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.

Course Appetizer, dinner, lunch, Main Dishes

Cuisine American, Indian, Mediterranean

Keyword creamy, grilled, Grilled Curry Chicken Salad, quick, savory

Prep Time 20

Cook Time 8

Total Time 28

Servings Servings

Calories 129kcal

Author Bon Appeteach

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