Curried Chicken Salad 

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You. Guys. This chicken salad is delicious.


Chicken has been on a heavy rotation in our kitchen recently. Because it has been so hot, I often prepare a big batch early on in the week and then use the leftovers for salads, wraps, fajitas, etc. It makes meal prep easy and the kitchen cool – two things that I love this time of year. 

I’ve been falling back on the same few recipes, however, so I decided to switch it up a bit with this flavorful curried chicken salad. Quick and easy to prepare, this recipe requires only 10 minutes and a handful of ingredients – most of which you likely have in your kitchen right now.

Don’t be fooled by the recipe’s simplicity, however. When combined, these few ingredients create a refreshing mixture of flavors and textures. Gluten free, protein packed, and absolutely delicious, serve this salad over a bed of lettuce, in a wrap, or between two fresh slices of bread; it is sure to please even the pickiest of eaters.

Curried Chicken Salad

Serves: 4

Time: 10 minutes

  • 1 lb. cooked boneless skinless chicken, cut into bite sized pieces or shredded.
1/2 cup plain yogurt
2 tbls. light mayonnaise
1 tsp. curry powder
1 cup halved red or green grapes
  • 1/4 cup slivered almonds
1/4 cup chopped cilantro leaves (optional)
Salt and freshly ground black pepper
  • For serving (optional):
    • Lettuce leaves dressed with oil and vinegar, favorite wraps, crusty fresh bread, etc.


  1. Put first seven ingredients into a large bowl and thoroughly combine.
  2. Season with salt and pepper, to taste.
  3. Serve over lettuce, in a wrap, or atop your favorite bread.

Recipe from Ellie Krieger’s So Easy cookbook.