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Curried Chicken Salad

Curried Chicken Salad

Paula Nemzek for KCTS 9 Cooks


Perfect for dinner on a hot summer day, or a lovely lunch any time of year.

Serves 4 to 6

  • 1 cup pecan or walnut halves
  • 4 cups cooked diced chicken (about 12 ounces)
  • 1 cup seedless black or red grapes, halved
  • 1 rib celery, cut in small dice
  • 4 green onions, thinly sliced
  • 6 lettuce cups (optional)


  • 1/2 cup mayonnaise
  • 1/3 cup plain yogurt or sour cream (Low fat works well.)
  • 1 tablespoon vinegar, white, apple cider, or your favorite
  • 1 teaspoon curry powder, or to taste
  • 1/2 teaspoon turmeric (optional, for color)
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Spread nuts on a shallow baking sheet and toast in oven for 5 to 7 minutes, until fragrant. Let cool.

Coarsely chop nuts and transfer about two-thirds of them to a large bowl with the chicken, grapes, celery and green onion; toss.

In a small bowl, whisk together mayonnaise, yogurt, vinegar, curry powder and pepper. Taste and adjust seasoning. If you use a mild curry powder you may want to take the heat up a notch with cayenne or your favorite chili powder. Pour about two-thirds of dressing mixture over chicken mixture and toss well, adding more dressing if desired.

To serve, arrange a lettuce cup in center of a salad plate and fill with a scoop of chicken salad. Garnish with a few of the remaining nuts and serve.

Also great with shredded lettuce in a pita pocket or wrapped in a whole wheat tortilla. Add dried cranberries or golden raisins, pumpkin seeds or your favorite salad ingredients to make this recipe your own.

Timesaving Tip: Use rotisserie chicken to make this recipe in minutes.

Browse more recipes from KCTS 9 Cooks.


There are 2 comments

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Great simple recipe, I lowered the amount of cayenne but added a few chopped dates and made sure it was served on a pretty bed of greens and herbs. Delish! Thank you!

Dates are a great idea -- I will definitely try that next time. Thanks, Linda!