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Curry Chicken Salad
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Curry Chicken Salad

This easy Curry Chicken Salad recipe is the perfect blend of sweet and savory, with tender chicken, juicy grapes, and nutty cashews, all folded together in a lightly creamy curry dressing.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 462 kcal
Course: Salad
Cuisine: American

Ingredients

Chicken
  • 1½ pounds chicken breast see Notes below, boneless, skinless
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
Dressing
  • ⅔ cup mayonnaise good quality
  • ⅓ cup Greek yogurt full-fat, plain
  • 2 tablespoons Major Grey's chutney or similar
  • 2 tablespoons curry powder (see Notes below)
  • 2 teaspoons lemon juice freshly squeezed
Salad
  • ⅓ cup onion small diced, red variety
  • ½ cup celery small diced
  • ⅔ cup red grapes or substitute ⅓ cup plump raisins, halved or quartered if especially large
  • ½ cup cashews see Notes below, roasted, salted, whole
  • ¼ cup cilantro fresh, chopped leaves
  • salt to taste, freshly ground pepper
  • black pepper to taste, freshly ground pepper

Instructions

    Cup of Yum
  1. Chicken: Preheat oven to 400°F. Line a rimmed baking sheet with foil.
  2. Place chicken on prepared baking sheet. Rub chicken with olive oil, then season all over with salt and pepper. Place in oven and cook for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of each breast reads 165°F.
  3. Remove chicken from oven and let rest for 10 minutes. Cut into ¾" cubes.
  4. Dressing: While chicken is cooking, stir together mayo, yogurt, chutney, curry powder, and lemon juice in a small bowl.
  5. Salad: In a large bowl, fold together chicken, onion, celery, grapes, cashews, and cilantro. Drizzle prepared dressing over the top and fold to coat all ingredients. Taste test, then season with salt & pepper and additional curry powder as needed.
  6. Serve: Enjoy right away. Or let cool completely, then cover tightly and refrigerate for 2-3 hours or overnight. Serve salad cold over a bed of lettuce or in lettuce wraps, or as a sandwich between two slices of bread or a split croissant. Or serve it warm, over rice.

Notes

  • Chicken: To substitute with leftover cooked chicken, measure out 3-4 cups of cubed, cooked chicken.
  • Curry powder: This is a blend of spices that varies in flavor and spicy heat depending on what spices are used. Some curry powder blends are very mild, while others can be quite spicy. Choose one that fits your flavor palate. If you don't find many curry powder choices, just taste test and add less or more depending on your desired level of flavor and heat.
  • Cashews: If storing/refrigerating this salad right away, you might want to consider leaving out the cashews and then folding them into the salad right before serving, for the crunchiest nut texture.
  • If storing/refrigerating this salad right away, you might want to consider leaving out the cashews and then folding them into the salad right before serving, for the crunchiest nut texture.
  • Recipe inspired by a salad I enjoyed at Seabiscuit Cafe on Mackinac Island, Michigan.

Nutrition Information

Serving 1 Calories 462kcal (23%) Carbohydrates 11g (4%) Protein 49g (98%) Fat 24g (37%) Saturated Fat 5g (25%) Polyunsaturated Fat 18g (106%) Cholesterol 130mg (43%) Sodium 430mg (18%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 462

% Daily Value*

Serving 1
Calories 462kcal 23%
Carbohydrates 11g 4%
Protein 49g 98%
Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 18g 106%
Cholesterol 130mg 43%
Sodium 430mg 18%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.