Chicken Curry Salad

Take an already-delicious chicken curry salad up a notch by adding grapes, walnuts, celery, and a tiny bit of bacon with this savory twist on a classic chicken salad recipe!

To add curry to chicken salad, add about 1 to 2 teaspoons curry powder to a recipe with about 2 cups of chicken, 2/3 cup mayo and a dollop of sour cream. This proportion creates the right amount of flavor and results in a colorful yellow dish you can use for salads or sandwiches.

When you make chicken curry salad, you can use many types of nuts to add crunchy texture like cashews, pecans, or sliced almonds. With this recipe, walnuts pair really well with the grapes.

Use chicken curry salad for croissant sandwiches, on crackers, as a salad topper or simply on its own. This is hands down the best curry salad you can get!

Try these other great curry recipes: Homemade Curry Paste, Coconut Green Curry Soup, or Red Curry Chicken.

Ingredients

The key to making curry chicken salad is to chop the ingredients to hearty sizes.

Chicken: We’ll use two roasted chicken breast. You can also grill or boil your chicken, if you prefer.

Yellow curry powder:

Mayonnaise: You can substituting mayonnaise base for another base like Greek yogurt or sour cream. If you don’t want to eliminate the mayo entirely, consider cutting back and adding a greater proportion of yogurt or sour cream.

Sour cream: Sour cream and mayonnaise create the base sauce.

Celery: One stalk, chopped.

Red onion: Finely chopped red onion.

Walnuts: If you don’t have walnut or would prefer another nut for crunch, try cashews, pecans, or sliced almonds.

Raisins: Traditional or golden raisins will work well. You can also used dried cranberries.

Lime juice: Fresh lime juice is ideal.

Bacon: Here we’re using 2 slices of bacon (which you can pan fry or bake) chopped into small bits.

Salt and pepper: To season.

Grapes: Slice the grapes in half or quarters. Fold the grapes in at the end.

Looking for a great sandwich recipe? Try: French Onion Grilled Cheese, Broccoli Reuben, or Grilled Cheese with Pear.

How to Make It

Cook chicken breasts by brining in salt water for about an hour. Then dry the chicken breasts with a paper towel. Coating them with a drizzle of olive oil, and salt and pepper on both sides. Cooking at 450 degrees for about 15 to 18 minutes until they are 165 degrees.

Then, chop into bite-size cubes or fork-tear chicken into shreds.

Add 2 cups chopped or torn chicken, celery, raisins, red onion and chopped walnuts to bowl. In another bowl, combine mayonnaise, sour cream, curry powder, lime juice and salt and pepper. Add chicken mixture and grapes to mayo mixture and add bacon by gently folding them together.

You can use your curry chicken salad in any number of ways — from a sandwich filling to a salad topper.

Try these other scrumptious chicken recipes: Peruvian Chicken with Green Sauce, Everything Bagel Chicken Tenders, or Cream Cheese Chicken Thighs.