Sorry for the blurry picture, but my phone doesn’t focus.
This dinner is yummy and super easy to make. It’s also perfect for taking on a picnic because it’s an all-inclusive dish you can make ahead of time.
Added bonus for me, is my picky eater kids LOVE it.
I don’t really have a specific recipe for this one as I kind of just throw it together. The key is to get the proportions so each bite has a perfect blend of chicken, grape, and almond.
Eyeball the following ingredients together:
Curry Chicken Salad
- 3-4 chicken breasts – broiled, steamed, or fried.
- Red grapes, halved.
- Toasted almonds – sliced, slivered, or chopped.
- Mayo – 1ish cups or to taste
- Curry powder – 1sh T or to taste
- Salt to taste
Chop the chicken into bite sized pieces, add to a bowl with grapes and almonds. Mix the mayo together with the curry powder and salt, then stir into the chicken. Chill. Serve.
Other things you can add or substitute: shredded carrots, raisins, brown rice, dried cranberries.
3 thoughts on “Recipe: Curry Chicken Salad”
Dan loves curry, so we use it in a lot of things. I make something similar, but I use plain yogurt instead of the mayo. Maybe a little heartier for picnics? Of course, I use the full fat version, so I’m probably not saving much on the calorie/fat side of things. Trader Joe’s European style plain yogurt is my favorite.
Yogurt is a great idea, and I always have some on hand! I’ll have to run it by Bryan, though, as he’s not a huge fan of the plain.
Hey! I make this almost the same way, except with cashews instead of almonds and no curry. (I’ll have to try that!) A angelic lady from our church brought us a VAT of it with croissants and like 2 pans of brownies a few days after our daughter was born and it made that first week at home bearable and delicious! 🙂