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    Recipes » Salad Recipes

    Curry Chicken Salad

    Published: May 8, 2018 · Modified: Nov 15, 2019 by Marissa Stevens · 28 Comments

    Gluten Free

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Curry Chicken Salad served on a bed of lettuce on white plates.

    I first made this Curry Chicken Salad for a friend's baby shower. My friend's 'baby' is now a teenager and still, for me, this salad is a go-to dish for picnics, celebrations, and even weekday lunches.

    Curry Chicken Salad served on white plates

    It's the flavor combination of this curried chicken salad: spicy, salty, and sweet, that keeps me coming back. And I love how every bite is different.

    Jump to:
    • More Must-Try Salad Recipes
    • How to Make Curry Chicken Salad
    • Recipe Video
    • Curry Chicken Salad
    • 💬 Comments

    It's unusual for this kind of salad to be so light. Often curry chicken salad is goopy and the flavor is all about the dressing. This one is flavor-rich without the goop. The dressing is just yogurt, curry powder, apricot preserves, salt and freshly ground black pepper: creamy and subtle. Instead the buttery cashews, tangy-sweet grapes, tender chicken and crunchy celery are the focus flavors.

    Curry Chicken Salad on white plates photo from above

    You can make enough to last for a few days, but you'll want to stir in the cashews just before serving so they keep their crunch. Perfect for a desk lunch, quick weeknight dinner, or get-together dinner contribution.

    More Must-Try Salad Recipes

    • Strawberry Spinach Salad (Loaded with sweet strawberries, pecans and creamy goat cheese!)
    • Spinach Salad with Bacon (This one has been a favorite in my family for decades!)
    • Corn Salad (When corn is in season, we eat this salad on repeat!)
    • Zucchini Salad (It took me about a dozen tries to perfect this recipe! SO GOOD!)
    • Chicken Salad with Grapes (A new riff on this salad sans curry with toasted almonds and dried apricots!)

    How to Make Curry Chicken Salad

    Step 1: Whisk yogurt and curry powder together in a small bowl. Add apricot preserves and whisk until smooth. Season to taste with salt and pepper.

    Whisking Curry Chicken Salad Dressing

    Step 2: When you're ready to eat, combine chicken, grapes, cashews, and celery in a serving bowl. Pour dressing over and gently stir to coat. Refrigerate 30 minutes. Serve.

    Curry Chicken Salad without Dressing
    Pouring Dressing on Curry Chicken Salad
    Tossing Curry Chicken Salad to coat

    Recipe Video

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    Curry-Chicken-Salad served on white plates featured

    Curry Chicken Salad

    Marissa Stevens
    Simple, healthy and packed with summer flavors, this is one of my go-to salads. When you BBQ chicken this summer, make extra so you can throw this salad together the next day.
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Main Course, Salad
    Cuisine American
    Servings 4 people
    Calories 491 kcal

    Ingredients
      

    For the Dressing

    • 1 cup plain, whole milk yogurt
    • 1 tablespoon curry powder
    • 2 tablespoons apricot preserves
    • salt and freshly ground black pepper

    For the Salad

    • 1 pound cooled chicken breast cooked, cut into 1" pieces (baked, barbecued, or poached in salted water)
    • ½ pound red or green seedless grapes
    • 4 ounces roasted cashews
    • 4 ribs celery coarsely chopped
    • 16 leaves butter lettuce or romaine (optional)
    • 1 tablespoon minced chives (optional)

    Instructions
     

    • To make the dressing, whisk yogurt and curry powder together in a small bowl. Add apricot preserves and whisk until smooth. Season to taste with salt and pepper.
    • Combine chicken, grapes, cashews, and celery in a serving bowl. Pour dressing over and gently stir to coat. Serve as is or scooped over leaves of butter or romaine lettuce and sprinkle with chives. Refrigerate for at least 30 minutes to allow flavors to meld. Serve.

    Notes

    Can easily be doubled.

    Nutrition

    Calories: 491kcalCarbohydrates: 32gProtein: 39gFat: 24gSaturated Fat: 6gCholesterol: 116mgSodium: 467mgPotassium: 961mgFiber: 3gSugar: 18gVitamin A: 2380IUVitamin C: 6.9mgCalcium: 154mgIron: 3.9mg
    Keyword 4th of July, game day, Memorial Day, picnic, summer
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Salad Recipes

    • Pulled Pork Salad
    • Caesar Salad
    • Classic Wedge Salad
    • Crab Salad

    Reader Interactions

    Comments

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      Recipe Rating




    1. annie@ciaochowbambina says

      May 14, 2018 at 7:06 am

      5 stars
      Mmmm - we love curry chicken salad! I'm going to have to make this for my son we comes home!!

      Reply
      • Marissa says

        May 14, 2018 at 10:32 am

        I love to hear that, Annie! Thank you!

