Chicken, Walnut & Grape Salad with Curry Dressing

Daily Inspiration S


A beautiful and delicious chicken salad to serve your guests --great for a brunch or a light lunch. You can use either sweet or Madras curry powder which is spicier. Toasting the curry powder first deepens the flavor of the spice. This recipe is from an old Bon Appetite magazine. (Prep time does not include time for cooking the chicken).

★★★★★ 2 votes
20 Min
No-Cook or Other


2 tsp
curry powder
1/4 c
light mayonnaise
1/4 c
plain nonfat yogurt
2 tsp
mango chutney (such as major grey)
1 tsp
fresh ginger, peeled and minced
1/2 tsp
orange peel, finely grated
3 c
cooked chicken breast, cut into 1/2 inch pieces
1 c
red seedless grapes, halved (plus 4 small clusters for garnish)
1/2 c
green onion, thinly sliced
1/3 c
walnuts, toasted and coarsely chopped
4 large
curly lettuce leaves


1Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl and add mayo, yogurt, chutney, ginger, and orange peel. Whisk to blend.
2Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
3Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad and garnish each plate with grape clusters.

About this Recipe

Course/Dish: Chicken Salads, Salads
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy