If you’re looking for a fresh, flavorful twist on classic chicken salad, you’re going to adore this Chicken Curry Salad with Grapes and Cashews Recipe. I absolutely love how the creamy curry dressing pairs beautifully with the sweetness of grapes and the satisfying crunch of cashews—it’s a combo that always surprises and delights. Whether you want a quick lunch, a picnic treat, or an easy crowd-pleaser, this recipe delivers without fuss but with serious taste. Stick around—I’ve got some tips and tricks that’ll make your version just perfect!

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Why You’ll Love This Recipe

Balanced Flavors: The curry dressing brings warmth and spice while grapes add juicy sweetness—everything works in harmony.
Quick and Easy: No cooking required if you use pre-cooked chicken, making it perfect for busy days or last-minute meals.
Versatile Serving: Serve it in sandwiches, lettuce wraps, or as a dip—endless ways to enjoy this salad.
Crunch Factor: Fresh cashews bring just the right crunch—add them last minute for maximum texture.

Chicken Curry Salad with Grapes and Cashews Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Chicken Curry Salad with Grapes and Cashews Recipe plays a purposeful role—from creamy yogurt in the dressing to crisp celery and tart apple for freshness. When shopping, opt for seedless grapes and fresh cilantro for the best flavor punch.

Chicken Curry Salad with Grapes and Cashews Recipe - Ingredients

Plain Greek yogurt: I love using nonfat for a tangy creaminess without heaviness; it’s the base that makes the curry dressing shine.
Curry powder: Use a good quality curry powder for flavor depth—feel free to adjust amount if you like it more or less spicy.
Lemon juice: Adds a bright zing that balances the sweetness and richness.
Dijon mustard: Provides a subtle sharpness, elevating the dressing nicely.
Honey: Just a touch to mellow the curry and round out flavors.
Salt and spices (garlic powder, ground ginger, pepper): These bring lovely warmth and a savory note; I tweak salt based on my chicken’s seasoning.
Chicken: Use whatever you have—rotisserie, baked, or even canned; shredding or dicing works equally well.
Seedless red grapes: Halved for easy bites and a pop of juiciness.
Celery: Adds refreshing crunch—don’t skip this!
Roasted salted cashews: Chop them roughly and add right before serving for crispness.
Granny Smith apple: Diced to bring a tart sweetness and a little texture.
Green onions: Thinly sliced for mild onion flavor and color contrast.
Cilantro: Minced for a fresh herbal lift; you can substitute parsley if preferred.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can easily tweak this Chicken Curry Salad with Grapes and Cashews Recipe to suit your taste or dietary needs. Over time, I’ve played around with adding different nuts or swapping fruits, and it always keeps things interesting.

Nut-Free Version: I swapped cashews for toasted pumpkin seeds one time—still got the crunch without the nuts, perfect for allergy-friendly meals.
Extra Creamy: Adding a tablespoon of mayo makes it richer—great if you prefer a more indulgent texture.
Spice It Up: A pinch of cayenne pepper or a dash of hot sauce kicked this salad up a notch when I wanted more heat.
Seasonal Fruit Swap: Tried chopped pears instead of apples in fall; it added a nice mellow sweetness paired with grapes.

How to Make Chicken Curry Salad with Grapes and Cashews Recipe

Step 1: Whisk Together the Flavorful Dressing

Start by combining the Greek yogurt, curry powder, lemon juice, Dijon mustard, honey, and your spices in a large bowl. I like to whisk it all really well so the curry powder dissolves evenly and you don’t get any clumps—a quick tip I discovered makes such a difference in flavor consistency.

Step 2: Mix in the Salad Ingredients (But Hold the Cashews)

Next, add your diced chicken, grapes, celery, apple, green onions, and minced cilantro to the bowl. Gently toss until everything is coated in that bright curry dressing. Here’s the catch: leave the cashews out for now if you’re not planning to serve immediately. I did this once forgetting, and the cashews lost their crunch—trust me, keeping them separate keeps that satisfying texture intact.

