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They say don’t mess with a classic but if messing with that classic means you get a sweet, spicy, coconut and grape-studded Curry Chicken Salad, then I say let’s throw caution to the wind.
Curry Chicken Salad
Everyone always asks me where I get my inspiration from when it comes to recipe development and the short answer is, everywhere. It could be the hot bar at a grocery store (hi Whole Foods), it could be a dream I had, a craving, a random thought, a crazy tik tok trend or in today’s case a good ol’ fashioned restaurant copy cat.
The Curry Chicken Salad served at French Market here in Kanas City has an almost cult-like following with nearly everyone within a three-mile radius knowing what the fuss is all about. Unlike a typical chicken salad sandwich, their version is served warm with gooey cheddar cheese on toasted white bread. It’s quite indulgent so of course I want to find a version I can feel good about eating more than just a few times a year.
Our version keeps all the good stuff – the toasted coconut, sweet grapes and curry laced dressing but lightens it up with light mayo, non-fat Greek yogurt and a lettuce vessel instead of bread.
Easy to throw together, perfect to make ahead and always impressive. Let’s get to it!
Ingredients in Curry Chicken Salad
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Nuts. Honestly any nut works but I really like a toasted walnut. Peanuts, almonds or cashews are more typical.
Coconut. Usually I use unsweetened coconut but here I like to use sweetened coconut. Any brand will do.
Mayo. As aforementioned, this is a lighter version of one of my favorites so we use light mayo. I’ve said it a million times but I truly cannot taste the difference so it’s primarily what I use any time I’m cooking.
Yogurt. Plain non-fat Greek yogurt is what you want to go with.
Honey + Lemon juice. I combine these two because they really compliment each other in a curry chicken salad. Curry powder can be a bit bitter and the lemon juice really brightens it up while the honey cools it down and softens it.
Curry Powder. I just love curry powder. It’s warm, it’s ever-so spicy, it’s just so delicious and it’s perfect in chicken salad.
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Grapes. I use grapes in almost all my chicken salad recipes but it’s especially nice here and what French Market does.
Celery. I always need ample texture in any type of chicken salad or egg salad and celery is a classic. Add more or less to suit your taste.
Butter lettuce. In the winter French Market serves their curry salad on toasted white bread with a slice of cheddar cheese but in keeping things light and fresh I like to serve it in carb-free lettuce cups. By all means use whatever vessel you’d like.
Let’s make Curry Chicken Salad
Toast the nuts and the coconut. Preheat oven to 350 degrees. Add the nuts to one side of the pan. Add the coconut to the other. Place the pan in the oven and toast for 3-4 minutes. Make sure to check frequently as both coconut and nuts tend to burn quickly. You will need to stir the coconut to make sure it browns evenly. The coconut is ready when it’s ever-so-lightly golden brown. The nuts are ready when they smell toasty. They should be done at the same time.
Prep the chicken. I love to use leftover chicken but sometimes I want curry chicken salad out of the blue so I’ll bake off a couple chicken breasts specifically for this. You could also use a store-bought rotisserie chicken but the dice won’t hold its shape as well. Chop the chicken into a 1/2-inch dice.
Toast the nuts and the coconut.
Make the dressing. In a large bowl whisk together the mayo, Greek yogurt, honey, lemon juice, curry powder and salt. Season to taste with salt and pepper.
Mix! Add the chicken, celery, grapes, nuts and coconut to the dressing. Toss to combine. Season with salt and pepper. Serve!
Can I make Curry Chicken Salad in Advance?
Chicken salad is one of those dishes that tastes amazing right away, an hour later, a day later. Make it whenever, eat it whenever.
Can I use curry paste instead of powder?
I have not tried this recipe with curry paste and while I do love it (I use it ALL THE TIME) I don’t know that the swap will yield the same results.
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Substitutions
- Use dried cranberries or cherries in place of grapes if that’s all you have on hand. Apple would also be a good choice for a bit of sweetness, tartness and crunch.
- Diced red onion would be a nice addition
- Use full fat mayo or sour cream if that’s your preference.
- To really bump up the protein and reduce fat and calories you can use all Greek yogurt.
- Honestly any nut will do
Other favorite salad recipes
Curry Chicken Salad
Ingredients
- 3 tbsp chopped walnuts, peanuts or favorite nut
- 1/3 cup shredded sweetened coconut, plus more for garnish
- 1/3 cup Light mayo
- 1/2 cup non-fat greek yogurt
- 1 tbsp honey
- 1 tbsp + 1 tsp curry powder
- 1 tbsp lemon juice
- 1 tsp salt
- 2 cups diced chicken breast
- 1/2 cup quartered red grapes
- 2/3 cups diced celery
- bread or lettuce for serving
Equipment
Instructions
- Preheat oven to 350 degrees. Add the nuts to one side of the pan. Add the coconut to the other. Place the pan in the oven and toast for 5-6 minutes. Make sure to check frequently as both coconut and nuts tend to burn quickly. You will need to stir the coconut halfway though to make sure it brown evenly. The coconut is ready when it's ever-so-lightly golden brown. The nuts are ready when they smell toasty. They should be done at the same time.
- In a large bowl whisk together the mayo, Greek yogurt, honey, curry powder, lemon juice, and salt. Season to taste with salt and pepper.
- Add the chicken, grapes, celery, nuts and coconut to the dressing. Toss to combine. Season with salt and pepper. Spoon into lettuce wraps, with bread or a croissant. Garnish with extra coconut.
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