Spicier Curry Chicken Salad

April 4, 2019

Author Notes: My curried chicken salad is much spicier, thanks to a heaping tablespoon of curry powder and a pinch of cayenne pepper (but adjust according to the spiciness of your curry powder). Lots of crunchy celery goes in (because I love celery), along with halved red grapes for sweetness.

To serve, I love to make sandwiches to take to work (or to the park), or I'll pack it in single-serving plastic containers to eat throughout the week in Gem Lettuce cups or just simply on a plate with diced avocado. Whichever way you slice it, it's a pretty darn good solo lunch.
Eric Kim

Food52 Review: Featured in: I Finally Learned to Love Chicken Breasts, Thanks to My Slow Cooker.The Editors

Serves: 1 for lunch (a few times)
Prep time: 10 min


  • 1 pound boneless, skinless chicken breasts, cooked and chopped into bite-size pieces
  • 2 tablespoons finely diced shallots
  • 1/4 cup diced celery, plus 1 tablespoon chopped leaves
  • 1/2 cup halved red grapes
  • 1 tablespoon lemon juice, or to taste
  • 2 tablespoons mayonnaise
  • 1 tablespoon curry powder
  • 1 pinch cayenne pepper
  • 1 pinch sugar
  • Kosher salt and freshly ground black pepper, to taste
  • White sandwich bread or Little Gem lettuce cups, for serving
In This Recipe


  1. In a large bowl, stir together the chicken, shallots, celery, celery leaves, grapes, lemon, mayo, curry powder, cayenne pepper, sugar, salt, and pepper until fully incorporated. Let sit in the fridge for a couple hours (or overnight) before eating. Tastes better that way, for some reason.
  2. Serve between sandwich bread or in lettuce cups.

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