Step 3: Add Cashews Just Before Serving

Right before you’re ready to dig in, fold in the chopped cashews so they stay perfectly crunchy and fresh. If you want your salad creamier, this is also the time to stir in a bit more yogurt or mayo. Taste and adjust seasoning with extra salt, curry powder, or lemon juice as you like—don’t be shy to make it your own!

Step 4: Serve and Enjoy

This Chicken Curry Salad with Grapes and Cashews Recipe is fantastic served cold or at room temperature. I personally love stuffing mine into croissants or wrapping it in Bibb lettuce leaves for a light lunch, but it’s just as amazing scooped onto toasted bread or eaten with crackers for snack time.

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Pro Tips for Making Chicken Curry Salad with Grapes and Cashews Recipe

Freshness Matters: Always add the cashews last to keep that perfect crunch; it makes all the difference in texture.
Balance Your Curry: Taste as you go with the curry powder since spice blends can vary—start small and build up for your perfect flavor.
Use Good Quality Chicken: A rotisserie chicken works wonders for easy prep, but freshly poached chicken is tender and absorbs flavor beautifully.
Keep It Chill: Letting this salad rest in the fridge for 15-30 minutes before serving helps flavors meld, but don’t add nuts until serving time.

How to Serve Chicken Curry Salad with Grapes and Cashews Recipe

Chicken Curry Salad with Grapes and Cashews Recipe - Serving

Garnishes

I like to top this salad with a sprinkle of extra chopped cilantro or thinly sliced green onions to bring a fresh, vibrant touch. Sometimes I add a little extra cashew or even a few pomegranate seeds for a jewel-like pop of color and sweetness.

Side Dishes

This salad pairs wonderfully with light side dishes like cucumber slices, crunchy crudité, or a simple mixed green salad. For heartier options, my family loves it alongside roasted sweet potatoes or warm naan bread to soak up every bit of flavor.

Creative Ways to Present

One of my favorite ways to serve this Chicken Curry Salad with Grapes and Cashews Recipe is inside crisp lettuce cups for a colorful, elegant appetizer at parties. I’ve also tried arranging it in small mason jars layered with greens for an on-the-go lunch that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. I always store the cashews separately until serving again—this little habit keeps them from going soggy, preserving that delightful crunch.

Freezing

Since the salad has fresh grapes and crunchy cashews, freezing isn’t my go-to method—I’ve tried it, but the texture changes and can get a bit watery. I recommend freezing the chicken separately if you want to prep ahead, then mix everything fresh when ready.

Reheating

This salad tastes best cold or at room temperature, so I usually enjoy leftovers straight from the fridge. If you want to warm the chicken first, heat it on the stove or microwave before mixing it into the rest of the cold ingredients.

FAQs

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, walnuts, or pecans can work well—just toast them lightly for extra flavor. Keep in mind the texture and flavor will vary slightly, so adjust based on your preference.
Is this Chicken Curry Salad with Grapes and Cashews Recipe spicy?

It has a gentle warmth from the curry powder without being spicy-hot. If you prefer more kick, you can easily add cayenne pepper or hot sauce to the dressing.
Can I make this salad vegan or vegetarian?

For a vegetarian version, substitute chicken with chickpeas or tofu. To make it vegan, replace Greek yogurt with a plant-based alternative and ensure your curry powder contains no animal-derived ingredients.
How far ahead can I prepare this salad?

You can prepare the salad (without cashews) a day ahead and keep it refrigerated. Add cashews just before serving to keep them crunchy.

Final Thoughts

This Chicken Curry Salad with Grapes and Cashews Recipe has become a favorite in my kitchen because it’s easy, adaptable, and bursting with unexpected flavors. I remember the first time I made it for a family gathering—the blend of curry and fruit had everyone asking for seconds! If you want a salad that feels a little fancy but is simple enough for weeknight meals, give this one a try. I’m confident you’ll end up loving it as much as I do.