Curry Chicken Salad is a creamy, spicy chicken salad with bursts of sweet grapes in every bite. This versatile recipe can be served as is, or on bread, rolls, wraps, salads, or as lettuce wraps.
This post contains affiliate links. See our Disclosure Statement for more information.
This recipe is an adaptation of a recipe by the same name in the Earthbound Farm Organics cookbook, Food to Live By.
Curry Chicken salad is made with chicken, pecans, and grapes mixed into a warm, creamy curry dressing.
It’s super flavorful and family-friendly.
If you are looking for a warm curry chicken dinner recipe, try Coconut Curry Chicken or the uniquely flavored Vadouvan Curry Chicken.
Why This Recipe Works
When made with leftover chicken, this is a super quick recipe to make. Even if you have to cook the chicken ahead of time, it can still take less than 30 minutes.
This recipe is also a great make-ahead meal. You can throw it all together and leave it in the refrigerator for a quick lunch or dinner. It’s also perfect for weekly meal prep.
You can enjoy this chicken salad as is, or make a sandwich or wrap with it. If you’re following a low carb or gluten free diet, try it on lettuce wraps.
How to Make Curry Chicken Salad
Prep!
If you are not using leftover chicken, you will need to cook the chicken first.
Tip: if you have an Instant Pot, that is the quickest way to cook the chicken and it’s also the easiest to shred. You can also bake the chicken.
Create!
Shred the chicken and add it to a large bowl.
Mix in the chopped pecans.
In a smaller bowl, whisk together the mayonnaise, curry powder, and ginger.
Mix the curry dressing into the chicken until well blended.
Gently fold in the grapes.
Present!
Enjoy right out of a bowl, on top of salad, in a wrap or sandwich or as lettuce wraps.
Tips and Techniques for the Best Curry Chicken Salad
- Use leftover chicken or a rotisserie chicken to make the recipe quicker.
- If you need to cook the chicken, an Instant Pot is quickest and makes the chicken super easy to shred.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- What goes with Curry Chicken Salad? While curry chicken salad is typically served on it’s own or in sandwich form, you can serve sides with it, if desired. Simple sides like soup, chips, or crackers work great.
- Can you freeze Curry Chicken Salad? You can freeze Curry Chicken Salad that has been kept in the refrigerator and not left out for an extended period of time. Be aware that the mayonnaise may separate after being frozen.
More Chicken Recipes to Try
Chicken salad is a classic. This recipe for Cranberry Walnut Chicken Salad Bites is a fun way to add a little more flavor.
Other chicken recipes that you may want to try are Grilled Buffalo Chicken Wraps and Southwestern Chicken Pita Pockets.
Love this Curry Chicken Salad recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Curry Chicken Salad
Ingredients
- 2 pounds boneless, skinless chicken breasts * cooked and shredded
- 1/2 cup pecans * chopped
- 1 cup mayonnaise
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 cup red seedless grapes * halved (or quartered if they are large)
Instructions
- Add shredded chicken to a large mixing bowl and stir in the chopped pecans.
- In a smaller bowl mix together the mayonnaise, curry powder, and ground ginger until well blended.
- Mix into the chopped chicken and pecans.
- Gently fold in the grapes.
- Serve as a sandwich, wrap, on lettuce, or as is.
Notes
Tips and Techniques for the Best Curry Chicken Salad
- Use leftover chicken or a rotisserie chicken to make the recipe quicker.
- If you need to cook the chicken, an Instant Pot is quickest and makes the chicken super easy to shred.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on May 22, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.
