Curried Chicken Salad with Grapes & Cashews

Tested & Perfected Recipes

This curried chicken salad has succulent oven roasted chicken, juicy red grapes, and crunchy cashews in a creamy curry dressing.

chicken salad

Succulent oven-roasted chicken, juicy red grapes, and crunchy cashews in a creamy curry dressing. This chicken salad recipe was originally posted on my column at  Serious Eats!

Curried Chicken Salad with Grapes & Cashews

This curried chicken salad has succulent oven roasted chicken, juicy red grapes, and crunchy cashews in a creamy curry dressing.

Servings: 4


  • 3 bone-in, skin-on chicken breasts (about 3 lbs) or 4-1/2 cups cooked chopped chicken
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1/2 cup sour cream
  • 1 tablespoon curry powder
  • 1-1/2 tablespoons honey
  • 2/3 cup salted cashews
  • 3 large stalks celery, diced
  • 1 cup seedless grapes, halved
  • 3 scallions, finely sliced
  • Pinch cayenne pepper (optional)


  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  2. Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool.
  3. In the meantime, combine the mayonnaise, sour cream, curry powder, honey and a heaping 3/4 teaspoons salt in a medium bowl.
  4. When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add the chicken to dressing, along with the cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning, and add pinch of cayenne pepper if desired.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 669
  • Fat: 48 g
  • Saturated fat: 9 g
  • Carbohydrates: 22 g
  • Sugar: 14 g
  • Fiber: 3 g
  • Protein: 40 g
  • Sodium: 1560 mg
  • Cholesterol: 128 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • So delicious! Not one complaint from my finicky crew! I did substitute plain yogurt for the sour cream, nobody noticed. I am making it again today, it has become a favorite. Thank you so much for sharing the recipe!

    • — Patricia Yingling on August 7, 2020
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  • This is an absolutely fantastic recipe! It is well-seasoned and has the perfect balance of flavors and textures. I followed the recipe closely but used rotisserie chicken breast and decided to omit the olive oil and salt because the chicken was already moist and salty. My husband just raved about it – after every bite! I will definitely be making this again.

    • — Swan on May 23, 2020
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  • There’s only one problem with this perfect recipe…it’s too good! I can’t stop eating it. Every recipe on your website is wonderful. Thank you!

    • — Lori on April 24, 2020
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  • This was amazing! I made it exactly as written and it was perfect! I can’t wait to try more of your recipes!

    • — Lisa on April 8, 2020
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  • A huge fan of your recipes, Jenn! (I’ve tried 10+ to date..) Loved this! Made a few tweaks:
    Didn’t add grapes (personally not a huge fan of fruit in salads), added unsalted cashews since the chicken already had salt, & used more sour cream than mayo (more eye balled). Also added slivered almonds for extra texture. Next time would explore using Greek yogurt instead 🙂

    • — Michelle on April 1, 2020
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  • This is delicious. I did make one change which I think would help with the calories. I used plain Greek yogurt in place of the sour cream and it still tastes yummy. Thanks for posting this!

    • — Miriam Kook on March 21, 2020
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    • This chicken salad is very good right when you make it but put it in the refrigerator overnight & it is blow your socks off fantastic! I followed the recipe exactly as written. Another winner from Jen.

      • — Aimee on April 23, 2020
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  • This is delicious! Wow!! I will be make no it often for parties I host. And also for pot lucks. Thank you so much!

    • — Louisa Swift on December 28, 2019
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  • This is really delicious. I’ve made it a bunch of times and it always turns out. I use walnuts which work fine too. Cooking the chicken this way makes it nice and soft.

    p.s. I beg you to get rid of the pop up bar on the bottom of the site. The fact that it keeps coming back after clicking close makes it even more awful. I feel like printing out everything I want and never coming back here. It’s also slowing down the site sometimes. PLEASE cancel it.

    • — Yasmine on December 21, 2019
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    • Hi Yasmine, Glad you like the chicken salad! Thanks for your note. And I’m so sorry the pop up ads are bothering you! I do use an outside company to run the ads, and I have to constantly monitor to make sure that the site doesn’t get too ad-heavy. I will mention to them that the ad(s) keep coming back after you close them. I wish I didn’t have to have any ads at all…it’s a balance between user experience and the high cost of running a site. Thank you for the feedback.

      • — Jenn on December 23, 2019
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  • 669 seems like a lot for calories for one serving? What are you considering as a serving? 1 cup or more?

    • — Gloria Vasquez on August 20, 2019
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    • Hi Gloria, I’d guesstimate that each serving is about 1-1/2 cups. (The mayo, sour cream, and cashews boost the calories in this a bit.) Hope that helps!

      • — Jenn on August 20, 2019
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  • If I make this a day ahead should I add the grapes later? How about the sour cream?

    • — Linda on August 17, 2019
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    • Hi Linda, You can make the whole thing a day ahead; it will keep well.

      • — Jenn on August 18, 2019
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  • I make this all the time, it’s my family’s picnic favorite. Jennifer you do have some very flavorful recipes!

    • — Mary Brown on June 30, 2019
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  • Really liked this recipe, for the most part! But, I am also not a fan of curry, I saw there were several reviews of others mentioning they weren’t either, but they still really liked it, so that encouraged me to try this one, I’m glad I did, but I did add a bit of lemon juice and some garlic also, thought they were a tasty addition. Thanks!

    • — Jeanne Monroe on June 13, 2019
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  • Hi Jenn, I love your recipes and especially this one! I will be making this, with the help of 2 other ladies, for approximately 30 ladies for a luncheon. Serving it on lettuce, with carrot sticks and a croissant. Do you think the original recipe would serve more than 4 people?

    • — Linda on March 13, 2019
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    • Hi Linda, the serving size here is fairly generous so I think you could probably get away with feeding about five with this recipe. Hope everyone enjoys!

      • — Jenn on March 13, 2019
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      • Thanks, Jenn. Now, one more question- Would you just double everything to serve 10, or should other adjustments be made? THANKS!!

        • — Linda Olsen on March 14, 2019
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        • Doubling everything will work! 🙂

          • — Jenn on March 14, 2019
          • Reply
  • Why do you bake chicken instead of poaching it? does it have a different flavor, texture?

    • — Stacy Ostler on March 11, 2019
    • Reply
    • Hi Stacy, Poached chicken will work, but roasted chicken is more flavorful and harder to overcook.

      • — Jenn on March 11, 2019
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  • Jenn, yet another winning recipe! I don’t even like curry, or thought I didn’t, but this salad is just DELICIOUS!!!

    • — Karen Auer on March 3, 2019
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  • I just made this for the second time and absolutely love it!! The curry and honey combination with the sour cream and mayo is perfection! My husband wanted to lick the bowl! If I could give it 6 stars I would.

    • — Barb Benjamin on February 5, 2019
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  • This is absolutely delicious! Perfect exactly as written.

    • — Maura on January 30, 2019
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  • This was one of the few recipes I’ve made where I didn’t change anything. Absolutely delicious.
    perfect. I was skeptical about the celery so started with just a little but it was a great addition. The crunch contrasted with the soft grapes. Excellent. And yes the curry sounds like a lot but it is spot on perfect. Pecans would also be good here. Enjoy.

    • — chowmein on January 3, 2019
    • Reply
  • I would like to serve this as part of a simple buffet for a church dinner ( 30 people approx). I had thought of serving it with bread and/or new potatoes, but what else would you suggest? It is quite a rich recipe so a green salad? or tomato salad? I have many salad meals but most of those would be too rich or too many flavours I think. Thank you for your advice.

    • — Christie Fountain on October 27, 2018
    • Reply
    • Hi Christine, I like the idea of bread or new potatoes because both are fairly simple flavor-wise so would pair nicely with the rich chicken salad. A fruit salad would be good here too. Hope that helps!

      • — Jenn on October 27, 2018
      • Reply
  • loved this recipe!!! Thank you!!

  • My cousin makes the best curried chicken salad, but the recipe is a secret. I’ve been searching for a recipe that tastes as good as hers and I found one that’s better! I love this recipe and so does my mom, who hates anything else with curry in it. Thank you for sharing this. I’ll definitely be trying more of your recipes!

  • Perfect! I used boneless chicken thighs grilled on the George Foreman grill.

  • What other nuts can be used in exchange for cashews?

    • Any nut you like would work here (although peanuts may be a little odd :). Enjoy!

    • OK, so I made this recipe today but I did not have cashews so I used pecans. It still came out great. I can’t wait to try it with cashews.
      Thank you Jenn!!!!!!!!

  • Hi Jennifer could you please check the quantity of curry in this recipe? It lists 1 1/2 tablespoons but I’m wondering if it should be 1 1/2 teaspoons instead? Thanks

    • Hi Carla, I know it’s a lot, but the measurement is correct. Feel free to reduce the amount if you’d like.

  • This is absolutely delicious! I’ve made it several times now – even for people who “don’t like curry” – and it’s been a hit with every person who has tried it!

    It’s an excellent choice for a picnic or at the beach.

    Keep up the great work! Chef Jenn 🙂

  • How many carbs are in this recipe? My whole family loves this recipe! We even brought it on vacation as a quick lunch and it was gone before I knew it.

    • — Lynn Middleton
    • Reply
    • Hi Lynn, so glad it’s a hit with your family! Each serving has 22 grams of carbs. I just posted all of the nutritional info. for the recipe.

  • Hi Jen, I love your receipes. I’m throwing a bridal shower and want to make the curried chicken salad but the bride to be can’t have dairy. What can I substitute the sour cream with? Thanks!

    • Hi Vicky, Glad to hear you like the recipes! You could just replace the sour cream with additional mayonnaise. Hope the shower is great!

  • My husband loved this twist on chicken salad, and my kids dubbed it “fancy chicken salad”. I took a shortcut by using store-bought rotisserie chicken. We had a little trouble keeping the salad from falling out of our sandwiches, so we spooned it in leaves of romaine lettuce hearts.

  • Great recipe! I made this for a party, and it was so popular I did it again a week later for another. The touch of honey really elevated it. Thanks!

  • I made this recipe without any changes and it disappeared within hours! It’s great on sandwiches and in salads!

  • I used chicken thighs and added in some apples. It was wonderful.

  • Loved, loved, loved this recipe. Served it on croissants for a perfect weeknight dinner.

  • I read that Oprah W was eating at a cafe near her new home in Calif.She heard this cafe was in danger of closing and they were famous for their curried chicken salad sandwich.Oprah ate there and loved the sandwich.I think her name anbd how much she loved that curried chicken salad sandwich saved the business.

  • I used roasted bone in skin on chicken thighs because I love chicken thigh meat and the flavor and moistness it has. This recipe made a very generous serving size for 4 servings. I shared this with friends and got great comments on the flavor of the sauce. The flavor is delightful and the combination of grapes and cashews really kick this up a notch. Thank you again Jennifer!

    • — Karen Tannenbaum
    • Reply
  • This is brilliant! I boiled the chicken and used raw cashews and it was fantastic. Thanks–I have been trying to perfect a curry chicken salad and this is it! Next time I will try roasting the chicken per the recipe as I can imagine it’s even better.

    • Could I substitute plain Greek yogurt for the sour cream?

      • — Kate on February 2, 2020
      • Reply
      • Sure!

        • — Jenn on February 3, 2020
        • Reply

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