Whole Foods Curry Chicken Salad Recipe
Love deli-style salads? This Whole Foods Curry Chicken Salad Recipe uses chicken, curry spice, grapes, nuts, and mayo for perfect balance.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Mixing spoon or spatula
- Small bowl (for dressing)
Ingredients
- 3 cups cooked chicken diced or shredded (rotisserie works great)
- ½ cup mayonnaise use good quality for best flavor
- 1½ teaspoons curry powder
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon juice or apple cider vinegar
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup celery finely chopped
- ½ cup red grapes halved
- ¼ cup dried cranberries or golden raisins
- ¼ cup sliced almonds or chopped cashews
- 2 tablespoons fresh parsley or cilantro finely chopped (optional)
Instructions
- Start by preparing your chicken. If you’re using rotisserie chicken, remove the skin and shred or dice the meat into bite-sized pieces. Place it into a large mixing bowl.
- Add the chopped celery, grapes, dried cranberries, and nuts to the bowl with the chicken. Gently toss everything together so the ingredients are evenly distributed.
- In a small bowl, whisk together the mayonnaise, curry powder, honey, lemon juice, salt, and black pepper. Take a moment to taste the dressing. This is where you can adjust—more honey for sweetness, more curry for warmth, or a pinch more salt if needed.
- Pour the dressing over the chicken mixture. Using a spatula, gently fold everything together until the chicken and add-ins are evenly coated. Be careful not to overmix; you want the chicken to stay tender.
- Sprinkle in fresh herbs if using, give it one last gentle stir, and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to blend and deepen.