Curried Chicken Salad

and Sandwich

Curried Chicken Salad 

January 12: National Curried Chicken Day

Highlander has a hearty chicken salad or sandwich sometimes for lunch at work to tide him over till dinnertime. But some salads and sandwiches are bland so he likes his chunky chicken kicked up with curry flavor and slightly sweetened with slices of grapes. Celery and almonds also add a refreshing taste and crunchy texture. Our adaptation of a curried chicken recipe as a salad and sandwich is just as satifsying as a stew, which we have also prepared in the past, for National Curried Chicken Day.


(Adapted from Weight Watchers and Wonderful Ways to Prepare Chicken by Jo Ann Shirley)


  • 2 breasts chicken, cooked
  • 2 stalks celery, diced
  • ½ cup grapes
  • ½ cup onion, chopped
  • ½ cup mayonnaise
  • 4 tablespoons lemon juice
  • ½ cup almonds, blanched and slivered
  • salt and pepper to taste
  • 1 teaspoon curry powder
  • water


Coarsely chop the cooked chicken. Dice the celery. Cut the grapes in half.

Curried Chicken Salad

Chop the onions. In a mixing bowl, combine the chicken, celery, grapes and onions with the mayonnaise. Stir in the lemon juice. Mix in the almonds. Season with salt and pepper.

Curried Chicken Salad

In a small cup, make a paste with the curry powder and a little water. Mix it in with the chicken salad until well blended. Refrigerate for at least an hour to allow the flavors to mingle. Arrange with fresh lettuce leaves in a chilled bowl and serve as a salad. Or spread between two slices of bread and a lettuce leaf and serve as a sandwich.

Curried Chicken Salad