A container of Curry Chicken Salad in the fridge broadens my week’s possibilities like a sunny forecast. The Greek yogurt and grapes exude freshness, the cashews add a welcome texture, and the curry, garlic, and maple syrup (or honey) showcase the pizazz.

A bowl of curry chicken salad with grapes

Equal to this unexpected chicken salad’s bright flavor is its diversity: serve it over lettuce for a quick lunch, wrapped in a tortilla for a filling dinner, or on crackers for a light snack.

Think of this curry chicken salad with Greek yogurt as your Swiss army knife of reliable staples. It stores well for up to five days in your refrigerator but is ready to spring into action whenever (and however!) you need it.

This recipe takes inspiration from my curry Chickpea Salad Sandwich and Greek Yogurt Chicken Salad. As with those lovely recipes, a Greek yogurt base makes each bite rich and full of protein.

Fun mix-ins like grapes add sweetness to balance the yogurt’s tang and provide an extra dimension of texture. You could also make this curry chicken salad with cranberries or raisins for a similar vibe.

The warm spices in curry pair perfectly with the cool, tangy yogurt too.

If you are new to curry, you’ll find that the flavor isn’t “hot” spicy or overwhelming. Rather, curry adds a lusty, aromatic flavor.

Curry chicken salad in lettuce cups

How to Make Curry Chicken Salad

This curry chicken salad with grapes is a meal prepper’s dream. It offers texture galore and is loaded with filling protein to keep you powered for hours.

The Ingredients

  • Chicken. Tender, bite-sized pieces of chicken breast add protein and substance to this salad while still allowing the other flavors to shine. There’s a section of “Meal Prep Tips” below if you want to cook your chicken in advance.
  • Grapes. Delightful bursts of sweetness that complement the more savory flavors in this recipe. For a different fruity twist, you could make this curry chicken salad with apples.
  • Cashews. It’s 100% worth the extra step to toast them first. As with almost any nut, toasting the cashews accentuates their flavor and crunch as a leading sidekick in this salad. If you prefer, you can take a note from my Whole30 Chicken Salad and use almonds.
  • Celery + Green Onion. For freshness, more crunch, and a touch of green.
  • Dressing. A bright, tangy, and subtly warm combination of Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and pepper. The dressing is light but memorable and clings dreamily to every ingredient in the salad.

The Directions

  1. Toast the nuts.cashews being chopped
  2. Chop, then set them aside.A bowl of ingredients for chicken salad
  3. Add the chicken, celery, grapes, onions, and nuts to a bowl.
    A bowl of ingredients for dressing
  4. Stir together the dressing.
    Chicken salad being stirred
  5. Combine the dressing and the chicken mixture, stirring to coat.
  6. Serve cold or at room temperature as desired. ENJOY!

Curry chicken salad served in lettuce cups

Meal Prep Tips

  • Chicken can be cooked and diced up to 2 to 4 days in advance, depending upon how long you’d also like to keep the curry leftover. Store in an airtight container in the refrigerator.
  • Cook the chicken breasts using one of these easy methods: Crock Pot Shredded Chicken, Baked Chicken Breast, Instant Pot Shredded Chicken, or this stovetop method for How to Cook Shredded Chicken.
  • For max ease, you can make this curry chicken salad with rotisserie chicken purchased from your local grocery store.
  • Toast the cashews up to 1 week in advance. Store at room temperature.
  • Chop the green onions, celery, and grapes up to 1 day in advance, storing them in airtight storage containers in the refrigerator.

Storage Tips

  • To Store. Refrigerate curry chicken salad in an airtight storage container for up to 5 days.
  • To Freeze. While you can freeze curry chicken salad, be aware that the texture may alter a bit once thawed (the flavors will still be tasty!). Freeze leftover chicken salad in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.

A plate of curry chicken lettuce wraps

Ways to Serve Curry Chicken Salad

  • As Lettuce Wraps. A lightened-up take on a chicken salad sandwich. (Love this idea? Try these easy Lettuce Wraps!)
  • As a Salad. Top a bed of lettuce with this chicken salad for a healthy, tasty meal. I like to prepare extra dressing for drizzling over the top.
  • With Crackers. Incredibly simple and perfect for a light lunch or snack.
  • Inside a Pita or Tortilla. Stuff a pita or tortilla with curry chicken salad for a perfectly packable meal.
  • On Bread or Croissants. Pile this salad between two pieces of bread (Crock Pot Bread would work well) for an easy curry chicken salad sandwich.

