Curried Chicken Salad With Grapes

Total Time
10 mins
45 mins

A touch of curry makes this salad interesting but not overpowered like some. This calls for roasting chicken (better flavor than poaching), but I prefer to use rotisserie chicken. It is so easy and flavorful, not to mention a time saver. I always season to taste, but the measurements should be about right. I toss the salad the night before to give the flavors time to meld.

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  1. Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning).
  2. Roast until no longer pink, about 45 minutes.
  3. Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.).
  4. Meanwhile, combine dressing ingredients. Taste often to reach desired outcome.
  5. Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator.
  6. Best chilled overnight, but it is still great if you can't wait that long.
  7. Serve alone or with rolls for sandwiches.