Curry Chicken Salad

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Simple creamy curry chicken salad with grapes, cucumber and almonds stuffed in lettuce cups.



Curry Dressing:

  • ⅓ cup mayonnaise
  • ½ cup plain Greek yogurt
  • Zest and juice of 1 medium lime
  • 2 teaspoons honey
  • ¾ tablespoon curry powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • Pinch cayenne pepper

Chicken Salad:

  • 2 cups cooked chicken breast, shredded or chopped*
  • 1 cup red seedless grapes, halved
  • ½ medium English cucumber, diced
  • ½ medium jalapeno, stemmed, seeded and finely minced
  • ¼ cup fresh cilantro, chopped + more for serving
  • 2 green onions, trimmed and sliced
  • 1 head Boston or bibb lettuce
  • ½ cup sliced almonds and/or cashew pieces, toasted + more for serving


  1. Whisk together the mayo, yogurt, lime, honey, curry powder, salt, black pepper and cayenne pepper in a medium glass bowl. Taste and the adjust seasoning, if necessary.
  2. Fold in the chicken, grapes, cucumber, jalapeno and cilantro and stir to combine. Place the lid on the container and place in the refrigerator for at least 30 minutes.
  3. Arrange lettuce cups on a platter and fill with scoops of the curry chicken salad. Top with almonds or cashews and additional cilantro, if desired.


For the chicken: Use shredded rotisserie chicken or pre-cook 2-3 chicken breasts and shred or chop them to use in the salad.