Crunchy curry chicken salad

One of my favorite uses for leftover chicken. Savory and sweet, crunchy and spicy – I can’t help snacking on it as I’m stirring it together.


  • 2 cups shredded cooked chicken
  • 1 cup diced celery
  • 1 cup halved grapes
  • 1 cup diced apples
  • 1/4 cup dried cranberries or raisins
  • 1/2 cup nuts (walnuts, pecans, cashews or almonds are all fantastic)
  • 1/2 cup mayonnaise
  • 2 teaspoons curry powder
  • 2 tablespoons chutney (mango or other)


  1. Put all ingredients in a mixing bowl. Mix well. Taste and adjust seasonings as necessary.
  2. Serve alone, over greens or in a sandwich.


  • This chicken salad is heavy on crunch, light on chicken. If you prefer a higher proportion of chicken, you can easily double the chicken or halve the other ingredients. Or add more nuts for extra protein.
  • Add chopped onions, scallions or shallots if you like.
  • If you don’t have chutney you can substitute a bit of lemon juice and a few extra raisins or dried cranberries.
  • If you don’t have curry powder, you can use some cumin and a bit of cayenne pepper. It won’t be as colorful (unless you have turmeric to add), but it will taste good anyway.

Here’s a link back to the post and pictures.

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