Recipe: Curry Chicken Salad

Curry Chicken Salad

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”

  1. 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.

  2. 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.


  3. 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! 🙂

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