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Chicken Curry Salad

This recipe is best for 2-4 people but can be doubled easily!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 2 cooked (and cooled) chicken breasts shredded
  • 3/4 cup mayonaise more if you like your salad extra creamy
  • 2 tbsp curry powder
  • 1 cup red grapes halved any grapes will do
  • 1/2 cup slivered almonds lightly toasted
  • 1/2 tsp salt
  • 1 package of bibb or butter lettuce cleaned and dried carefully


  • If you are not starting with cooked chicken breasts, place 2 chicken breasts in a 375 degree oven drizzled with a little salt, pepper and olive oil and bake for about 20-25 minutes or until cooked through. Let cool before proceeding to the next step.
  • Shred your chicken into small pieces and add to a large bowl
  • Now cut your grapes in half lengthwise and add those in
  • If your almonds are not toasted already, add them to a small pan over medium heat and lightly toast them (wait until they turn a light brown) stirring often. Let cool
  • Add your toasted almonds to your bowl with the chicken and grapes
  • add all of your spices and mayonnaise to the bowl and mix well making sure all of your spices are mixed in evenly
  • taste for seasoning and add additional salt or curry powder if needed
  • prepare your lettuce cups by carefully pulling the lettuce leaves away from the core one at a time making a nice neat stack.
  • add a good heaping spoonful of your curry chicken to each piece of lettuce
  • place your filled lettuce cups on a large plate and serve immediately