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5 from 1 vote

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.


recipe adapted from Sue Bee Homemaker