Curry Chicken Salad
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.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Servings: 6 servings
Calories: 462kcal
- 1 1/2 pounds boneless, skinless chicken (cooked and shredded)
- 1 cup mayonnaise
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 cup pecans (chopped)
- 1 cup red seedless grapes (halved or quartered)
Add shredded chicken to a large mixing bowl.
1 1/2 pounds boneless, skinless chicken
In a smaller bowl mix together the mayonnaise, curry powder, and ground ginger until well blended.
1 cup mayonnaise, 1 tablespoon curry powder, 1 teaspoon ground ginger
Mix the curry dressing into the chicken until well blended.
Gently fold in the pecans and grapes.
1/2 cup pecans, 1 cup red seedless grapes
Serve as a sandwich, wrap, on lettuce, or as is.
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.
** Nutritional information is an estimate and may vary.
Serving: 1serving | Calories: 462kcal | Carbohydrates: 7g | Protein: 26g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 370mg | Potassium: 529mg | Fiber: 1g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg