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Healthy Curry Chicken Salad With Grapes {Curry Chicken Salad Sandwich}

This recipe for Healthy Curry Chicken Salad With Grapes swaps the mayo for plain Greek yogurt. Put a healthy spin on those Curry Chicken Salad Sandwiches!
Course Lunch
Cuisine Healthy
Keyword Chicken, easy, healthy, heart-healthy, lunch, poultry
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 -4 servings
Author Dana Sandonato


  • 2 cups chopped or shredded cooked chicken
  • 1/4 cup diced celery
  • 1/3 cup sliced/quartered red grapes You can use green grapes as well.
  • 1 cup toasted slivered almonds (One 2 oz packet) *See notes.
  • 2 scallions, thinly sliced
  • 2 TBSP plain Greek yogurt More if desired.
  • 1 tsp curry powder
  • 1/8 tsp kosher or sea salt; more to taste if needed
  • A few cracks of black pepper



  • If you're cooking your chicken as opposed to using already-cooked chicken you had kickin' around, pre-heat your oven to 375º F. To yield two cups of uncooked chicken, you want to have about 8-9 oz of boneless skinless chicken. You can use breasts or thighs; I used thighs in this recipe.
  • Place the chicken onto a baking sheet and lightly brush the chicken with olive oil; lightly season with salt and pepper.
  • Bake the chicken for about 25 minutes or until the thickest part of the chicken reaches an internal temperature of 165º F and the juices run clear. When done, set aside to slightly cool. Once cooled, roughly chop the chicken and add it to a large bowl. Set aside.

Chicken Salad.

  • While the chicken is cooking or cooling, you can prep your other ingredients. Place the celery, grapes, toasted almonds, and scallions into the same bowl as the chicken.
  • Add the Greek yogurt, curry powder, salt, and pepper. With a large spoon or spatula, fold all of the ingredients together until everything is mixed well. Taste, and season with salt and pepper as you see fit. If you need more creaminess, go ahead and add a little more Greek yogurt until you have the consistency you're looking for. (After all, it's not mayo ;) )
  • Serve as a sandwich with whole grain bread or over greens for a salad.


If you've already got cooked chicken kickin' around, shave 25 minutes off of the recipe time.
Feel free to make this recipe in advance. When the salad sits in the fridge for a few hours, the flavors become even more prominent. This salad keeps in the fridge for about 3 days.
This recipe can provide 2-4 servings, depending on your portion size.
*Toasted almonds: to toast almonds, place the almonds into a dry pan. Place the pan over medium-low heat and toast the almonds until they are golden in color and start to become noticeably aromatic. Shake the pan/stir occasionally to prevent burning.