Curried Chicken Salad

Curried Chicken Salad and sandwich

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A simple chicken salad that can be made any day of the week


  • 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 whole peppercorns
  • 1 tsp sea salt
  • 3 bay leaves
  • 3 cloves garlic (smashed)
  • 1/2 tsp dried tarragon
  • handful fresh thyme
  • 1/3 cup glazed nuts
  • For Dressing:
  • 1/2 cup mayonnaise
  • 2 tsp curry powder
  • 1/3 cup celery hearts (diced)
  • 1/2 green grapes (cut in half)
  • 2 tbsp scallions (chopped)
  • *fresh ground pepper to taste


  1. Put chicken in pan covered in water
  2. Add bay leaves, peppercorns, salt, thyme garlic
  3. Cook chicken for about 60-70min until cooked through
  4. Cut chicken into bite-sized pieces
  5. Let cool in refrigerator for about 30 minutes
  6. In separate bowl, add mayo, curry, celery, chives and black pepper
  7. Stir to combine with cooled chicken
  8. Let mixture set in refrigerator for at least 2 hours to allow flavors to peak and “marry”


Serve on top of greens as a salad or with you favorite bread as a sandwich as desired.

Keywords: curry chicken salad, curry salad with grapes