Curry Chicken and Grape Salad with moist chicken, tart apples, juicy grapes, dried fruits, and candied walnuts in a creamy curry dressing. Chockful of flavor and texture, this chicken is fantastic in a sandwich or on crisp lettuce.
Course Main Entree
Keyword curried chicken salad with grapes, Curry Chicken Salad
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1poundboneless, skinless chicken breast
1small Granny Smith apple, peeled, cored and diced
1/2cupseedless green grapes, halved
1/2cupseedless red grapes,halved
1/2cupdried apricots, chopped
1/2cupcandied pecans, chopped
salt and pepper to taste
1headiceberg or green leaf lettuce
For the Dressing
In a heavy-bottomed pot, place chicken in a single layer and enough water to cover. Add bay leaf, and salt. Bring to a boil over medium heat and then reduce heat to barely a simmer. Cover and continue to simmer for about 10 minutes or until chicken reads 165 F at the center.
Remove chicken from liquid and refrigerate until completely cool. Cut into 1-inch cubes.
In a small bowl, whisk together mayonnaise, honey, and curry powder until smooth and blended. Chill until ready to use.
In a large bowl, combine chicken, apples, celery, grapes, dried apricots, candied pecans, dried cranberries, and green onions.
Add curry-mayo dressing and stir together. Season with salt and pepper to taste.
Refrigerate for about 1 hour before serving for flavors to meld. Spoon on lettuce leaves to serve.