This recipe is a simple spin on my ever popular Chicken Salad. With just a few flavor swaps we create a new recipe that is going to be a go to for you. This is perfect for a family picnic, but it is also a great recipe to make on Sunday night to take with you throughout the work week. Eat it in pita, have it with crackers, or wrap it up in lettuce leaves for a light low carb lunch.
Mix the main ingredients. Combine the cooked chicken, grapes, green onions, and almonds in a large bowl. Make the sauce. Whisk together the mayonnaise, lemon juice, curry powder, salt, garlic powder, onion powder, and black pepper in a small bowl. Taste and add more pepper if needed. Combine the sauce with the main ingredients. Stir the dressing into the main ingredients.
I get asked all the time if curry powder is spicy. This will depend on the curry powder and the amount of cayenne pepper it contains. Most contain some but not enough to be super spicy. In this chicken curry salad recipe, very little is used so this dish does not contain much heat. My kids are very sensitive to spice and they still love my Chicken Curry and Vegetable Curry.
Place the chicken in a saucepan with enough water to cover it. Bring the water to a boil and simmer over low heat for 4 to 10 minutes or until the chicken registers 165 degrees Fahrenheit on an instant read thermometer. Shred chicken using an electric hand mixer or two forks.
I do not recommend freezing chicken salad in general. Because it contains mayonnaise, you likely won’t be happy with the texture after thawing.
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