This easy to make curry seasoned grilled fall chicken salad is warm, lightly spiced, and a healthy way to enjoy dinner or lunch throughout the week.
Course Main Dishes
Cuisine American
Keyword Grilled Curry Chicken Salad
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Total Time 28 minutesminutes
Servings 8
Calories 357kcal
Author Bon Appeteach
Ingredients
4Butterflied Chicken Breasts
1/2Red Oniondiced small
2Celery Stalksdiced small
1cupGrapeshalved
1/2-3/4cupMayo
3Tbsp.Curry powderdivided
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
Serve by itself, over lettuce, or on a low carb bun (like a chaffle).