Curry Chicken Salad

I love chicken salad, especially in the summer months.  It’s a great option for entertaining because you can make it ahead of time.  There are so many varieties of chicken salad that it’s hard to get sick of it.  Well, except when you make a huge batch of it and eat it for a week…

One of my all time favorites is Kim’s Chicken Salad.  This simple, traditional version of chicken salad is a go-to, great summer recipe.

Last week, I brought dinner to a family at our church who just had a baby.  I decided to try making curry chicken salad for the dinner, accompanied with this quinoa salad.  These dishes served their purpose as they were easily transportable, no assembly required and ready to eat upon arrival!  I also included salad and crackers as accompaniments for the chicken salad.

Since I planned on serving the chicken salad to some friends that same night, I wanted to make a lot of it.  In retrospect, I probably made too much.  Four chicken breasts would have been plenty.

A note on the chicken: I think it makes a huge difference to get bone-in, skin on chicken breasts.  The meat will be much more tender and it shreds up better.  Don’t be intimidated.

Curry Chicken Salad (Makes 10 generous servings.  Feel free to cut recipe in half.)


  • 6 bone in, skin on chicken breasts
  • olive oil
  • salt & pepper
  • 1 cup mayonnaise (or more, depending your preference; I used Hellman’s Light Mayo and it worked just fine)
  • 3 teaspoons curry powder
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 1 cup pecans, chopped and toasted*
  • 1 cup grapes, halved

*Toast pecans for about 5 minutes on a cookie sheet at 350.

Preheat oven to 350.  Put chicken breasts on baking sheet, skin side up.  Rub with olive oil and sprinkle with salt and pepper.  Cook for 35-40 minutes, until meat is cooked through.  Remove from oven and let cool for about 10-15 minutes.

Remove skin and pull meat off of the bone.  This should happen pretty easily.  Chop up chicken into pieces, in the size you prefer.  I’m not super precise in cutting up the chicken.  You can use kitchen shears or a knife.  Place chopped chicken in large bowl.

In a separate bowl, mix mayo, curry powder, salt, and lemon juice.  Add mixture to the bowl with chicken and combine, mixing until chicken is coated.  Feel free to taste along the way.  The amount of mayo, curry and lemon depends on your taste buds.  I start with less mayo and add as I go.  I prefer mine to be a little “curry-heavy.”  Add pecans and grapes.  Stir and refrigerate.  I would suggest refrigerating for at least 30 minutes before serving.

Enjoy on top of a salad, with Mary’s Gone Crackers, or on toasted GF bread.  I find it perfect with summer heirloom tomatoes.

  1. I can’t wait to try this – curry chicken salad is my favorite.

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