Prepare to embark on a culinary adventure that will tantalize your taste buds and transform your ordinary lunch routine! This Curried Chicken Salad with Grapes and Pecans is not just another recipe – it's a symphony of flavors that combines the creamy richness of perfectly seasoned chicken with the sweet burst of grapes and the satisfying crunch of toasted pecans. Whether you're looking for a quick weeknight meal or an impressive dish to wow your friends, this recipe promises to be your new go-to favorite that blends classic American comfort food with an exciting twist of exotic curry spice.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup grapes, halved
- 1/2 cup pecans, chopped
- 1/2 cup mayonnaise
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Begin by ensuring the chicken is fully cooked and cooled. If using leftover roasted or grilled chicken, shred it into bite-sized pieces using two forks, creating consistent texture.
- Wash grapes thoroughly under cold water and pat dry with paper towels. Carefully slice each grape in half lengthwise to create uniform pieces.
- Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. This will enhance their nutty flavor and provide a crisp texture. Remove from heat and let cool.
- In a large mixing bowl, combine mayonnaise, curry powder, salt, black pepper, and lemon juice. Whisk these ingredients until they form a smooth, well-integrated dressing.
- Add shredded chicken to the curry dressing, gently folding to ensure each piece is evenly coated with the seasoned mayonnaise mixture.
- Fold in halved grapes and toasted pecans, mixing gently to distribute ingredients without crushing the grapes.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together, enhancing the overall taste profile.
- Before serving, give the salad a quick stir and taste, adjusting seasoning if needed. Serve chilled on a bed of lettuce or as a sandwich filling.
Tips
- Temperature Matters: Always use completely cooled chicken to prevent the mayonnaise from breaking down and ensure the best texture.
- Toasting Technique: When toasting pecans, watch them carefully and stir constantly. The line between perfectly toasted and burned is thin!
- Flavor Enhancement: Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the curry powder and lemon juice to fully infuse the chicken with incredible depth of flavor.
- Customization Options: Feel free to swap Greek yogurt for half the mayonnaise to make the dish lighter, or add diced celery for extra crunch.
- Make-Ahead Magic: This salad actually tastes even better the next day, making it perfect for meal prep or quick lunches throughout the week.
- Serving Suggestions: Serve on a bed of mixed greens, as a sandwich filling, or even in lettuce wraps for a low-carb option.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 25g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 85mg
