Making this Curried Chicken Salad couldn’t be easier. Tender chicken, sweet grapes, crunchy walnuts, and a creamy curry dressing come together in one bowl for a simple lunch that’s packed with flavor.

And when I say one bowl, I mean it. We could get fancy and make the dressing separately, fold in this ingredient, then carefully add that ingredient—but who has time for that? Not me. I put everything into one big bowl, mix it together, cover it, and let the fridge do the rest.

Trust me, once you try this curried chicken salad, you’ll be hooked! It’s the kind of dish that makes lunchtime feel like a treat rather than a chore. Toss it on a bed of greens, scoop it into a sandwich, or just munch on it straight from the bowl. There’s no wrong way to enjoy this flavor-packed delight. Plus, it’s a total crowd-pleaser, so you might want to make a double batch!

So easy. And, oh, so delicious!

Why You’ll LOVE This Chicken Salad

Quick and easy. Everything comes together in one bowl with very little prep.
Perfect for leftovers. Rotisserie or grilled chicken is perfect.
Great for making ahead. Flavors intensify after the salad has had time to chill.
So many ways to serve it. Sandwiches, wraps, or pile it over your favorite greens.

What You’ll Need

Cooked chicken – Rotisserie chicken is my go-to. Leftover roasted or grilled chicken works too.
Mayonnaise – Use a good-quality real mayonnaise for the creamiest flavor and texture.
Curry powder – The star of the show! It gives the salad its warm, savory flavor.
Grapes – Adds a burst of sweetness and juicy freshness that balances the curry.
Celery – Adds fresh flavor and plenty of crisp crunch.
Water chestnuts – Give the salad an extra light, satisfying crunch.
Pineapple – Adds a touch of tropical sweetness that pairs surprisingly well with the curry.
Walnuts – Brings a rich, nutty flavor and another layer of crunch.
Soy sauce – Adds a savory, salty depth that rounds out the sweet and curry flavors.

Recipe Tips

Give it time to chill. You can eat this chicken salad right away, but it’s even better after several hours in the fridge. I love making it the night before so the curry flavor has plenty of time to develop.

Watch the seasoning on grilled chicken. Grilled chicken is delicious here, but heavily seasoned chicken can compete with the curry. Keep the seasoning fairly simple if you know the leftovers are destined for this salad.

Make it Whole30 or Paleo friendly. Choose a compliant mayonnaise without added sugar and check the labels on your other ingredients as well.

How to Serve Curried Chicken Salad

Pile a generous helping between two slices of your favorite bread.
Croissants and bagels are especially good with the sweet and savory curry flavors.
Spoon over crisp greens or tuck it into romaine leaves for easy wraps.
It also makes a delicious tortilla wrap.
Spoon onto small dinner rolls or mini croissants and for parties or showers.
Get creative. There are so many good ways to serve this curried chicken salad.

FAQs

Absolutely. In fact, I recommend it. Making the salad several hours—or even a day—ahead gives the curry and other flavors time to blend. Keep it covered in the refrigerator until you’re ready to serve.

Rotisserie chicken is my favorite because it’s tender, flavorful, and incredibly convenient. Leftover roasted or grilled chicken works just as well, and canned chicken can save the day when that’s what you have in the pantry.

Yes! Diced apple is delicious and gives the salad a slightly tart flavor and extra crunch. You can also use a combination of apples and grapes.

Sliced almonds, cashews, and pistachios all pair beautifully with curry. You can also leave the nuts out completely if you prefer.

Store it in a tightly covered container in the refrigerator and enjoy it within about three days.

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Ingredients

4 cups cooked chicken chopped
1 cup celery diced
8 ounce can water chestnuts chopped, drained
1 cup green grapes quartered
1 cup walnuts chopped
20 ounces pineapple diced, drained
1 tablespoon soy sauce
1 tablespoon curry powder
1 cup mayonnaise

Instructions

In a large mixing bowl, add all ingredients and mix with spoon until well blended.
Store in a covered container in the fridge overnight to release the curry flavors.

Notes

* To make this recipe dairy-free and gluten-free, no swaps are needed!

* Store any leftover salad in a covered container in the fridge for up to three days.

Nutrition

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