Best Curry Chicken Salad Recipe with Grapes & Video
Sweet & savory curry chicken salad with grapes! This easy recipe is perfect for picnics, sandwiches, wraps, or a tasty lunch.
The first chicken salad recipe I tasted was as a child growing. 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 glob of mayo on top of boiled chicken. And I don’t know about you but, two things I’m not a fan of are extra mayonnaise and what I called “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 best curry chicken salad recipe that you’ll ever have.
And no, I’m not biased. My five year old (at the time) even exclaimed that. “This is the best curry chicken salad that I’ve had.” By the way, 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 glazed pecans mix adds sweet, salty and crunchy.
This combination is the ultimate mixture for just about any foodie or chicken lover. Oh my, this recipe is comfort on a plate, bed of greens or a homemade bread.
The added glazed pecans is the perfect compliment to this recipe. You can also make glazed pecans at home or try some honey spiced nuts.
Oh my gosh…so good.
Obviously, you can use any glazed nuts, plain pecans, non-glazed nuts or go “nut-free” if you want. But, I think using glazed pecans take the curry chicken salad with grapes to a million dollar level.
Have you heard that story about the lady that was about to close her cafe and turn it over to new owners, but the next day 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.
Serve all of this deliciousness over fresh garden or spring greens, a healthy grilled pita, an egg white tortilla or homemade bread.
By the way, if you like curry seasoning like me, you’ll love this coconut curry shrimp recipe too.
Tips and Tricks
- To poach the chicken, you can use either chicken broth or water. I highly recommend using chicken broth. Keep in mind that if you use water instead of chicken broth, you may have to adjust the seasoning in this recipe.
- A piece of cheesecloth may be used to make a seasoning packet for the bay leaf, peppercorn and thyme. This step is not necessary, but will aid in easier removal of those bulk seasonings while making the chicken salad.
- Allow chicken salad to steep for at least two hours or overnight to allow for peak flavor.
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.
If you liked this recipe, you’re going to love my FREE cookbook. This one is included plus several others. That’s right, the e-cookbook is free. No strings. You can download your copy here.
>>Get My Free Cookbook
Curry Chicken Salad with Grapes
Ingredients
- 4 chicken thighs about 2 lbs- skin and fat removed-cut into 1 inch cubes
- 3 cups chicken broth (can also use water, but may have to add more salt)
- 1/2 tbsp whole peppercorns
- 1 tsp sea salt (plus more to taste)
- 3 bay leaves
- 3 cloves garlic chopped
- 2 tsp dried tarragon-divided
- 1 tsp fresh thyme
- 1/3 cup glazed nuts optional
For Dressing:
- 1/2 cup mayonnaise
- 2 tsp curry powder
- 1/3 cup celery hearts diced
- 1/2 cup green grapes cut in half
- 2 tbsp scallions chopped
- *fresh ground pepper to taste
Instructions
- Put chicken broth in a pot along with bay leaves, salt, half tarragon, thyme, whole peppercorns and garlic. (A piece of tied cheesecloth may be used to hold the bay leaves, thyme and peppercorn for easier removal).3 cups chicken broth , 1 tsp sea salt, 3 cloves garlic, 2 tsp dried tarragon-divided, 1 tsp fresh thyme, 3 bay leaves
- Bring to a boil on medium heat.
- Poach chicken for about 5-10 min until cooked through and no longer pink4 chicken thighs
- Use a slotted spoon to remove from heat.
- Let the chicken cool in the refrigerator for about 15 minutes.
- In a separate bowl, add mayonnaise, curry, celery, scallions, remaining tarragon and fresh cracked black pepper.1/2 cup mayonnaise, 2 tsp curry powder, 2 tbsp scallions, *fresh ground pepper to taste, 2 tsp dried tarragon-divided
- Stir to combine with the cooled chicken.
- Add grapes, walnuts and then combine.1/2 cup green grapes
- Let the mixture sit in the refrigerator for at least 2 hours (or overnight) to allow flavors to peak and enjoy.
Notes
Nutrition
Like chicken recipes? Here are some more for you to try:
Sticky Strawberry BBQ Chicken Wings
Want more recipes? Download my free e-cookbook to get my healthy grain-free recipes.
Written June 27, 2019, Updated March 24, 2022
Updated or content: June 22, 2025
When do you incorporate nuts and grapes to salad?
Very astute observation and sad omission on my part. All is well now. You can enjoy the recipe with all your taste buds turned on.