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

Ingredients

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

Instructions

  1. Preheat the oven to 350°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 kosher salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.
  3. In the meantime, combine mayonnaise, sour cream, curry powder, honey and 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 chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired.

Nutrition Information

Powered by Edamam

  • 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, Edamam.com. 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.

See more recipes:

Reviews & Comments

  • 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
    • Reply
    • 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
      • Reply
  • If I make this a day ahead should I add the grapes later? How about the sour cream?

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

      • — Jenn on August 18, 2019
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
      • 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
        • Reply
        • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • This is absolutely delicious! Perfect exactly as written.

    • — Maura on January 30, 2019
    • Reply
  • 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!!

    • — Kay on January 8, 2018
    • Reply
  • 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.

    • 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.

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.