Curry Chicken Salad

Total Time
30mins
Prep
30 mins
Cook
0 mins

Sweet chicken salad with grapes, celery, and delicious curry. If you prefer a more savory version, leave out the sugar and consider using mayo instead of Miracle Whip.

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Ingredients

Nutrition

Directions

  1. Heat oil in auscepan and add curry. Cook about 2 minutes, stirring constantly until fragrant. Remove from heat.
  2. In large bowl, combine sour cream, Miracle Whip, lime juice, sugar, salt, pepper, and curry mix. Stir until well-blended.
  3. Add chicken, celery, grapes, and almonds to bowl.
  4. Top with coconut just before serving, if desired.
  5. Delicious served with King's Hawaiian Sweet Bread or Rolls.
Most Helpful

3 5

I added cumin to bring out the curry flavor. Cooking them in oil until fragrant really adds flavor. I used a little more curry than it called for. Just lik CHRISSYG I do not care for Miracle Whip, so I substituted plain yogurt and with her suggestion, reduced the quantity of sour cream and yogurt. I also took her advise to greatly reduce the sugar, I used about 1-1.5 tbs. I really think the lime adds a bunch to the flavor. No grapes or almonds...didn't have them. I do like coconut on top!!! I served it next to fresh mango with pomegranate on top. I could easily have put the mango in the salad itself.

2 5

I LOVE Curry... and this recipe has so much potential. I tried to like it I really did! I made it as is, with only one substitution...I used real mayo instead of miracle whip. (just can't do the whip) and it was still entirely too sweet. If I were to make this again, I would again use real mayo, reduce the sugar to just a sprinkle, and jack up the 'tang' that you get from the Miracle whip with a few drops of cider or white wine vinegar. BTW this is also too much 'dressing' for my liking for just two cups of cubed chicken.