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A white plate on top of a green napkin with toasts that have curried chicken salad on top of them.
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Curried Chicken Salad

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.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 271kcal

Ingredients

Instructions

  • 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.

Video

Notes

  1. 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.
  2. Chicken: Leftover rotisserie chicken or even something like Cajun Chicken works great in this recipe.
  3. 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.
  4. 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.
  5. Yield: This recipe makes about 6 cups of Curried Chicken Salad, enough for 8 sandwiches, 3/4 cup salad per sandwich.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 0.75cup | Calories: 271kcal | Carbohydrates: 6g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 152mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg