Description
Discover the delightful fusion of flavors in this Curry Chicken Salad, a refreshing twist on a classic dish. This recipe combines juicy chicken with crunchy fruits and a hint of spice from curry and turmeric, making it perfect for any occasion—whether you’re enjoying a casual lunch, hosting a picnic, or attending a potluck. The vibrant combination of red grapes, almonds, and crisp vegetables adds both texture and nutrition. Serve it in sandwiches, lettuce wraps, or simply enjoy it on its own for a satisfying meal that packs a flavorful punch.
Ingredients
Scale
- 1 lb chicken breasts (or 2 cups cubed cooked chicken)
- 1/2 cup red grapes
- 1/3 cup sliced almonds
- 1/4 cup diced celery
- 1/4 cup diced green onions
- 1/4 cup diced granny smith apple
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 1/2 teaspoons curry
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Poach the chicken in boiling water for 10-15 minutes until fully cooked (165°F). Cube when cooled.
- In a mixing bowl, combine mayonnaise, sour cream, curry, turmeric, ginger, and salt; mix well.
- Chop the celery, green onions, and apple; add to a bowl with red grapes.
- Toast sliced almonds in a small pan over medium heat for 1-2 minutes and add to the vegetables.
- Combine cubed chicken with vegetables and toasted almonds; pour dressing over and mix until coated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 8g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 65mg