This Curry Chicken Salad recipe is a delicious blend of chicken, savory curry powder, sweet grapes, scallions, celery and cashews for a side dish, snack or a great sandwich.
This curry chicken salad with grapes recipe is so easy to make and so good!
Trust me, if you like curry, you will love this recipe!
This chicken curry salad with grapes recipe is a great way to use up any leftover cooked chicken you have as long as it isn’t heavily seasoned – like a lemon-pepper seasoned chicken – since that would impact the flavors of this recipe. Salt and pepper seasoning is just fine. You can use grilled chicken, roasted chicken, or even a store-bought rotisserie chicken. I like to use boneless skinless chicken breasts that I bake and then shred.
Many Ways to Serve Curry Chicken Salad
Another reason I love this recipe is that there are so many ways to serve this salad!
Grab your favorite sandwich bread or a croissant, fill with this salad, add lettuce if you want, and voila, you have a great curry chicken salad sandwich for home or to go.
Fill a tortilla, pita or thin flatbread with this curry chicken salad, add lettuce if you want and you have a tasty wrap.
Want a lighter wrap? If so, then use lettuce leaves instead of bread and fill with the chicken salad, roll up and enjoy this gluten free version.
Top a lettuce salad or a mixed greens salad with this curried chicken salad for a lighter, but still delicious, gluten free meal.
For a snack or light meal, serve this salad on top of your favorite crackers.
How to Make Curry Chicken SaladGather your ingredients. For exact amounts of each ingredient, please see the recipe at the end of this post.
In a large bowl whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
It will look like the photo below when it is well mixed.
Add in the cooked and shredded chicken, celery, grapes, and scallions and toss to combine.
Cover with plastic wrap and set in the refrigerator to chill until you are ready to serve.
When you are ready to serve, stir in the cashews and enjoy!
Frequently Asked Questions About this Curry Chicken Salad
How can I make this vegan?
We recommend the following substitutions to make this a vegan curry chicken salad:
- Replace the mayonnaise with vegan mayonnaise.
- Replace the sour cream with vegan sour cream.
- Replace the honey with agave syrup.
- Replace the chicken with chickpeas.
How can I make this dairy-free?
Replace the sour cream with mayonnaise.
How long will this keep in the refrigerator?
This curried chicken salad should last about 3-4 days in a sealed container in the refrigerator, so you can easily make this a day or two in advance for meal prep.
Here’s the Recipe!
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tablespoon curry powder
- 2 Tablespoons honey
- 2 Tablespoons lime juice
- 3/4 teaspoon salt
- 4 1/2 cups cooked shredded chicken
- 1 1/2 cup diced celery
- 1 1/2 cup seedless grapes, halved
- 3 scallions, all parts diced
- 2/3 cup cashews
- In a large bowl whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
- Add in the cooked and shredded chicken, celery, grapes, and scallions and toss to combine.
- Cover with plastic wrap and set in the refrigerator to chill until you are ready to serve.
- When you are ready to serve, stir in the cashews and enjoy!
Amount Per Serving: Calories: 478|Total Fat: 31g|Saturated Fat: 7g|Trans Fat: 0g|Unsaturated Fat: 22g|Cholesterol: 95mg|Sodium: 584mg|Carbohydrates: 21g|Fiber: 2g|Sugar: 14g|Protein: 29g|
Nutrition information has been auto-calculated for your convenience.
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September 1, 2021 | Last Updated on September 1, 2021 by Linda