Curried Chicken Salad with Green Grapes and Toasted Almonds

Curried chicken salad

This is from my mother’s old file box of recipes. The card described the salad as “perfect for a ladies’ luncheon”.


1 cup mayonnaise or any combination of Greek yogurt, sour cream or crème fraiche

½ cup chicken broth

2 tsp or more mild curry powder

Juice of one lemon

5 stalks celery, minced

10 water chestnuts, minced (I use an equivalent amount of fresh jicama, approximately ¾ cup)

½ cup Vidalia onion, minced

2 cups seedless green grapes

8 ounces slivered almonds, toasted. Reserve half the almonds as a garanish.

Salt and white pepper to taste.


Shred or dice the meat from one small white cut chicken. Combine with all other ingredients.

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