- October 21, 2020
- 30 Minute Meals
Grilled Curry Chicken Salad
This grilled curry chicken salad is bold, savory, and lightly spiced, with juicy grilled chicken folded into a creamy, well-balanced dressing. It’s a flavorful twist on classic chicken salad that works for lunches, light dinners, and make-ahead meals.
Chicken salad is probably my number one go-to meal prep recipe that’s high in protein and packed with flavor. My family loves eating this as is, with pasta tossed in, or as a chicken salad croissant sandwich.
Curry spices are flavor-packed and perfect for taking grilled chicken into a fall-friendly recipe. Grab all the details below and read through for helpful tips and techniques for the best-cooked chicken salad.
What Is Curry Chicken Salad?
Curry chicken salad is a savory, spiced variation of traditional chicken salad that incorporates curry powder or curry inspired seasoning into a creamy base.
Using grilled chicken adds additional flavor and texture, making the salad more robust and satisfying than versions made with plain poached or roasted chicken.
Why This Grilled Curry Chicken Salad Works
Grilling the chicken adds smoky flavor and prevents the salad from tasting flat. Curry spices bring warmth and complexity, while the creamy dressing balances everything without overpowering the chicken.
Because the flavors meld as the salad chills, this recipe improves after resting, making it ideal for meal prep or entertaining.
What does curry taste like?
Curry is a popular spice found commonly in Indian cuisine. It’s very similar to garam masala, for instance, but is not quite as flavor-intensive. You can build your own curry with spices like cumin, turmeric, and coriander, too. It’s perfect for making a classic Indian curry sauce
Ingredients for Grilled Curry Chicken Salad
This recipe is built with simple ingredients that layer flavor effectively.
- Boneless chicken breasts or thighs
- Olive oil
- Curry powder
- Garlic powder
- Salt and black pepper
- Mayonnaise
- Dijon mustard
- Lemon juice
- Red onion or shallot
- Celery
- Optional add ins like grapes, apples, or herbs
How to Season and Grill the Chicken
Start by brushing the chicken lightly with olive oil and seasoning it evenly with curry powder, garlic powder, salt, and pepper.
Grill over medium heat until the chicken is fully cooked and develops light char. Remove from the grill and let it rest before chopping so the juices stay locked in.
How to Make Curry Chicken Salad Dressing
In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and a small amount of curry powder.
Taste and adjust the seasoning before combining with the chicken. The dressing should be creamy with a warm, savory finish rather than overly spicy.
Assembling Grilled Curry Chicken Salad
Chop the grilled chicken into bite size pieces and add it to a large bowl.
Fold in the dressing along with diced onion and celery until evenly coated. Add any optional ingredients and mix gently so the chicken stays tender.
How to Serve Curry Chicken Salad
This chicken salad is extremely versatile.
Serve it on toasted bread, in wraps, over greens, or alongside crackers for a lighter meal. It also works well as part of a lunch spread or picnic-style menu.
Storage and Make Ahead Tips
Grilled curry chicken salad stores well and is ideal for make-ahead meals.
Store it in an airtight container in the refrigerator for up to four days. The flavors continue to develop as it rests, making it even better the next day.
Expert Tips for the Best Curry Chicken Salad
- Chill before serving for the best flavor
- Grill the chicken for added depth of flavor
- Let the chicken cool slightly before mixing
- Start with less curry and adjust to taste
- Dice ingredients evenly for a balanced texture
Grilled Curry Chicken Salad
Ingredients
- 4 Butterflied Chicken Breasts
- 1/2 Red Onion diced small
- 2 Celery Stalks diced small
- 1 cup Grapes halved
- 1/2-3/4 cup Mayo
- 3 Tbsp. Curry powder divided
- Salt & Pepper to taste
Instructions
- Preheat your grill to 400 F and grease your grates with a high smoke point oil.
- Butterfly your chicken breasts or completely halve them. Pat them dry and coat them in salt, pepper, and 2 Tbsp. of the curry powder and set them aside.
- Dice up the onion, celery, and halve the grapes and set aside.
- Grill the chicken, 3-4 minutes per side until each piece reaches 165 F internally. Remove them from the grill and let them cool before cutting.
- In a mixing bowl, combine the diced curry chicken, the veggies and grapes, and mix in the mayo, remaining curry powder, and a little more salt and pepper. Stir so everything is nicely coated. Add mayo as needed/ desired.
- Serve right away or in a few hours for more intense flavor!
Notes
- Thighs provide extra juiciness, breasts stay lean
- Adjust the curry level to personal preference
- Serve chilled or at cool room temperature
Nutrition
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