Chicken Curry Salad with Grapes

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

4.80 from 5 votes

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!

Course Main Course

Cuisine American, Indian

Keyword chicken salad, crunchy curry chicken salad

Prep Time 20

Cook Time 25

Total Time 45

Servings (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. Add a drizzle of olive oil, if desired.
2 ½ pounds chicken breast, 1-2 Tablespoons curry powder, kosher salt and freshly ground black pepper, a drizzle of olive oil
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.
1 1/2 cups celery, 1/2 cup green onion, 1 1/2 cups red grapes, 1 cup pecans

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.
1 cup lighter mayonnaise, 1 cup plain Greek yogurt, 1 large lemon, 1 Tablespoon curry powder, kosher salt and freshly ground black pepper
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