A simple to make curry chicken salad with grapes and celery. Add this to your meal prep and enjoy it all week!
Growing up my mom would make a very similar curry chicken salad. It was always one of my favorites, and to this day, I still love the flavor of curry in dishes. I’m happy I started this flavor profile with my kiddos early too. Here’s to hoping their love of curry sticks like it did for me! (Their love for grapes is still going strong!)
Curry chicken salad with grapes and celery is a standard in my meal prep repertoire. In fact, it was one of the make-ahead lunch salad recipes I suggested in my 5 meal prep tips and tricks for a healthy, simplified week post.
Not long after I shared that post, I started getting messages asking for the curry chicken salad recipe, and I didn’t have a simple way to share it. Well, that is until NOW!
Curry chicken salad with grapes and celery is a fantastic use for prepped ahead shredded chicken breast. My go-to mix ins are grapes (any color) and celery, and sometimes a nut or seed for some extra crunch. The great thing about this salad is that you can make it the way YOU like it. Maybe you are out of grapes? Sub in diced apples. Want a different crunch instead of celery? Use jicama instead. Add dried cranberries or currant for more sweetness, and any nuts/seeds that give you a happy crunch. Stick with the recipe as is, or go ahead and make it your own!
I hope you enjoy this yummy, easy to prep recipe. It’s fantastic between a couple slices of bread, a wrap, in lettuce, on crackers, on cucumbers, or eaten as is. Versatility in a meal prep salad!
Curry Chicken Salad with Grapes and Celery
- 4 cups shredded chicken breast
- 1.5 cups small diced celery
- 1.5 cups halved grapes (any color)
- 1/2-2/3 cup mayonnaise (depending on how creamy you like your chicken salad)
- 2 tsp curry powder
- 1 tsp sea salt
- 1/2 tsp pepper
- Add the chicken, grapes and celery to a bowl and mix. Add the mayonnaise, curry powder, sea salt and pepper. Stir until everything is combined and coated with the mayonnaise mixture.
- If time allows, let the salad chill covered in the fridge for at least 1 hour. This lets the flavors develop and the liquids from the grapes release to add more moisture.
If you enjoy curry flavor, be sure to check out my video recipe for curried jicama sardine salad too! Find it on my FitMamaRealFood Facebook page or watch it below! Be sure to follow my Facebook page for more upcoming live video recipes with the kiddos! We had a blast. 🙂
Did you grow up eating curry flavored foods? What mix-ins would you choose?