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5 from 1 vote

Curry Chicken Salad

Curry chicken salad served on romaine lettuce for an easy, delicious appetizer recipe.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4 Servings
Calories: 410kcal
Author: Judy Purcell


  • 2 cups cooked chicken breast -- cubed
  • 1 cup red seedless grapes -- halved
  • 1/2 cup celery -- chopped
  • 1/2 cup carrot -- chopped
  • 1/2 cup walnuts -- coarsely chopped
  • 1/4 cup green onion
  • 1/4 cup dried cranberries


  • 1/3 cup mayonnaise
  • 1 tablespoon soy sauce , use Tamari for gluten-free soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1 teaspoon honey


  • Prepare meat, fruit, nuts, and vegetables as indicated; toss gently in a bowl. Mix dressing ingredients until well blended; adjust seasoning to taste. Add to the chicken mixture to coat. Salt, if needed. Serve over a bed of greens or on buns for sandwiches.


Easy Substitutions and More Add-ins:
mayo—Greek-style yogurt or Vegenaise®
honey—mango chutney
lemon—pineapple, lime, or orange juice
walnuts—cashews or almonds
grapes—raisins or currants
water chestnuts
mandarin oranges
red onion
dried mango
cilantro leaves
red bell pepper
dried cranberries


Calories: 410kcal | Carbohydrates: 20g | Protein: 25g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 445mg | Potassium: 442mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2830IU | Vitamin C: 5.2mg | Calcium: 48mg | Iron: 1.8mg