Curry Chicken Salad

Recipe by Elena Palermo

This flavorful and colorful salad comes together quickly with an assist from rotisserie chicken. Use the chicken breast to get the bulk of your meat, but any chicken meat will work just fine. Substitute Greek yogurt for part of the mayonnaise to reduce both the number of calories and fat in the sauce. Adjust the amount of curry seasoning to your own taste. 

Prep Time

15 minutes

Cook Time

0 minutes


6 Servings


2 cups chicken (cooked, cut into 1/2'' cubes)
1⁄2 cup grapes, red (halved)
1⁄2 cup celery (diced)
1⁄4 cup almonds (slivered )
1⁄4 cup yogurt, Greek (plain)
1⁄4 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons curry powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
6 lettuce, romaine (optional)


In a large bowl, combine chicken, grapes, celery and slivered almonds. In another smaller bowl, combine yogurt, mayonnaise, lemon juice, curry powder, salt and pepper, whisk to combine. Pour sauce over chicken mixture and toss all the ingredients together. Enjoy as is or place a heaping spoonful on one large lettuce leaf and roll to make into a lettuce wrap!