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Curry Chicken Salad

Curry Chicken Salad

Serves about 4

2 Chicken Breasts

¼ - ½ cup chopped red onion

2 sticks celery

1 green apple

1 cup of green or red grapes

½ cup unsalted almond slivers

¼ cup dried currants (or raisins)

¼ cup dried cranberries

2 to 3 tablespoons yellow curry

1 teaspoon dried ginger

2-3 tablespoons Mayonnaise or Miracle Whip

Black and red pepper

Mixed Greens or Red Leaf Lettuce


To Prepare Chicken: Clean chicken, cutting off any excess fat or skin. Boil chicken breasts for about 15 minutes until tender; do not overcook so chicken is rubbery. Set aside and cool. Then cut into chunks and place in large bowl.

To Prepare Fruit/Vegetables: Clean and cut onion, celery, apple and grapes and put in medium size bowl. Add almond slivers and dried currants. Add pepper to taste. Wash lettuce and pat dry. Tear into pieces and place into salad bowls.

To Prepare Mayonnaise Mixture: In a small bowl, mix curry and ginger with mayonnaise. The mayonnaise should have a medium yellow color but more or less curry and ginger can be added for taste. Mix spices thoroughly with the mayonnaise to create a consistent mixture.

Combine in large bowl the chicken, fruit mix and part of the mayonnaise mixture. Add more mayonnaise mixture as needed.

Serve over bed of mixed greens or red leaf lettuce.

Helpful Hints:

Got chicken sitting in the fridge from last night’s meal? This is a great recipe to use up the leftovers. For quicker prep time, use a pre-cooked roast chicken instead of par boiling chicken.

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