Curry Chicken Salad With Grapes

Fig Jar
by Fig Jar
4 servings
45 min

Try this Curry Chicken Salad with Grapes and Pecans for a cool summer lunch! It’s packed with flavor and easy to throw together for a (small) crowd 🙂

curry chicken salad with grapes on wheat bread with lettuce and tomato

I love me a good chicken salad sandwich. And I loveeeee curry. This Curry Chicken Salad with Grapes combines both of these loves perfectly. And like most chicken salad recipes, it’s easy to throw together (yay!). You will need a rotisserie chicken, grapes, pecans, curry powder and the usual chicken salad suspects: onion, celery, mayo and salt + pepper. Let’s make it!

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky


Chicken Curry Salad with Grapes

  • Rotisserie chicken – or you can cook chicken at home if you want to
  • Celery
  • Onion
  • Vinegar
  • Curry powder
  • Salt and pepper
  • Sugar
  • Red grapes
  • Pecan pieces – raw and unsalted
  • Mayonnaise
  • Parsley
ingredients for curry chicken salad with grapes on a cutting board
How to make it

1. Shred the chicken

If you are going with my recommendation of using a rotisserie chicken, get this part out of the way first! Get all the meat you can off the rotisserie chicken and place it in a bowl in the fridge so it can cool. I find I get about 4 cups of chicken from one rotisserie chicken. If making your own chicken, just season it lightly with a little salt and pepper.

2. Quick pickle the onions and celery
diced onion and celery in a bowl with vinegar, salt and sugar

This is a little step I like to take when I make chicken salad. I dice onion and celery and add it to the bowl I want to keep the chicken salad in, then add a little vinegar, salt and sugar. This helps reduce the onions pungency a tad and makes raw onions more pleasant to eat.

3. Slice grapes and toast pecans
pecan pieces in a non-stick skillet being toasted

Slice the red grapes in half, then toast the pecans. To toast the pecans, just add them to a non-stick skillet over medium-low heat and stir continuously. Do this for about 5 minutes, until you start to smell the nuts.

4. Combine everything & enjoy!
ingredients for chicken curry salad in a bowl ready to be mixed
curry chicken salad with grapes in a mixing bowl

Add the chicken to the bowl with the celery and onion. Add the remaining ingredients: grapes, pecans, mayo, curry powder, pepper and parsley. Stir thoroughly and enjoy on your favorite bread or in a pita!

Can you freeze this chicken curry salad with grapes?

While you can freeze most things to thaw and enjoy later, chicken salad with grapes is not the ideal thing to do this with. When grapes are frozen and thawed they become mushy. If you really are wanting to freeze this chicken salad, you could make it without the grapes and freeze. Then thaw when you’re ready to enjoy and add the grapes when ready to serve.

How long does chicken salad last in the fridge?

Chicken salad will be good when stored in the fridge for 3-4 days. Make sure it’s refrigerated right after it’s done and never sits out too long.

Tried this recipe?

If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.

Try these easy recipes
sideview of the best chicken salad sandwich on wheat bread with butter lettuce and tomatoes
lemon orzo pasta salad in a red bowl
chickpea and black bean salad in a bowl on a dark background




Curry Chicken Salad With Grapes
Recipe details
  • 4  servings
  • Prep time: 40 Minutes Cook time: 5 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

  • 4 cups shredded rotisserie chicken (about 1 whole rotisserie chicken)
  • 1/4 large white onion, diced (about 3/4 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 1 tsp salt
  • 3 tbsp red wine vinegar
  • 1 tsp sugar
  • 2/3 cup pecan pieces, raw and unsalted
  • 1 cup red grapes, cut in half
  • 1 cup mayonnaise
  • 1 1/2 tbsp curry powder
  • 1/8 tsp black pepper
  • 2 tbsp chopped fresh parsley

Remove chicken from bones and shred first if not already done.
Place diced onion and celery in a medium-sized mixing bowl. Add the vinegar, salt and sugar. Stir and set aside.
While the celery and onions marinate, toast the pecans. Add to a non-stick pan over medium-low heat. Cook about 5 minutes, stirring constantly. Remove from heat when you start to smell the pecans.
Add the chicken to the mixing bowl with the onions and celery. Add the grapes, pecans, mayo, curry powder, pepper, parsley to the bowl and stir until fully combined.
Serve immediately or store in the fridge until ready to use. Enjoy within 3-4 days.
  • Servings – I put the serving size as 4 because it’s just hard to know what someone might want as a serving. It might serve up to 6 depending on how much you use per sandwich.
  • Nuts – If you want to skip toasting the nuts, I get it. Toasting them really helps develop their flavor and gives them a better texture so if you can find them roasted and unsalted, go for it. Just know if you get salted, it will affect the flavor of the overall salad and you might want to adjust the added salt in the recipe.
Fig Jar
Want more details about this and other recipes? Check out more here!
  • Beth Beth on Aug 02, 2023

    Very similar to my recipe. I make my own mango chutney which has curry in it, and I always add a heaping spoonful of to my chicken salad, plus more curry powder if needed. Never have any complaints.

  • Karen Karen on Aug 20, 2023

    I have made the Curry Chicken salad for years. I don't add the sugar or celery.

    Everyone loved it. I made it for wedding receptions and even made it for a Ladies Retreat in New Zealand.