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


    Pineapple Upside-Down Cake

     What a simple and delicious dessert! The texture of the topping is very nice and the pineapple is refreshing.  I really enjoyed this cake served warm with a scoop of vanilla bean ice cream.  I think even those who typically don’t love sweets would enjoy it.  There is something nostalgic and old-fashioned about it that makes you happy to indulge.

    Pineapple Upside-Down Cake:


    • 1/2 stick butter, melted
    • 2/3 cup firmly packed light brown sugar
    • 3 cups chunked pineapple, fresh or canned


    • 1 1/2 cups flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1 stick butter, softened
    • 2/3 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 3/4 cup milk

    Make the Topping: In a small bowl mix the melted butter with the brown sugar and press the mixture into a buttered 9 inch round cake pan. Pat the pineapple chunks dry with paper towels and arrange them evenly over the sugar/butter mixture.

    Make the Cake:  Preheat the oven to 350 degrees. Sift the flour, the baking powder, the salt, and the cinnamon into a bowl. In another bowl use an electric mixer to cream the butter with the sugar until it is light and fluffy.  Then add the eggs, one at a time, beating well after each.  Then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan over the pineapple and sugar.  Spread it evenly. 

    Bake the cake for 45 to 55 minutes, or until a toothpick comes out clean.

    Let the cake cool in the pan on a rack for 15 minutes.  Run a  knife around the edge of the cake and invert it onto a plate. Serve with vanilla ice cream.

    Recipe courtesy of Gourmet Magazine found here on