Curry Chicken Salad
By Chef: Gina
An international flare on an American classic. This is so simple and tasty! The curry is not overwhelming, just gives it an extra touch of deliciousness. Surprise your friends and family!
Prep Time:
5 mins.
Cook Time:
12 mins.
Overall Rating:

Slide frying pan to rate video
Recipe Ingredients & Directions


Add all ingredients to Shopping List

3 chicken breasts
2 cups grapes (green or red, or both)
2 stalks celery (diced)
3/4 cup Safflower Mayo (or regular mayo)
1 handful pecans
1-2 tsp parsley
1-2 tsp curry powder
1-2 tsp lemon pepper
1 tbs extra virgin olive oil


Cook the chicken and slice shred into small pieces. You can cook the chicken on the stove, microwave, or boil- however you like, just make sure it is cooked thoroughly. Combine the chicken, celery, grapes and mayo. Stir so it is all evenly distributed. Add the spices, pecan pieces and olive oil. Mix it all up and place in the fridge. It tastes better after it has chilled a few hours (hence the "inactive time"), but there is no reason why you couldn't eat it immediately. Serve with crackers, on bread or alone!