Chicken, Walnut, and Red Grape Salad with Curry Dressing

Wow! I had thought this was going to be the ubiquitous curried chicken salad with fruit, but the flavors and textures in this recipe came together beautifully. It was outstanding. Will definately make it again! I made one small change and used only 2T of mayonnaise and made up the difference with extra yogurt.

• jsbjk

• Winnetka, IL

• 3/15/2018

Great recipe. I added an extra 1/4 c of NF Greek Yogurt and used 1/2c of currants instead of grapes. I plumped up the currants with hot water, strained, and then added to recipe. No chopping needed. Heating up the curry (Safeway) really brings out the heat. Can't wait to eat with a pita for lunch!

• jdoherty23

• San Jose, CA

• 9/1/2015

This is my standard chicken salad. The flavors are fantastic... over the years I have found a way to make it my own....and healthier. I use 3/4cup of greek yogurt and just 1/8cup of mayo (always find I want more sauce) and also use lemon rind and freshly squeezed juice instead of orange. Be sure to toast the curry and the walunuts.

• amsandy

• Tidewater, VA

• 6/27/2015

I love this recipe. With kids eating it, I leave out the ginger and orange to keep it on the simpler side, but either way, this is a keeper!

• duxselden

• Boston, MA

• 4/26/2015

excellent. I wished I'd had celery to add - instead I added a little apple for some crunch. I was making it for a potluck and needed to stretch it (wish I'd had enough chicken for double the recipe!) so added some wild rice. Since my curry powder wasn't particularly hot I also added a dash of cayenne. A wonderful, tasty summer lunch.

• kbooms

• Seattle, WA

• 8/4/2013

My family thought this was delicious! I used a mild curry powder and a roasted chicken from the store so it was made in 15-20 minutes! I found it only served 3 for dinner, though. A definite keeper!

• JuicyLucy

• Victoria, BC

• 8/6/2012

My son requested this salad again recently, so we made it tonight. He says it's really easy to make and tastes totally excellent (I agree with him :). This makes a great dinner for warm evenings with crusty bread and plenty of lettuce.

• CycleSue

• Minnesota

• 5/2/2012

This was a really good salad. I used Penzeys Hot Curry. It had some kick. I added celery, and went with less ginger than on the recipe. Also, I couldnt find mango chutney, used a raspberry chutney instead. Really Tasty!!!

• amyrose

• Saint Paul, MN

• 7/28/2011

Very yummy. I'm vegetarian and actually substituted the chicken with tofu. Made lettuce "tacos" with it! Half the ginger.

• efgelber

• Brooklyn, NY

• 9/2/2009

Ok, I don't know what the fuss was all about. Seems like a waste of chicken if you ask me.

• Anonymous

• ct

• 2/6/2009

Great recipe. You can put pretty much anything in there! I used fresh strawberries.

• mrsvedaj

• Banner Elk, NC

• 1/11/2009

Great recipe as is but organic grapes are smaller and don't need to be halved.I added celery and a bit more chuney. Raisins would be a nice sweet touch as well....

• grangerkaren

• 6/18/2008

This is a keeper!!! Wonderful!! Took many of the suggestions given by prior reviewers. Poached the chicken, used Penzys hot curry, added chives and celery with the scallions. The rest as stated.

• docamj

• Twin Cities, MN

• 5/18/2008

I love, love, love this recipe! It's so easy and it's great for hot summer days when hot food is out of the question. Modifications made: Nixed the ginger & the chutney, quadrupled the curry, doubled the walnuts and was very generous with the grapes.

• lindabot

• Las Vegas, NV

• 4/30/2008

Doubled the recipe for a pot-luck. I used Penzey's Tandoori seasoning-both as a rub on chicken breasts before grilling and in the dressing. My husband thought the red grapes were a bit odd for chicken salad,so in a repeat I may just use them as a garnish. No light mayo in our house-so used the good full fat stuff and nonfat yougurt!!!

• einerson

• Hilliard Ohio

• 1/27/2008