Curried Chicken Salad

Spice up a plain chicken salad with curry powder and add grapes for sweetness and chopped walnuts for crunch. Serve the salad in radicchio cups for an elegant presentation.

  • Yield: 6 Servings


  • 1 cup walnut halves
  • 4 cups diced cooked chicken (about 12 oz.)
  • 1 cup seedless red grapes, halved crosswise
  • 1 none large celery rib, halved lengthwise and thinly sliced crosswise
  • 2 none scallions, trimmed and thinly slice
  • 1/2 cup mayonnaise
  • 1/3 cup plain low-fat yogurt or sour cream
  • 1 tablespoon distilled white vinegar
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 6 none radicchio cups
  • 4 cups mixed baby greens (about 3 oz.)


Preheat oven to 375°F. Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool.

Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss.

In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.

To serve, arrange a radicchio cup in center of a plate. Fill radicchio with chicken salad. Arrange greens around radicchio. Sprinkle remaining nuts on top of salad.

Nutritional Information

Amount per serving
  • Calories: 471none
  • Fat: 34g
  • Saturated fat: 5g
  • Protein: 31g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 91mg
  • Sodium: 213mg

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Curried Chicken Salad Recipe