The Best Curry Chicken Salad With Grapes And Walnuts

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Here is one of my favorite recipes to make for a brunch or family gathering. It is the best Curry Chicken Salad with grapes and walnuts dish.

Why?

The sweetness of the green seedless grapes compliments the curry perfectly and the walnuts provide a lovely crunch with added flavor. This Curry Chicken Salad is perfect served over a bed of chopped romaine or mixed greens. It is also wonderful on a croissant.

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I love eating it over a bed of mixed greens for lunch. It’s the perfect recipe to serve at a luncheon and easy to make the day ahead too.

Recently, I made this for my mother for lunch. It’s one of her favorites. It nice and healthy with her having diabetes. And, it works well for me on the Mediterranean Diet.

How To Make The Best Curry Chicken Salad With Grapes And Walnuts

Ingredients

  • 6 Boneless Chicken Breasts full cooked
  • 1 Cup Mayonnaise If your chicken salad is too dry, add two tablespoons of mayonnaise or until you get the right consistency.
  • 1/2 Cup Chopped Walnuts
  • 1 Cup Green Seedless Grapes chopped or cut in quarters
  • 1 TBSP Curry Powder
  • 1/4 TSP Salt
  • 1/4 TSP Black Ground Pepper
  • 1/2 TSP Celery Powder Option: You could add 1/4 cup of chopped celery.

Chop The Grapes and Walnuts

While your 6 boneless chicken breast are baking, you can cut up the green seedless grapes and walnuts. If the grapes are large, I will cut in half and then again (quarters). It is a personal preference to chopping these items.

The Best Curry Chicken Salad With Grapes And Walnuts (6)

Shred The Chicken

The Best Curry Chicken Salad With Grapes And Walnuts (5)

You can cut the chicken into cubes or shred. To shred, add the slightly warm chicken breasts to the bowl of a Kitchenaid Mixer. Beat with paddle until the chicken is shredded. It is very quick.

Mix All The Ingredients Together

In a large mixing bowl with chicken, add all of the ingredients and mix well. If the chicken salad is a little on the dry side, you can add more mayonnaise until your desire consistency. I tend to add two tablespoons at a time. I have found that chicken breast sizes in a pack can vary. Therefore, the amount of mayonnaise may vary as well.

Chill For At Least 30 Minutes Before Serving

The Best Curry Chicken Salad With Grapes And Walnuts (1)

It is best to Chill chicken salad in the refrigerator for 30 minutes before serving. This Curry Chicken Salad can be made up to 24 hours ahead of time.

You need to store the Curry Chicken Salad in the refrigerator. Store in an airtight container or cover the top of the bowl with Glad Cling Plastic Wrap.  It can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommended to freeze.

The Best Curry Chicken Salad With Grapes and Walnuts (10)

Curry Chicken Salad With Grapes And Walnuts

The sweetness of the green seedless grapes compliments the curry perfectly and the walnuts provide a lovely crunch with added flavor. This Curry Chicken Salad is perfect served over a bed of chopped romaine or mixed greens. It is also wonderful on a croissant.
Course Salad
Cuisine American
Servings 8 people

Ingredients
  

  • 6 Boneless Chicken Breasts Cooked & Shredded Medium Size
  • 1 Cup Mayonnaise If your chicken salad is too dry, add two tablespoons of mayonnaise or until you get the right consistency.
  • 1/2 Cup Chopped Walnuts
  • 1 Cup Green Seedless Grapes chopped or cut in quarters
  • 1 TBSP Curry Powder
  • 1/4 TSP Salt
  • 1/4 TSP Black Ground Pepper
  • 1/2 TSP Celery Powder Option: You could add 1/4 cup of chopped celery.

Instructions
 

  • Bake your boneless chicken breast unseasoned until fully cooked. Allow to cool until slightly warm.
  • You can cut the chicken into cubes or shred. To shred, add the slightly warm chicken breasts to the bowl of a Kitchenaid Mixer. Beat with paddle until the chicken is shredded. It is very quick.
  • In a large mixing bowl with chicken, add all of the ingredients and mix well. If the chicken salad is a little on the dry side, you can add more mayonnaise until your desire consistency. I tend to add two tablespoons at a time. I have found that chicken breast sizes in a pack can vary. Therefore, the amount of mayonnaise may vary as well.
  • Chill chicken salad in the refrigerator for 30 minutes before serving.

Notes

This Curry Chicken Salad can be made up to 24 hours ahead of time. You need to store the Curry Chicken Salad in the refrigerator. It is best to store in an airtight container or wrapped in plastic wrap.  It can be stored in the refrigerator for up to 3 days in an airtight container. It is not recommended to freeze.
Keyword Chicken Salad, Curry

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