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A white bowl filled with a chunky chicken salad rests on a cloth. Crackers and purple grapes are scattered around on a woven placemat.
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Curry Chicken Salad with Grapes and Yogurt

Make this curry chicken salad recipe for a high protein snack or lunch. This easy recipe is lightened up with Greek yogurt and grapes!
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 434kcal
Author Christy Gurin

Ingredients

  • 1 lb. chicken breast (2 cups when diced)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 Tbsp. honey (or agave syrup)
  • 1/4 cup mango chutney
  • 1 1/2 Tbsp. curry powder
  • 1/2 tsp. salt (or to taste)
  • 1/8 tsp. black pepper
  • 1/4 cup raisins
  • 1/2 cup red grapes, halved or quartered depending on size
  • 1/2 cup finely chopped red pepper
  • 2 Tbsp. finely diced red onion
  • 1 carrot, peeled and grated
  • 1/3 cup roasted salted nuts (cashews, pistachios, or almonds all work great)

Instructions

  • Bring a saucepan of water to a boil. Add chicken and cook for about 10 minutes until chicken is cooked (internal temperature should read 165° F). 
  • Remove chicken from water and let sit until cool enough to handle and dice into 1/4” cubes.
  • While chicken is cooking, mix yogurt, mayonnaise, honey, mango chutney, and curry powder, salt, and pepper together in a medium sized bowl. 
  • Add chicken, raisins, grapes, red pepper, onion, carrot, and nuts and stir to coat all ingredients evenly. 
  • Season with additional salt, pepper and curry powder if desired. Eat plain, in a sandwich, with crackers, with veggies, or any other way that sounds good to you. Keeps in the refrigerator for up to 3 days. 

Nutrition

Calories: 434kcal | Carbohydrates: 37g | Protein: 30g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 492mg | Potassium: 871mg | Fiber: 4g | Sugar: 18g | Vitamin A: 3260IU | Vitamin C: 30.8mg | Calcium: 82mg | Iron: 3mg