We’re giving the classic a healthy glow-up in this Curried Chicken Salad with Grapes! Made with creamy greek yogurt and lots of fresh veggies, this recipe is full of warming, earthy flavors and a pop of sweetness from crisp grapes. Load it onto lettuce cups, whole wheat toast or scoop it up with some seeded crackers for a protein-packed lunch or dinner that’s ready in under 30 minutes.
Okay I hear youuu! Y’all have been in my DMs and comments section asking if I have a curry chicken salad recipe and the answer has always been….not yet. I went to work immediately and created a new addition to the chicken salad roster. So say hello to my curried chicken salad with grapes!
If you’re a chicken salad lover, I’ll bet you’ve had a curried chicken salad before. It seems to be one of the most popular and widely available flavor combos, and for good reason. It’s warming, earthy and hits the spot every time. My version has all those same components, but with a slightly healthier twist.
The base of this curry chicken salad is greek yogurt, instead of mayo, which offers a delicious creaminess with a big boost of protein and probiotics. Then it’s sweetened lightly with honey and crisp grapes, and infused with tons of curry flavor! Round it out with some carrots, celery, almonds, and green onion and you have the perfect, healthy and high-protein meal prep lunch. I can’t wait for you to try it!
Why You’ll Love this Chicken Curry Salad with Grapes
- It’s a healthy lunch or dinner with 33g of protein per serving!
- This curried chicken salad is the perfect balance of warming & earthy, and sweet & tangy.
- The creamy base for this chicken salad is greek yogurt — no mayo required!
- It’s easy to make, with 4 simple steps and 30 minutes of your time.
- This is great for meal prep, as it only gets more flavorful as it sits!
What You Need to Make this Curried Chicken Salad with Grapes
- Boneless, Skinless Chicken Breast: I prefer to boil mine and then shred it, but you could also substitute rotisserie chicken or canned chicken to make this curried chicken salad even quicker!
- Greek Yogurt: Instead of using mayo for this curried chicken salad, we’re using full-fat plain greek yogurt (or skyr) which adds protein and probiotics.
- Lime Juice: Fresh lime juice pairs perfectly with the curry flavor, to add acidity and brightness.
- Honey: To balance out the earthy flavors of the curry powder, I like to sweeten this lightly with honey. You could also substitute maple syrup.
- Grapes: Halved if they’re small, or quartered if they’re large. These add a pop of sweetness and a refreshing crunch to the curried chicken salad! Feel free to substitute about 1/2 cup of raisins.
- Carrots: I prefer to freshly grate mine, but you can substitute matchstick carrots in a pinch.
- Celery: For that refreshing crunchy texture that’s classic in chicken salad.
- Almonds: Or cashews — roasted or raw, either are fine here!
- Green Onion: For a mild onion-y flavor.
- Curry Powder, Ginger, Kosher Salt & Black Pepper: This is where all that delicious, earthy curry flavor comes from! And don’t be shy with the kosher salt as it will enhance all the other flavors. If you prefer a spicier chicken salad, you can add a bit of cayenne.
How To Make this Curried Chicken Salad with Grapes
Boil the Chicken:
First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1″ of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, or until internal temperature reaches 165F. The timing will vary slightly depending upon how large/thick your chicken breasts are.
Shred the Chicken:
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker!
Mix together Chicken Salad:
In another large bowl, add the greek yogurt, lime juice, honey and spices. Whisk until combined. Then add in the shredded chicken and remaining ingredients. Stir until combined. Taste and adjust the amount of kosher salt & black pepper as needed.
Let Chill & Enjoy:
Finally, place chicken salad in the fridge until is has cooled down and the flavors have melded together. Serve on whole wheat toast or in lettuce cups. Enjoy!
Can I Use Rotisserie Chicken or Canned Chicken Instead?
Totally! I typically go with the boiling method for chicken because it’s quick and cost effective, but if you’re in a rush you can substitute shredded rotisserie chicken or canned chicken. 1 cup of raw chicken breast yields about 2.5 cups of shredded chicken, so that’s how much rotisserie or canned chicken you would want to substitute.
Substitution FAQS:
Treat this curried chicken salad with grapes as your base recipe, and feel free to make adjustments or additions to your liking! Chicken salad is very forgiving — just keep tasting as you go.
- I’m dairy free, what can I use instead of Greek yogurt? You can substitute a thick, non-dairy yogurt such as Siggi’s plant-based OR use mayonnaise instead.
- Can I use raisins instead of grapes? Absolutely! I would recommend starting with about 1/2 cup of raisins (normal or golden), and adding more to taste.
- Can I use a different nut other than almonds? Cashews would be delicious in here too!
- What if I don’t have ground ginger? No worries, just omit it. The curry powder is flavorful enough that you won’t notice a big difference.
- Can I use maple syrup instead of honey? You bet! Whatever liquid sweetener you prefer.
What Should I Serve with this Curried Chicken Salad?
This Curried Chicken Salad with Grapes is equally perfect for a healthy lunch as it is for dinner. It’s delicious served on some toasted whole wheat bread, or in lettuce cups (I recommend butter lettuce) for a lighter and more refreshing option! It would also be great scooped up with some seeded crackers which will boost the fiber content even further to make this a full, well-rounded meal.
How Should I Store Leftover Curried Chicken Salad with Grapes?
This Curried Chicken Salad is great for meal prep, and continues to get more flavorful as it sits! Store it in an airtight container in the fridge for up to 4 days. You may notice a bit of liquid separation, so be sure to stir it back up before enjoying the leftovers.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Chicken Salad Recipes?
Curried Chicken Salad with Grapes
Equipment
- medium pot with lid
- 2 large bowls
- hand or stand mixer or 2 forks
- spatula
- whisk
Ingredients
- 1 lb boneless, skinless chicken breast *
- kosher salt & black pepper to taste
- 1 cup full-fat plain greek yogurt or skyr
- 2 tbsp lime juice
- ½ tbsp honey
- 2 tsp curry powder
- ¼ tsp ground ginger
- 1 cup halved or quartered grapes (halved if small, quartered if large)
- ½ cup finely diced celery
- ½ cup grated carrots
- ⅓ cup chopped almonds or cashews
- ⅓ cup chopped green onion
Instructions
- First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes (depending on the thickness of the chicken), until internal temperature reaches 165F.1 lb boneless, skinless chicken breast, kosher salt & black pepper
- Transfer the cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!
- In another large bowl, add the greek yogurt, lime juice, honey and spices. Whisk until combined. Then, add in the shredded chicken and remaining ingredients. Stir until combined. Taste and adjust the amount of salt & pepper as needed.1 cup full-fat plain greek yogurt or skyr, 2 tbsp lime juice, ½ tbsp honey, 2 tsp curry powder, ¼ tsp ground ginger, 1 cup halved or quartered grapes, ½ cup finely diced celery, ½ cup grated carrots, ⅓ cup chopped almonds, ⅓ cup chopped green onion, kosher salt & black pepper
- Place chicken salad in the fridge until it has cooled down and the flavors have melded together. Serve on whole wheat toast or in lettuce wraps. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.