Curried Chicken Salad with Grapes and Pecans

If you love a good chicken curry salad recipe, you’ll love this Curried Chicken Salad with Grapes and Pecans! It’s loaded with tender bites of chicken, celery, sweet grapes and toasted pecans all tossed in a simple curry dressing.  

This Curried Chicken Salad simple to make! Cooked chicken, red grapes, toasted pecans, celery and parsley are all tossed together in a simple curried dressing.

There’s a little French bakery in Newport called “C’est Si Bon” that we’ve gone to since they first opened their doors in the late 70s.  C’est Si Bon makes the best baguettes, croissants, cinnamon rolls, palmiers, cakes (Chocolate Mousse Bomb Cake is to die for) and sandwiches!  One of my favorite sandwiches to order is their curried chicken salad served on a croissant.  This Curried Chicken Salad with Grapes and Pecans is my riff on C’est Si Bon’s salad, and I think it comes pretty darn close. This is an easy salad recipe to make!! Cooked chicken, red grapes, toasted pecans, celery and parsley are all tossed together in a simple curried dressing.  

Curry Chicken Salad Recipe

• Cooked chicken – Use leftover chicken (poached chicken or even store-bought plain rotisserie chicken works fine as long as it doesn’t have added seasoning like barbecue sauce)
• Red Grapes – We use seedless red grapes sliced in half for this recipe
• Toasted Pecans – We like pecans for this recipe, but if you prefer, you could use cashews or almonds (chopped marcona or sliced almonds)
• Celery – Celery adds a nice crispy crunch to the salad
• Parsley – This adds a little flavor to the mix
• Curry Dressing – This dressing is a simple mix of mayonnaise, curry powder and ground ginger

How To Make Chicken Curry Salad

• Make Dressing – In a small bowl, whisk together the mayonnaise and spices (curry powder and ground ginger)
• Chop Ingredients – Chop the cooked chicken breasts into bite size pieces.
• Toss Ingredients – Add the chicken and chopped salad ingredients (celery, grapes, pecans, parsley) to a medium size bowl, pour the dressing over the chicken and salad ingredients and gently toss to lightly coat.

Serving Suggestions

• Sandwich – This chicken curry salad is delicious in a light fluffy croissant, but it works well in a baguette or between two slices of bread too!
• Tortilla Wrap –  Spread a scoop on a flour tortilla with some lettuce and roll into a wrap.
• Lettuce Wrap – If you want a lighter lunch, serve it on either butter leaf lettuce or Romaine for lettuce wraps.
• Salad – Add a scoop or two on top of a large green salad. 
• Crackers – Simple serve it with crackers for a light lunch.

Looking For More Easy Salad Recipes to Make

• Blueberry Chicken Salad
• Greek Tzatziki Chicken Salad
• Healthy Italian Chicken Salad
• Lighter Curried Chicken Salad with Mangoes
• Avocado Egg Salad
• Tuna Salad Sandwich
• Chickpea Egg Salad
• Chickpea Tuna Salad

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Yield: 4 servings

Curried Chicken Salad with Grapes and Pecans

Prep Time 15 minutes

Total Time 15 minutes

This is an easy salad recipe to make!! Cooked chicken, red grapes, toasted pecans, celery and parsley are all tossed together in a simple curried dressing.  

Ingredients

• 4 cups cooked chicken breasts, chopped
• 4 celery ribs, diced
• 3/4 cup toasted pecans, coarsely chopped
• 1-1/2 cup seedless red grapes, cut in half
• 4 tablespoons fresh flat leaf parsley, minced
• 1 cup olive oil mayonnaise (or 3/4 cup olive oil mayonnaise and 1/4 cup plain Greek yogurt)
• 2-3 tablespoons water (Optional if you like a thinner consistency)
• 1-1/2 teaspoon ground ginger
• 2 teaspoons curry powder
• kosher salt and freshly ground white pepper

Instructions

1. To roast nuts - preheat oven to 350. Spread the whole nuts in a single layer on a baking sheet. Bake for 2-3 minutes - then stir them. Bake an additional 2-3 minutes longer. Be careful they don't burn.
2. Chop the chicken breast.
3. Place the mayonnaise, ginger and curry powder in a small bowl and mix well. Add water for desired consistency.
4. Add the chopped chicken, celery, pecans, parsley, and grapes to a medium size bowl.
5. Pour the dressing over the salad ingredients and fold the ingredients into the dressing to mix well.
6. Season with salt and freshly ground pepper.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 642Total Fat: 43gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 138mgSodium: 683mgCarbohydrates: 20gFiber: 4gSugar: 13gProtein: 47g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.