Curried Chicken Salad with Toasted Almonds and Grapes


  • 4 bone-in chicken breasts with skin
  • 1/3 cup diced red onion
  • 1/2 cup chopped celery
  • 1 cup red seedless grapes halved
  • 1/3 cup almond slivers toasted
  • 1/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 T orange juice
  • 1 1/2 T curry powder
  • 1 1/2 T fresh tarragon chopped
  • 1 1/2 tsp salt
  • 1 tsp pepper


  1. Preheat oven to 350 degrees. Rub chicken with olive oil and generous amounts of salt and pepper. Cook for 30-40 minutes or until juice of chicken runs clear. When chicken has cooled, remove skin from breasts and shred chicken meat, discarding bones and skin. Mix in large bowl with onion, celery, grapes and almond slivers and set aside.
  2. In a medium size bowl, combine mayonnaise, yogurt, orange juice, curry power, salt and pepper.
  3. Add mayonnaise mixture to chicken mixture and gently combine. Add more salt and pepper to taste.
  4. Serve on a bed of spring or butter lettuce or hearty wheat bread with lettuce.
Nutrition Facts
Curried Chicken Salad with Toasted Almonds and Grapes
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.