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+ servings

Easy Curry Chicken Salad Recipe

Sandi Gaertner
An easy curry chicken salad recipe that is perfect for sandwiches or salad.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Gluten Free Salad Recipes
Cuisine American
Servings 4 sandwiches
Calories 410 kcal


  • 2 chicken breasts
  • 1 cup grapes cut in half
  • 2 Persian cucumbers chopped
  • 2 scallions chopped
  • ¼ cup pecans
  • ½ cup organic mayonnaise or mayo substitute
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon curry powder
  • Salt to taste


  • Fill a medium-sized pot halfway with water and add chicken breasts.
  • Bring to boil and cook chicken until done about 10-15 minutes. (You can cut into the chicken to make sure it is done in the middle.
  • When the chicken has cooled down, cut into bite-sized pieces and allow it to cool.
  • Chop all vegetables and grapes.
  • Put all vegetables, grapes, spices, and chicken into a large bowl.
  • In a small bowl, mix mayo, vinegar, and spices. Mix well.
  • Add dressing to the large bowl ingredients and toss to coat.
  • Serve chilled


  1. I use chicken breasts in my recipe, but feel free to use another cut of chicken, or use leftover chicken.
  2. Use green or purple grapes.
  3. This chicken salad will keep up to 4 days in an air-tight container.


Serving: 1gCalories: 410kcalCarbohydrates: 12gProtein: 26gFat: 29gSaturated Fat: 4gTrans Fat: 1gCholesterol: 84mgSodium: 314mgPotassium: 750mgFiber: 2gSugar: 9gVitamin A: 253IUVitamin C: 9mgCalcium: 44mgIron: 1mg
Keyword easy curry chicken salad, gluten free chicken salad
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