        Reply
    2. Dawn - Girl Heart Food says

      May 10, 2018 at 4:09 pm

      5 stars
      Love the addition of apricot jam! And I'm such a huge fan of curry anything! I could eat this everyday for lunch, I'm sure 🙂

      Reply
    3. David @ Spiced says

      May 10, 2018 at 4:39 am

      I love how you add a bit of apricot preserves to this one, Marissa! I do enjoy a good chicken curry dish, but I've never thought of switching that up into salad form. Sounds delicious, and it definitely needs to be on our summer menu! 🙂

      Reply
    4. Kelsie | the itsy-bitsy kitchen says

      May 09, 2018 at 2:17 pm

      Do you have any idea how much I love anything curried? So much. I'm swooning over this!

      Reply
      • Marissa says

        May 10, 2018 at 7:28 am

        Curry is amazing, isn't it? Thanks, Kelsie!

        Reply
    5. Cheyanne @ No Spoon Necessary says

      May 09, 2018 at 12:58 pm

      5 stars
      I'm not a huge fan of goopy either, Marissa! 😉 Naturally I am LOVING this salad! Gimme all the flavor minus the goop! This is perfect for summer picnics and easy entertaining! Pinning! Cheers!

      Reply
      • Marissa says

        May 10, 2018 at 7:29 am

        Thanks, my friend! xo

        Reply
    6. Kevin O'Leary says

      May 09, 2018 at 8:59 am

      Curry chicken salad is one of my all-time favorites. Looks so good!

      Reply
      • Marissa says

        May 10, 2018 at 7:29 am

        Thank you, Kevin!

        Reply
    7. Ben|Havocinthekitchen says

      May 09, 2018 at 6:24 am

      5 stars
      Chicken, celery, and grapes is one of my favorite salad combinations. Although I'm not a huge fan of curry, I'm intrigued with this dressing. I especially love the addition of apricot preserves - very nice touch. Well done, Marissa!

      Reply
      • Marissa says

        May 09, 2018 at 6:52 am

        The apricot preserves give it that little extra 'something'! 😉 Thanks so much, Ben!

        Reply
    8. Paula @ Vintage Kitchen Notes says

      July 02, 2014 at 2:25 am

      I use a very similar dressing, with olive oil, for a couscous dish with raisins and almonds. How I love this idea Marissa! For some reason I stopped eating grapes in the last years, except baked. I saw some in the market this week, but I doubt their flavor,,, it's winter here. Love this recipe!

      Reply
      • Marissa says

        June 22, 2014 at 3:10 pm

        Thanks so much, Paula! You have me intrigued about baking grapes!

        Reply
    9. Joanne says

      June 22, 2014 at 7:56 am

      I love that this is full of so many different flavors and textures and not just smothered in mayo!

      Reply
      • Marissa says

        June 22, 2014 at 3:10 pm

        So much better without all the goop! 😉

        Reply
    10. PassTheKnife says

      June 20, 2014 at 11:57 am

      I love the sweet and salty combination, adding some spice sounds nice too. I usually make chicken salad with craisins but I'm interested in trying it with the grapes!

      Reply
      • Marissa says

        June 22, 2014 at 3:11 pm

        Craisins are a great idea too!

        Reply
    11. Shashi @ RunninSrilankan(dot)com says

      June 16, 2014 at 7:31 am

      So love that you used yogurt with curry powder as a dressing - such a wonderful combination of spicy, salty, and sweet with that dressing!!

      Reply
      • Marissa says

        June 22, 2014 at 3:11 pm

        Thanks so much, Sashi!

        Reply
    12. House in Tillford says

      June 16, 2014 at 12:16 am

      Very interesting combination! Never had grapes in a savoury dish before

      Reply
      • Marissa says

        June 22, 2014 at 3:11 pm

        I hope you'll give it a try!

        Reply
    13. Ema-Ontheflavorroad says

      June 15, 2014 at 8:48 pm

      Hi Marissa!
      I'm new in the food bloggers world :)!

      This salad looks so nice and fresh! creamy and crunchy at the same time! Beautiful! A I guess that grapes make the difference with their freshness-sweetness :)!
      And I love the idea of the dressing too!

      I would be glad if you could find the time to come and say hallo :)!
      Thank you!!!

      Reply
      • Marissa says

        June 22, 2014 at 3:12 pm

        Welcome, Ema!

        Reply
    14. Lorraine @ Not Quite Nigella says

      June 15, 2014 at 5:14 pm

      I love the sound of that dressing-so simple and light yet with lots of flavour added to it 😀

      Reply
      • Marissa says

        June 22, 2014 at 3:12 pm

        Thank you, Lorraine!

        Reply
        • Brittany says

          November 15, 2019 at 9:27 am

          Looks delicious! I’m trying it today. Any idea on how many days it can be refrigerated for leftovers?

          Reply
          • Marissa says

            November 15, 2019 at 4:53 pm

            Hi Brittany! The salad will last for 3-4 days in the refrigerator, but I recommend storing the cashews separately and mixing them in just before serving. Otherwise they won't hold their crunch.

            Reply

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