Paula Deen Curry Chicken Salad

Paula Deen curry chicken salad takes 20 minutes and a roasted chicken, red grapes and slivered almonds to make a creamy, crunchy salad that serves 10. It's an easy make-ahead chicken salad for potluck, cookout or church supper, and it's a no-cook, family-friendly way to use up leftover roasted chicken.

Stir the dressing into the chicken gently, because rough mixing breaks the chicken into mush and leaves you with a pasty salad. Paula wants distinct cubes with grapes and almonds scattered through, so every forkful stays crisp.

Paula's dressing leans on soy sauce, lemon juice and mango chutney, so the curry tastes sweet and tangy instead of dusty. The sliced water chestnuts add a snap that most chicken salads never get, which is why this one stays interesting past the first bite.

Paula Deen Curry Chicken Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking timeminutes

Calories

330

kcal

Cubed roasted chicken, juicy grapes and crunchy water chestnuts get coated in a mild curry mayonnaise dressing. It's creamy but still crisp, with a hint of sweetness from the chutney.

Ingredients

• 2 cups halved seedless red grapes
  

• 1 (2 oz) package slivered almonds
  

• 1/2 cup chopped celery
  

• 1 (8 oz) can drained sliced water chestnuts
  

• 1 large cut into 1-inch cubes roasted chicken
  

• 1 cup mayonnaise
  

• 1 tablespoon soy sauce
  

• 1 tablespoon fresh lemon juice
  

• 1 1/2 teaspoons curry powder
  

• 1 tablespoon prepared mango chutney
  

• salt
  

Directions

• Combine the salad: Gently combine 1 large cubed roasted chicken, 1/2 cup chopped celery, 1 can sliced water chestnuts, 2 cups halved grapes and 1 package slivered almonds in a large glass bowl. Keep the chicken in 1-inch cubes so it holds its shape.
• Make the dressing: Mix 1 cup mayonnaise, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1 1/2 teaspoons curry powder and 1 tablespoon mango chutney in a small bowl. Stir until it's smooth and evenly golden.
• Toss and season: Pour the dressing over the chicken mixture and stir gently until everything is coated. Then season with salt to taste, since the soy sauce already adds some saltiness.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken for this curry chicken salad?

Yes, a store-bought rotisserie chicken is the easiest shortcut, since you just pull off the meat and cut it into 1-inch cubes. Skip the skin so the salad stays creamy and not greasy.

How long does curry chicken salad keep in the fridge?

Stored in an airtight container, it keeps in the fridge for about 3 days. The grapes and almonds soften a bit over time, so hold some almonds back and stir them in just before serving if you want extra crunch.

Can I make it ahead for a party?

You can mix it a few hours ahead so the curry flavor settles into the chicken. Cover it and chill, then give it a gentle stir before serving.

What can I use instead of mango chutney?

A spoonful of apricot preserves or peach jam gives you a similar sweetness. The chutney also adds a little tang, so add an extra squeeze of lemon if you swap it.

How do I serve curry chicken salad?

It's good scooped onto lettuce leaves, piled into croissants or spread on sandwich bread. For a party, serve it with crackers and let people help themselves.