Joanna Gaines Curry Chicken Salad Recipe

This creamy crunchy joanna gaines curry chicken salad is made with rotisserie chicken, sweet red grapes, and mild curry powder, ready in just 15 minutes. Tossing the golden spiced mayonnaise with the tender chicken and crisp celery creates a beautifully balanced bite. I rely on this quick recipe for easy weekday lunches.

Why This Classic Works

I used to find curried chicken salads either too sweet or heavily overpowered by the spices. This version strikes the right balance by using just enough honey to offset the earthy curry powder.

Using pre-cooked rotisserie chicken makes the preparation incredibly simple without sacrificing flavor. I discovered that letting it chill for an hour before serving allows the spices to fully develop.

Joanna Gaines Curry Chicken Salad Ingredients

• 4 cups shredded cooked chicken
• 1 cup mayonnaise
• 1 tablespoon mild curry powder
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/2 cup diced celery
• 1/2 cup red grapes, halved
• 1/4 cup toasted sliced almonds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Joanna Gaines Curry Chicken Salad

1. Whisk the Dressing: In a large bowl, whisk together the mayonnaise, curry powder, honey, lemon juice, salt, and black pepper until smooth and bright yellow.
2. Add the Mix-ins: Stir in the shredded chicken, diced celery, and halved grapes, tossing well to ensure everything is evenly coated in the dressing.
3. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
4. Garnish: Fold in the toasted sliced almonds right before serving so they retain their crunch.

Recipe Tips

• Use a mild curry powder: This prevents the spice blend from overpowering the delicate sweetness of the grapes and honey.
• Shred the chicken by hand: Hand-shredded pieces hold onto the creamy dressing much better than perfectly cubed chicken.
• Toast your almonds: A quick toast in a dry skillet for 3 minutes brings out the essential oils and maximizes the nutty flavor.

What To Serve With Curry Chicken Salad

This salad pairs wonderfully with a flaky, buttery croissant or crisp romaine lettuce leaves for a lighter wrap. You can also serve it alongside a fresh fruit platter or lightly salted kettle chips for a satisfying lunch spread.

How To Store

Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Do not freeze this recipe, as the mayonnaise will separate and ruin the texture when thawed.

FAQs

• Can I use plain Greek yogurt instead of mayonnaise? Yes, you can substitute half or all of the mayonnaise with full-fat Greek yogurt for a tangier, lighter dressing.
• What type of chicken works best? A standard store-bought rotisserie chicken is ideal for ease, but baked or poached chicken breasts work perfectly too.
• Can I add apples instead of grapes? Crisp apples like Honeycrisp or Granny Smith make an excellent substitute if you prefer a sharper crunch.

Nutrition

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 4g
• Cholesterol: 75mg
• Sodium: 420mg
• Total Carbohydrate: 12g
• Protein: 22g

Try More Recipes:

• Joanna Gaines Chicken Salad Recipe
• Joanna Gaines Buttermilk Ranch Dressing Recipe
• Joanna Gaines Brussel Sprout Salad Recipe

joanna gaines curry chicken salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Total time

15

minutes

Creamy crunchy joanna gaines curry chicken salad features tender shredded rotisserie chicken, sweet halved red grapes, and toasted almonds, completely ready in 15 minutes. This perfectly balanced dish makes everyday weekday lunches feel incredibly special.

Ingredients

• 4 cups shredded cooked chicken

• 1 cup mayonnaise

• 1 tablespoon mild curry powder

• 1 tablespoon honey

• 1 teaspoon fresh lemon juice

• 1/2 cup diced celery

• 1/2 cup red grapes, halved

• 1/4 cup toasted sliced almonds

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Whisk the Dressing: In a large bowl, whisk together the mayonnaise, curry powder, honey, lemon juice, salt, and black pepper until smooth and bright yellow.
• 2. Add the Mix-ins: Stir in the shredded chicken, diced celery, and halved grapes, tossing well to ensure everything is evenly coated in the dressing.
• 3. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
• 4. Garnish: Fold in the toasted sliced almonds right before serving so they retain their crunch.