Curried Chicken Salad

Curried Chicken Salad

58 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m

“This is a wonderfully flavorful chicken salad. In typical curry fashion, sweet fruit is combined with meat in a savory sauce.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  2. In a large bowl, combine bacon, chicken, celery, and grapes.
  3. Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.

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Reviews (58)

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I am so sorry that I can't give this recipe six stars! I only had one person that thought it had too much mayo. Okay, here is the very few changes I made. I only added half the worchestershire called for. I didn't have any celery so I added an extra 1/2C of grapes. Next time I will cut the grapes in half. I also added more bacon than what was called for(about eight slices). When I was baking my chicken for this I put my bacon in the oven too. Different pan though. I made my sauce first so it could sit for an hour or so as someone else suggested. Good idea! I served this with Peppy's Pita Bread (on this site). Big hit. Try both recipes.



A different twist to the standard chicken salad. Everyone loved the curry flavor. I used a pre-roasted chicken from the grocery store and picked off big chunks - big time saver.



I make this ALL the time. It's wonderful. The only thing I change is that I add sliced almonds and avocado chunks. Superb!

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Amount Per Serving (8 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 374 mg
  • 15%

Based on a 2,000 calorie diet



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The Best Chicken Salad Ever


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Chicken Salad