This easy, healthy Curried Chicken Salad with Grapes Recipe will become a family favorite. It makes a great healthy lunch recipe or a light dinner!
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Healthy Uses for Rotisserie Chicken
I don’t know about you, but rotisserie chicken from the grocery store is my favorite easy dinner hack! I rarely just serve it as it, though I have been know to just cut off a piece and toss some chips on a plate and call it done.
My favorite way to use it is in healthy recipes that use cooked chicken, like these Healthy Chicken and Corn Nachos, or this Chicken, Cucumbers and Sweet Peppers Salad or this Chicken and Sweet Potato Farro Salad.
For today’s recipe I turned to So Easy from Ellie Krieger with her Curried Chicken Salad.
Healthy Lunch Recipe
Thanks to a well stocked fridge and pantry, I had everything I needed to make this salad! I love the combination of grapes, almonds and cilantro. The dressing is made with yogurt, mayonnaise and curry powder.
This would make an excellent salad for those of you that take a lunch to work, my husband likes to take his in a Packit Freezable Lunch Bag. Or if like me you work from home, this was even better the next day. Just right before serving scoop it out onto a bed of greens. She also recommends serving it with pita chips, which I didn’t have.
Easy Healthy Curried Chicken Salad
Since I didn’t have any pita chips, I served it with a piece of baguette. It was perfect! Light and tasty with plenty of flavor. Lot’s of texture contrasts from the almonds to the grapes. We loved it!
Curried Chicken Salad
This Curried Chicken Salad is filled with good things - chicken breasts, yogurt, almonds and grapes!
Toast the almonds in a small dry skillet over medium heat. Keep an eye on them because they go from brown to black pretty quickly.
In a large bowl, mix the yogurt, mayo, and curry powder. Fold in the chicken, grapes and cilantro and season with salt and pepper. At this point you can store in the fridge for up to 3 days.
When you are ready to serve. Put a scoop of the chicken salad on a bed of greens and sprinkle with the toasted almonds. Add a lemon wedge to squeeze over the greens right before eating. Serve with pita chips.