Curried Chicken Salad with a Grape & Almond Lettuce Wrap variation

Ingredients

• 120 ml or more (½ cup or more)gluten-free, dairy-free mayonnaise
• 30 ml (2 tablespoons)honey
• 1½–2 teaspoonsgluten-free curry powder
• to tastesalt and pepper
• 15 g (¼ cup)minced coriander or parsley (optional)
• 680 g (1½ pounds)cooked chicken, chopped
• 1½ stalkscelery, finely diced
• 40 g (¼ cup)golden raisins
• 30 g (¼ cup)roasted cashews, chopped
• 2green onions, thinly sliced
• as neededmixed salad leaves, for serving
• 150–225 g (1–1½ cups)red grapes, for the lettuce-wrap variation
• as neededBoston lettuce leaves, for the lettuce-wrap variation
• to tastetoasted sliced almonds, for the lettuce-wrap variation

Instructions

1. 1

   Mix the dressing

   Stir together the mayonnaise, honey, curry powder, salt and pepper, and minced coriander or parsley, if using, until blended.

2. 2

   Combine the salad

   Put the chicken, celery, raisins, cashews and green onions in a bowl. Add the mayonnaise mixture and stir until everything is evenly coated.

3. 3

   Serve or wrap

   Serve the chicken salad over mixed salad leaves. For lettuce wraps, leave out the cashews and raisins, add 1–1½ cups (150–225 g) red grapes, spoon the mixture into Boston lettuce leaves and finish with toasted sliced almonds.

What is curried chicken salad?

Curried chicken salad is a chilled mixture of cooked chicken and a creamy, curry-seasoned dressing, often served as a light meal or sandwich filling. This version balances the savoury chicken with honey, chewy raisins, crunchy cashews and crisp celery.

The recipe draws on the familiar style of mayonnaise-based chicken salads rather than a specific regional curry tradition. Its flavour comes from curry powder stirred into the dressing, so the spice coats the chicken throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 28g protein, 14g carbs, 18g fat.

Chicken supplies most of the protein, while the mayonnaise and cashews contribute much of the fat. The honey and raisins provide much of the carbohydrate, with celery adding freshness and crunch. Serve a portion with extra salad leaves or vegetables to round out the plate.

Choosing the ingredients

Chicken: Use cooked chicken with a mild flavour, chopped into bite-sized pieces so it mixes and serves easily.

Curry powder: The recipe gives a range of 1½–2 teaspoons; start at the lower end for a gentler flavour and use the higher amount for more pronounced spice.

Crunch and sweetness: Celery and cashews add crunch, while golden raisins and honey bring sweetness. The green onions add a sharper note to balance the creamy dressing.

Getting the dressing right

Blend the mayonnaise, honey and curry powder before adding the chicken so the seasoning is distributed evenly. Season with salt and pepper to taste, then fold in the optional herbs.

The mayonnaise amount is flexible: use at least 120 ml, adding more if you prefer a moister salad. Stir in any extra gradually, so the chicken stays coated rather than swimming in dressing.

Balancing the texture

Keep the celery finely diced and the green onions thinly sliced so they mix through the chicken without overwhelming each bite. Chop the chicken to a similar, manageable size.

Add the cashews and raisins along with the other salad ingredients, as in the method. If making the grape variation, omit both and use grapes for juicy sweetness instead.

Serving the lettuce-wrap variation

For the variation, mix in 1–1½ cups (150–225 g) of red grapes and leave out the cashews and raisins. Spoon the salad into Boston lettuce leaves and top with toasted sliced almonds.

Choose leaves that are intact and broad enough to hold the filling. Serve promptly once assembled so the lettuce keeps its crisp bite.

Serving ideas

The main version can be served over mixed salad leaves, as specified, or set out as a filling for a meal. Keep the salad chilled until serving.

For a more substantial plate, pair it with bread or another simple accompaniment. The lettuce-wrap version offers a crisp, fresh way to serve the same chicken salad.

Recipe notes & tips

• Taste the dressing before adding it to the chicken and adjust the curry powder, salt and pepper to suit your preference.
• Add mayonnaise a little at a time if you want to control how moist the finished salad is.
• Chop the chicken into evenly sized pieces for a consistent texture.
• Keep the celery finely diced so it mixes neatly through the salad.
• For lettuce wraps, prepare the filling without cashews and raisins, as directed.
• Toast the sliced almonds before topping the wraps for a more pronounced nutty flavour.

Variations

• Grape and almond wraps: Replace the cashews and raisins with red grapes, then serve in Boston lettuce leaves with toasted sliced almonds.
• Herb choice: Use minced coriander or parsley, or leave the optional herbs out.
• Curry level: Use 1½ teaspoons for a milder dressing or up to 2 teaspoons for a stronger curry flavour.
• Creamier salad: Add more mayonnaise gradually until the chicken is as moist as you like.
• Mixed greens: Serve the finished chicken salad over mixed salad leaves for a simple plated meal.

Common mistakes to avoid

• Adding all the mayonnaise at once: Start with the stated amount and add more gradually to avoid an overly wet salad.
• Using too much curry powder: Begin with 1½ teaspoons and taste before increasing it.
• Leaving the chicken in large pieces: Chop it into bite-sized pieces so the dressing and other ingredients distribute evenly.
• Using cashews in the grape variation: Leave them out as specified, and top the lettuce wraps with toasted sliced almonds instead.
• Assembling wraps too early: Fill the lettuce leaves close to serving so they remain crisp.

How to store

Store the chicken salad in a covered container in the fridge and use within 3 days. Keep lettuce leaves and toasted almonds separate, then assemble the wraps just before serving. This salad is intended to be served cold.

Frequently asked questions