This easy Curried Chicken Salad makes the perfect sandwich, wrap, or salad on a big bed of greens. Thanks to toasted almonds and fresh grapes it has just the right balance of crunch and sweetness.
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.
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Notes
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.
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 almonds: To toast your almonds, cook them in medium skillet over medium heat until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
Yield: This recipe makes about 6 cups of Curried Chicken Salad, enough for 8 sandwiches, 3/4 cup salad per sandwich.
Storage: Store leftovers covered in the refrigerator for up to 4 days.