Curried Chicken Salad
This easy Curried Chicken Salad makes the perfect sandwich, wrap, or low-carb lunch on a big bed of greens. This delicious, flavorful recipe uses almonds and fresh grapes, for just the right balance of crunch and sweetness.
Servings 8 servings
Calories 271 kcal
1/2 cup mayonnaise 2 tablespoons fresh lemon juice from 1 lemon 2 teaspoons curry powder 1/4 teaspoon celery seed optional, see notes Salt and freshly ground black pepper 4 cups cooked chicken cubed or shredded 2 celery ribs finely chopped 1 cup red seedless grapes halved or quartered (see notes) 4 scallions white and green parts, thinly sliced 1/2 cup slivered almonds or sliced almonds, toasted (see notes) 2 tablespoons fresh parsley minced Bread or butter lettuce leaves, for serving
In a large bowl, add mayonnaise, lemon juice, curry powder, celery seed, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk to combine. Add chicken, celery, grapes, scallions, almonds, and parsley. Toss to coat. Season to taste with additional salt and pepper. Serve on bread or in lettuce cups.
Lemon juice: Or any kind of vinegar: white, champagne, or apple cider vinegar. Ina Garten uses white wine.
Celery seed: I really like celery seed in chicken salad. But, if you don't have it and you don't want to buy it, it's okay to leave it out.
Chicken: Leftover rotisserie chicken works great in this recipe.
Grapes: I prefer to quarter my grapes for chicken salad so they are roughly the same as everything else. But, it's okay if you just cut them in half.
Slivered To toast your almonds, cook them in medium skillet over medium heat until browned and fragrant, stirring occasionally, about 3 to 5 minutes. almonds:
Leftovers: Store leftovers covered in the refrigerator for up to 4 days. Unfortunately this recipe does not freeze well.
No mayo: Make the sauce with plain Greek yogurt instead.
More mix-ins: Try shredded carrots, roasted cashews, Mango chutney, diced apples, raisins or cranberries, or some cooked quinoa.
Lettuce wraps: Serve in lettuce cups or over a salad for a delicious light lunch. Serving: 0.75 cup | Calories: 271 kcal | Carbohydrates: 6 g | Protein: 20 g | Fat: 19 g | Saturated Fat: 3 g | Cholesterol: 58 mg | Sodium: 152 mg | Potassium: 300 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 239 IU | Vitamin C: 5 mg | Calcium: 40 mg | Iron: 2 mg