Chicken Curry Salad with Grapes combines the savory creaminess of chicken salad with the distinctive, warm flavor of curry and the sweetness of fresh, juicy grapes. Serve alongside Mixed Bean Salad for a tasty selection of sides.
4cupscooked, shredded chicken approximately 2 - 2 ½ pounds or 3 large chicken breasts
1cupchopped, pitted dates, raisins or dried cranberries
½cup sliced green onions
¾cupdiced apple, about one appleany variety, I recommend Fuji or Granny Smith
2cupsquartered grapes
½cupslivered almonds (optional)
Serving Options
4cups salad greens
6croissants or 12 mini croissants, sliced in half
12slicessandwich breadto make six sandwiches
Instructions
Cook Chicken, Prep Ingredients
Cook the chicken (scroll up for details or see notes below) shred it and place it in the refrigerator to cool while you combine and prepare the other ingredients. Or use a fully cooked rotisserie chicken from the grocery store.
In a small bowl or glass measuring cup, blend the mayonnaise, non-fat Greek yogurt, curry powder and salt. Set aside.
Rinse the grapes and cut each one into four small pieces or quarters.
Rinse and dry the apple, and dice into small, bite-sized chunks.
Rinse the green onions and slice into small pieces.
If using dates, chop them into small pieces, about the size of a raisin. Or, use raisins, dried cranberries or your choice of dried fruit.
Measure the almonds.
Place all ingredients in a medium-sized bowl and stir gently to combine.
Chill and Serve
Serve right away or cover and refrigerate until you are ready to assemble the salad in croissants or sandwiches.
Notes
The nutritional information was calculated with almonds but not including croissants or bread. A great, time-saving shortcut is to buy the chicken, fully cooked from the grocery store. The meat from one, small rotisserie chicken, skin and bones is the perfect amount of chicken for this recipe. Rotisserie Chicken with Stuffing is another great recipe using rotisserie chicken.
Poach the Chicken: Place raw, skinless and boneless chicken pieces - ideally chicken breasts - in a medium-sized pot on the stove. Add enough water to cover the chicken. Add 1 teaspoon of salt and ½ teaspoon of pepper. Bring to a boil, reduce heat, cover and simmer for about 15 minutes or until the chicken is no longer pink and is fully cooked.
Use a Slow Cooker or CrockPot: Place ½ cup water, 1 teaspoon of salt and 3 - 4 raw chicken breasts in a slow cooker or Crock Pot, set to low, cover and cook for 3-4 hours or until the meat is fully cooked and shreds easily with a fork.