.
  • The crunch: Instead of pecans, you could use another nut, like crunchy almonds, walnuts, pistachios, etc. Instead of grapes, try raisins – regular, yellow, or craisins. Use red onion instead of green, or another crunchy veg.

Other tasty salad recipes:

Overhead view of a bowl of chicken salad with curry powder.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A large bowl of chicken curry salad with a wooden spoon.

Chicken Curry Salad with Grapes

Curry Chicken Salad with Grapes combines curry seasoned chicken, chopped celery, grapes, green onions, and toasted pecans with a flavorful dressing. Using a combo of Greek yogurt and light mayonnaise makes this a healthier salad recipe for summertime eating. Crunchy and really tasty!
4.80 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Indian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 (1.5 cup) servings
Calories: 483kcal
Author: Sue Ringsdorf

Ingredients

For the chicken:

  • 2 ½ pounds chicken breast – or four chicken breasts, butterflied
  • 1-2 Tablespoons curry powder
  • kosher salt and freshly ground black pepper – to taste
  • a drizzle of olive oil

For the salad:

  • 1 1/2 cups red grapes – sliced in half
  • 1 1/2 cups celery – diced
  • 1/2 cup green onion – diced
  • 1 cup pecans – chopped and toasted

For the dressing:

  • 1 cup lighter mayonnaise – I use one with olive oil
  • 1 cup plain Greek yogurt – full fat
  • 1 large lemon – freshly squeezed (may need more if the lemon isn't extra juicy)
  • 1 Tablespoon curry powder
  • kosher salt and freshly ground black pepper

Instructions

For the chicken:

  • Butterfly chicken breasts. Season with curry powder, kosher salt, and freshly ground black pepper.
  • Cook chicken. We like to grill it on our BGE but you can bake it in the oven at 300 degrees until done.
  • Grill or bake chicken until instant read thermometer reads 160 degrees, allowing for it to carry-over cook a few more degrees. Let cool slightly.
  • Shred chicken. I like to use my standing mixer for this, and I use my paddle attachment. Place shredded chicken in large mixing bowl to cool.

For the salad:

  • Toast the chopped pecans over medium heat until fragrant. Remove to cool.
  • To the mixing bowl, add the remaining ingredients – the celery, green onion, grapes, and toasted pecans. Stir to combine.

For the dressing:

  • In a medium bowl, mix together the mayonnaise, greek yogurt, lemon juice, curry powder, salt and pepper. Pour over the salad and mix well.
  • Refrigerate at least two hours before serving for best results. The flavors will absorb and will taste even better.

Notes

  • Other alternatives for the chicken: Instead of baking or grilling the chicken, you could take a short-cut with a rotisserie chicken. I tend to prefer cooking my own, because adding the curry powder to raw chicken will enhance the flavors.

Nutrition

Calories: 483kcal | Carbohydrates: 18g | Protein: 46g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 129mg | Sodium: 564mg | Potassium: 1042mg | Fiber: 4g | Sugar: 10g | Vitamin A: 338IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

  1. Made this for the first time and wonder why it took so long. I love all things curry and this is so good. I used rotisserie chicken to make it so easy.

    1. Suebee Homemaker says:

      I love using rotisserie chicken at times too! Thanks for your feedback, Shari!

  2. Jackie Thill says:

    This is so much better than you realize. I get many positive compliments when I take it to house parties. If you’re reading this, you gotta’ try it.

    1. Suebee Homemaker says:

      It’s been awhile since I made this salad. Thanks for the reminder, and for the feedback, Jackie!

  3. I love this for the taste, but it is a great go to when you want something different!

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