Curry chicken salad

    1 hour 20 min

    This recipe makes enough to feed a crowd. The red grapes compliment the curry perfectly and the almonds provide a nice crunch. I'm always asked for the recipe!

    8 people made this

    Serves: 12 

    • 115g butter
    • 475ml mayonnaise
    • 2 tablespoons minced garlic
    • 2 tablespoons freshly chopped parsley
    • 1 teaspoon curry powder
    • 560g cooked chicken, sliced
    • 320g red grapes, halved
    • 55g slivered or flaked almonds, toasted

    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
    2. Stir mayonnaise, garlic, parsley and curry powder into butter until evenly mixed. Fold in chicken, grapes and almonds. Transfer mixture to a serving bowl and cover with clingfilm. Chill for at least 1 hour to allow the flavours to blend.

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    Reviews in English (25)


    I made this as directed except substituted coconut oil for the butter. It turned out fantastic. Years ago I had a great chicken salad like this and have been looking for a recipe that matched that. This is it.  -  22 Jul 2013  (Review from Allrecipes US | Canada)


    We all enjoyed this. In an effort to save calories, I omitted the butter, just toasted the almonds and curry powder in a dry pan until fragrant. I used garlic powder because I just do not care to bite into garlic in a salad and then I found someone had eaten the grapes I was hoarding to make this so I added a handful of raisins (dried grapes, right?). I also added some green onions that needed to be used. I chilled this for an hour as stated, but next time, when I actually have grapes, I will make the salad either in the morning or night before. This only gets better. Thanks for a great chicken salad.  -  13 Jun 2013  (Review from Allrecipes US | Canada)


    I prepared this exactly as directed and took it to a party. It was a hit with people going back for seconds and thirds, Great recipe!!!  -  25 May 2013  (Review from Allrecipes US | Canada)