Paula Deen Chicken Salad starts with a whole roasted chicken, red grapes, salted almonds, and a curry mayo dressing. It comes together in 12 minutes and feeds six. Bring it to a church supper or pile it on wheat bread for a weeknight lunch that feels like a Southern kitchen made it.
Two teaspoons of curry powder is what separates this from every other chicken salad on the table. Paula folds it into the mayo with lemon juice before the chicken goes in, so the dressing coats everything evenly. Skip it or add too much and the whole balance falls apart.
Start with a cold chicken. Meat that is still warm breaks down when you fold it and turns the salad mushy. Chop the celery and onion fine so every bite has the same crunch. This tastes better after an hour in the fridge, but it holds for two days.
Paula Deen Chicken Salad
Course: SaladCuisine: American, SouthernDifficulty: Easy6
servings6
minutes6
minutes530
kcalA creamy, crunchy chicken salad made with picked roasted chicken, halved red grapes, chopped almonds, and a curry-spiked mayo dressing mixed with fresh lemon juice.
Ingredients
1 cup mayonnaise
1 stalk finely chopped celery
2 tablespoons finely chopped red onion
1/2 juiced lemon
2 teaspoons curry powder
1 (3 lb) skin removed, meat picked roasted chicken
2 cups halved seedless red grapes
1/2 cup chopped roasted and salted almonds
to taste Kosher salt
to taste Black pepper
for sandwiches, optional whole wheat bread
for sandwiches, optional lettuce
sliced, for sandwiches, optional tomato
Directions
- Mix the dressing: In a large bowl, combine the mayonnaise, lemon juice, curry powder, salt and pepper. Gently fold in the chicken, grapes, celery, onion and almonds.
- Adjust the seasoning: Taste for seasoning and adjust accordingly.
FAQs
Can I use Greek yogurt instead of mayonnaise?
You can swap half the mayo for Greek yogurt if you want it lighter, but going full yogurt changes the texture. Mayo gives this salad its creaminess and holds the curry flavor better. A 50/50 split keeps it rich without being heavy.
How long does this chicken salad keep in the fridge?
It stays good for about three days in a sealed container. The grapes will soften after day two, so if that bothers you, fold them in right before serving. Do not freeze it. Mayo-based salads do not freeze well and the grapes turn to mush.
Can I make this the night before?
Yes, and it actually tastes better that way. The curry and lemon juice need time to soak into the chicken. Mix everything except the almonds the night before and add them right before serving so they stay crunchy. Paula suggests serving it on whole wheat bread with lettuce and tomato.
Why does my chicken salad get watery after sitting?
The grapes release juice, especially if they are cut too small or the salad sits out at room temperature. Halve them, do not chop them. Keep the salad cold until you are ready to serve, and drain any liquid that pools at the bottom before scooping.
Do I have to use curry powder?
Curry powder is what makes Paula’s version different from a plain chicken salad. If you leave it out, you will end up with a basic mix that tastes flat. Start with one teaspoon if you are nervous about the flavor and add more after tasting.
