Filed Under: Chicken, cook, indian, salads, Starter, Under 20 Mins

Curried Chicken Salad with Grapes

A light meal featuring soft and crisp textures, and sweet and spicy flavours. Save leftovers for a great sandwich the next day.

April 8th, 2012

Prep Time
15 minutes
Cook Time
20 minutes
  • 2 boneless chicken breasts, fat removed, diced to 1/2-inch cubes.
  • 3 slices fresh ginger with skin, smashed lightly with flat side of a cleaver
  • 3 tablespoons rice wine or sake*
  • 3-4 celery stalks, thinly sliced (about 2 cups)
  • 1/2 pounds green or red seedless grapes
  • 3 tablespoons chopped green onion
  • 2 heads Bibb lettuce**
Curried Chicken Salad with Grapes Dressing
  • 1 slice piece (1-1/2 inch) of fresh ginger, peeled and cut into 4 slices
  • 2 cloves garlic
  • 1-1/2 teaspoons curry powder
  • 3/4 Cups plain, low-fat yogurt
  • 1/2 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
  1. Chicken Salad

  2. Put chicken breasts, ginger slices, rice wine and water to cover in a medium-size saucepan and heat until boiling.

  3. Reduce heat to medium and simmer, uncovered, until breasts are cooked, about 12 minutes.

  4. Remove chicken and let cool, reserve broth for another use or discard.

  5. Curried Yogurt Dressing

  6. Place all ingredients in a food processor and process until combined.

  7. Putting it all Together

  8. Trim cores of Bibb lettuce, separate the leaves and press to flatten, rinse and drain, then arrange leaves around the rim of a large serving dish.

  9. Mix chicken, celery, grapes and green onions in a large bowl and add curry dressing. Toss to coat.

  10. Portion chicken salad in centre of lettuce and serve. To eat, spoon some salad onto a leaf, roll it up, tucking in sides, and eat with your hands.

Curried Chicken Salad with Grapes

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