Curried Chicken Salad


As I previously mentioned, I have been in search of low-fuss no-cook appetizers.  There is nothing worse than slaving over a hot oven in the middle of summer!  (That kind of heat makes me grumpy and that is no way to greet guests!)  Again, with the guidance of editor Ashley Johnson, I decided to make this curried chicken salad.  Not only was it a success with my guests but I have been eating it for lunch every day! 

Some notes:

–I chose to serve this as an appetizer with pita chips, therefore, it was extremely important that I diced the components of the salad into very small pieces.  I made sure there weren’t any large chunks of chicken that would be larger than the pita chips.  The same for the apple, pineapple, and grapes.  Definitely cut each grape into at least four pieces–possibly even six.  When you are chopping envision each pita chip scooping up some of the salad–if your dices are the right size each bite should contain almost every component of the salad. You would never want one scoop to contain nothing but a giant grape!  On the other hand, if I were serving this in sandwich rolls at a luncheon, it would be okay to leave the components of the salad in larger cubes because in that situation your guests are filling an entire roll.  Make sense?

–I substituted Chobani plain-flavored yogurt in place of mayo.

–Some commenters on indicated they used raisins instead of currants.  I suggest sticking to the currants.  They are nice and small and make the salad a little jazzier.

–For the chicken, I grilled fresh cutlets seasoned with salt and pepper and then shredded/diced them up, however, you could use a grocery store rotisserie chicken or even canned water packed chicken (drained) in a pinch. 

–Add the curry powder and then taste.  You may want to add more.

–I think I doubled (or maybe even tripled) this recipe.

Curried Chicken Salad:

  • 1 1/2  cups  chopped cooked chicken breast
  • 1/2  cup  halved seedless red grapes (dice size depends on you want to serve the salad)
  • 1/2  cup  diced peeled unpeeled green apple
  • 2  tablespoons  diced pineapple
  • 1  tablespoon  dried currants
  • 3  tablespoons  plain Chobani yogurt 
  • 1  teaspoon  honey
  • 1/2  teaspoon  curry powder
  • 1/2  teaspoon  fresh lemon juice
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • Combine chicken, grapes, apple, pineapple, and currants in a large bowl. In another bowl, combine yogurt, honey, curry powder, lemon juice, salt and pepper stirring with a whisk. Pour dressing mixture over chicken mixture; toss gently to coat. Cover and chill.


    Adapted from


    5 Responses

    1. I love this version of chicken salad, I still use a recipe my Mom did growing up.

      This looks so good! And the benefit of leftovers for lunch too!

    2. The Greek yogurt and loads of fruity bits make this salad sound delectable.

    3. Jen–Leftovers are the best!

      Jennifer–You are right–all of the bits of fruit make for a surprise with each bite!

    4. […] Remember to chop each component to uniform size so that each bite includes a little bit of each ingredient. You don’t want one bite to contain nothing but a giant chunk of celery and the next bite to contain a giant piece of green onion. (I talk more about the importance of chopping uniformly here.) […]

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