Curry Chicken Salad

Published April 8, 2024 by Lauren Vavala Harris

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Curry Chicken Salad is a creamy, curry and ginger-spiced chicken salad with bursts of sweet grapes and crunchy pecans in every bite. This versatile recipe can be served as is, or on bread, rolls, wraps, or as lettuce wraps.

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This Curry Chicken Salad recipe is an adaptation of a recipe by the same name in the Earthbound Farm Organics cookbook, Food to Live By.

It’s a simple recipe 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 to prepare.

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, or just want to lighten things up, try it on lettuce wraps.

How to Make Curry Chicken Salad

Ingredients

1 1/2 pounds boneless, skinless chicken (cooked and shredded): you can also use leftover or rotisserie chicken.
1 cup mayonnaise
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 cup pecans (chopped)
1 cup red seedless grapes (halved or quartered)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

If you are not using leftover chicken, you will need to cook the chicken first.

Chef’s 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, if preferred.

Create!

Shred the chicken and add it to a large bowl.

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 pecans and grapes.

Present!

Enjoy right out of a bowl, on top of salad, in a wrap or as a sandwich, or as lettuce wraps.

Tips and Techniques

Use leftover chicken or a rotisserie chicken to make the recipe even 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 airtight container in the refrigerator. Consume within 3-4 days.

FAQ’s

What Goes With Curry Chicken Salad?

While curry chicken salad is typically served on its own or in sandwich form, you can serve sides with it, if desired. Simple side dishes like soup, chips, or crackers work great.

Can You Freeze Curry Chicken Salad?

You can freeze 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 and may not be pleasant one thawed.

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