Chicken salad. The first chicken salad recipe I tasted was as a kid growing up on St. Thomas. It was from a little deli in a place called Havensight Mall. I didn’t really like it. Actually, I wondered what the big deal was. It tasted like a big glub of mayo on top of boiled chicken. And I don’t know about you but, two things I’m not a fan of are mayonnaise or boiled chicken. Fast forward many years later and here I am throwing down in my own kitchen with my own recipe for curry chicken salad with grapes. Of course the difference is, this is the curry best chicken salad recipe that you’ll ever have.
And no, I’m not biased. My five year old exclaimed that this was the best curry chicken salad and his palette is like no other. You should really trust his opinion on this.
But, this is not the first time have twirled into curry chicken salad territory.
Oh no! Back in 2013, two years after I started The Domestic Life Stylist, I published another easy chicken salad recipe. But, let’s just say that the pictures weren’t too great. The recipe though… was outstanding! I’ve since eliminated evidence of the blog post. Well except for this Facebook post for those interested in reading analogies about curry chicken salad and personal growth.
I also tweaked the recipe a little, because again…”growth”. But this time “growth” is attached to flavor. The addition of grapes and a glazed nut pecan mix added sweet, salty and crunchy. Sweet, salty and crunchy is the ultimate flavor combo for just about any foodie or chicken lover. Oh my, this recipe is comfort on a plate.
The original plan was to add glazed pecans to the curry chicken salad but, when I went to the store instead I found this pecan glazed mix by Sahale. The combo includes pecans, dried cranberries, orange zest and hints of black pepper and maple. It’s the perfect compliment to the recipe. You can also make glazed pecans at home. It’s quite simple to make at home actually. All you need are some pecans, brown sugar, salt and a little water.
Oh my gosh…so good.
Obviously, you can use any glazed nuts, plain glazed pecans, non-glazed nuts or even no nuts if you want. But, I think using glazed pecans take the curry chicken salad with grapes to a million dollar level. Do you remember that story about the lady that was about to close her cafe and turn it over to new owners the next day when Oprah and Gayle came waltzing in?
The story goes that Oprah liked the curry chicken salad so much that she wrote a check to keep the restaurant open.
That’s the kind of curry chicken salad recipe this is. It’s the kind that’ll make you just want to write a check. Except, you don’t have to. Try my curry chicken salad with grapes below. I use skinless chicken thighs instead of chicken breasts to really bump up the flavor. In simple recipes such as this, the quality of each ingredient really matters.
I serve all of this deliciousness over fresh garden or spring greens. Don’t skip it because that’s where the true wellness comes in.
By the way, if you like curry seasoning like me, you’ll love this coconut curry shrimp recipe too.
Oh and do yourself a favor and buy some good Jamaican curry powder please. If you’re not using the good stuff, I’m going to get ya.
Where to Buy Chicken Online
Also important note, when making chicken salad you have to start with premium chicken thighs or breasts. If you’d like to get fresh chicken and other premium protein delivered straight to your door, try Perdue Farms.
It’s an easy way to get premium chicken (whole, breasts, thighs, organic and even chicken tenders) delivered straight to your door.
Be sure to use my direct link to get 15% off your Perdue Farms order.
Check out my recent unboxing video from Perdue Farms to see what I got in the order.
- For chicken:
- 4 chicken thighs (about 2 lbs- skin and fat removed)
- 3 cups water or chicken broth(or enough liquid to cover chicken)
- 1/2 tbsp ground peppercorns
- 1 tsp sea salt
- 3 bay leaves
- 3 cloves garlic (smashed)
- 1 tbsp dried tarragon
- handful fresh thyme
- 1/3 cup glazed nuts
- Put chicken in pan covered with liquid
- Add bay leaves, peppercorns, salt, 1/2 tarragon, thyme garlic
- Cook chicken for about 40-45 min until cooked through and no longer pink
- Cut chicken into bite-sized pieces
- Let cool in refrigerator for about 15 minutes
- In separate bowl, add mayo, curry, celery, other 1/2 tarragon and fresh cracked black pepper
- Stir to combine with cooled chicken
- Add grapes and glazed pecans last, then combine
- Let mixture set in refrigerator for at least 2 hours to allow flavors to peak and "marry"
Serve on top of fresh greens as a salad or with your favorite gluten free bread in a sandwich as desired.
Amount Per Serving Calories 317Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 168mgSodium 478mgCarbohydrates 9gFiber 3gSugar 4gProtein 32g
Like chicken recipes? Here are some more for you to try:
Want more recipes? Download my free e-cookbook to get my healthy grain-free recipes.