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Curry Chicken Salad lettuce wraps on a white plate with a blue and white striped towel, grapes, green onions, and a bowl of more chicken in the background
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5 from 5 votes

Curry Chicken Salad

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.
Prep Time10 mins
Total Time10 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Servings: 8
Calories: 383kcal


  • 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)


  • 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.



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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 383kcal | Carbohydrates: 5g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 310mg | Potassium: 500mg | Fiber: 1g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg