Curry Chicken Salad with Red Grapes & Pecans
A creamy curried chicken salad with a delightful nutty crunch and pieces of sweet fruit.
For The Chicken Salad
- 4-5 cups rotisserie chicken meat, roughly chopped
- 1 1/2 cups diced celery
- 1/2 cup thinly sliced green onions
- 1 1/2 cups red seedless grapes, halved lengthwise
- 1 cup pecans, roughly chopped
- naan bread, for serving
For The Curry Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp curry powder
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp soy sauce
- salt & pepper, to taste
In a large bowl, add all of the salad ingredients and gently toss to combine. Set aside.
In a separate bowl, add all of the dressing ingredients and stir together until evenly combined and the mixture's smooth.
Pour the dressing over the chicken salad ingredients, again stirring until everything's evenly coated.
Cover the salad and refrigerate until chilled through- a couple hours or up to overnight- before serving.
Serve on slices of naan bread for a yummy sandwich. For a healthier spin, serve as lettuce wraps on romaine lettuce leaves. Or serve with crackers as an appetizer or snack.