Curried Chicken Salad with Grapes

5 from 11 votes

My Curried Chicken Salad with Grapes is a delicious, protein-packed salad that's infused with a mixture of savory and sweet flavors. Red grapes, toasted almonds, and celery add plenty of color and crunch. Enjoy this chicken salad on a bed of greens or use it to make sandwiches or wraps.

Prep Time15

Total Time15

Course: Entree, Main Course, Salad, Sandwich

Cuisine: American

Servings:

Calories: 381kcal

Author: Dr. Sonali Ruder

Equipment

Mixing bowls

Ingredients

½ cup plain 2% Greek yogurt
2 Tablespoons mayonnaise
1 teaspoon curry powder
1 ½ tablespoons mango chutney
2 teaspoons fresh lemon juice
Kosher salt and black pepper
3 cups cooked, diced or shredded chicken breast
¾ cup halved red grapes
⅓ cup chopped scallions
¼ cup sliced almonds, toasted
¼ cup chopped celery

US Customary - Metric

Instructions

Mix the yogurt, mayonnaise, curry powder, chutney, and lemon juice together in a large bowl. Season the mixture with a pinch of salt and black pepper.
Stir in the chicken, grapes, scallions, almonds and celery. Serve chicken salad on a bed of lettuce or use it to make sandwiches, wraps or lettuce wraps. You can also serve it on crackers, crostini, mini croissants or cucumber slices as an elegant appetizer.

Notes

If you don't have rotisserie chicken or leftover chicken, you can poach chicken breast to use in this recipe. Place 1 ¼ lbs boneless, skinless breasts in a medium saucepan or deep skillet and add enough low sodium chicken broth or lightly salted water to just cover the chicken. Add a bay leaf and a splash of white wine (if desired). Bring the liquid to a boil, then lower the heat until it is just simmering. Partially cover the pan and cook for 10 minutes, then cover the pan completely and turn off the heat. Let the chicken continue to cook in the hot liquid another 15-20 minutes until cooked through. Remove the chicken and let it cool before dicing it. Yield: about 3 cups chicken

Nutrition