Curried Chicken Salad

It’s like a cold chicken korma with grapes! That may not sound appetizing to you put that way, but daaaaaaamn. SO. GOOD. Plus it’s that gorgeous yellow curry color and you get the burst of flavor and purple from the grapes…I wish we had leftovers, but it all went so fast!

Read more for more photos and the recipe…


1 lb chicken thighs (boneless, skin-on or off…up to you!)
1/2 cup cashews (I used cashew halves to makeĀ  the texture easier…you can also use slivered almonds)
1 1/2 cup seedless red grapes
1/2 small onion, finely chopped
1 tbsp mustard
2 tbsp curry powder
1 tsp paprika
1/2 cup mayonnaise
Cayenne, Salt & Pepper to taste
Canola Oil


  • Preheat oven to 350F.
  • Coat chicken with oil, salt and pepper. Bake on a sheet for 40 minutes.
  • Cube chicken when ready to make the salad.
  • Add mustard, curry, paprika, cayenne, salt, pepper, mayo, and a couple of tablespoons of oil to the mixing bowl and stir.
  • Add chicken, nuts, grapes, onion, and mix.
  • Stir in 1/4 cup water to thin out the dressing (or more if needed.)
  • Enjoy! It’s a perfect side for any summer type meal! And it adds beautiful color to your plate!

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