Name: Curried Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream (or greek yogurt); 1 Tbsp milk; 1 1/2 tsp yellow curry powder; 1/2 tsp salt; 1/4 tsp black pepper; 3 cups chopped or shredded chicken; 2 green onions, sliced; 1 large carrot, peeled and julienned; 1/2 cup purple or red grapes, halved; 1/2 cup roasted salted almonds, chopped

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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:

Yield: 6 servings