More Easy Meal Prep Salads

Curry chicken salad with cashews and grapes

Recommended Tools to Make this Recipe

  • Rimmed Baking Sheets. Great for toasting the nuts in this recipe.
  • Mixing Bowls. This stackable set of mixing bowls is perfect for prepping and storing this salad.
  • Whisk. Easy to handle and won’t splatter dressing all over the counter.

No matter the week’s forecast, this curry chicken salad is sure to add a burst of sunshine on any day you serve it!

Liking the idea of this healthy chicken salad? I have even more fast, creative, and nutritious ways to use cooked chicken in my upcoming cookbook!

In fact, there’s a whole feature called “Unboring Ways to Use Shredded Chicken.” You don’t want to miss them! If you preorder by 8/24, I’ll send you a bundle of exclusive bonus recipes as a thank you. Click here to learn more.♥

Curry Chicken Salad

4.75 from 8 votes
This Curry Chicken Salad with Greek yogurt and grapes is healthy, protein-packed, and versatile! Use it for a sandwich, salad, wrap, and more!

Prep: 15 mins
Cook: 10 mins
Total: 25 mins

Servings: 6 servings


  • 1/3 cup raw unsalted cashews or almonds
  • 2 cups 1/2-inch-diced cooked boneless skinless chicken breasts see notes for cooking methods, about 2 small breasts
  • 3 stalks celery finely chopped
  • 1 1/2 cups seedless red grapes halved
  • 2 green onions finely chopped, plus additional to taste or for garnish
  • 3 tablespoons nonfat plain Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons pure maple syrup or honey
  • 2 teaspoons curry powder plus additional to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • For serving: pita bread whole grain bread, bibb lettuce, or crackers


  • Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.
  • In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.
  • In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
  • Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.
  • Enjoy cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens



  • TO STORE: Refrigerate curry chicken salad in an airtight storage container for up to 5 days. 
  • TO FREEZE: While you can freeze curry chicken salad, be aware that the texture may alter a bit once thawed (the flavors will still be tasty!). Freeze leftover chicken salad in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 
  • CHICKEN COOKING METHODS: Try this Crock Pot Shredded Chicken, Instant Pot Chicken, Baked Chicken Breast, or stovetop method for How to Cook Shredded Chicken.


Serving: 1(of 6)Calories: 158kcalCarbohydrates: 12gProtein: 17gFat: 5gSaturated Fat: 1gCholesterol: 40mgPotassium: 271mgFiber: 1gSugar: 8gVitamin A: 84IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

  1. Hi Erin, thank you for this awesome-sounding recipe! I’ve been making curried chicken salad with Mango Chutney for years, but I’m now allergic to mangoes and have been trying to replicate my original recipe without it. Your recipe looks like just the ticket! Your new cookbook looks fabulous! Can’t wait to get it! Congratulations and thank you for all your much-appreciated efforts!

  2. Just made this (minus the nuts) and WOW it is delish! I can be kind of picky with flavors like curry, but this has good flavor while still being light and refreshing. I think next time I’d use just a touch less curry powder, but that’s just personal preference. Bonus, I used the crockpot chicken instructions and it came out great. Can’t wait to serve this for dinner tonight properly with some naan or pita–I couldn’t resist sneaking a bite or two early though.5 stars

    1. Great recipe. I used a little more Greek yoguart. Used almonds and cranberries since that is what I had available. I also used canned chicken breast since I am on weight watchers. Awesome. Thank you.4 stars

  3. This looks delicious!  I’m trying to add the ingredients to figure out WW points, but I need to know sodium and added sugar numbers.  Do you happen to know them?  Thanks!

    1. Hi Sarah! Since sodium content can vary so much based on the brands of ingredients used, I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this helps and that you enjoy the recipe if you try it!

  4. Holy smokes! This was devoured! It’s so simple but yet, it’s absolutely delicious. Thanks again Erin for always posting the BEST recipes. And by the way, your cookbook is incredible. I love the layout, I love all your little stories at the beginning of each recipe, I love all the beautiful photos, and I especially love that there are so many different recipes to choose from. You’re amazing! Keep it up! :)5 stars

  5. I loved it! I normally don’t care much for chicken but didn’t want to eat red meat all the fine. I took a chance and happy I did. So flavorful!! I’ll be getting your cookbook later 5 stars

  6. This was delicious, thank you! For a little kick next time I might add some cayenne. Will probably go well with the sweetness from the grapes and maple syrup.5 stars

  7. It’s very good, but I feel like it needs more dressing. Mine ended up a little dry. I think I’ll just add more yogurt and see if that works. Otherwise, quite delicious. I’ll make it again! It most likely is my blunder, as I was trying to use left over chicken and there was a lot.4 stars