Easy Curry Chicken Salad With Eggs and Grapes 

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What is chicken salad? It is any salad with chicken as the main component accompanied by tasty, fresh, and simple ingredients. Easy curry chicken salad with eggs and grapes is a unique spin on a traditional chicken salad, using curry to boost the flavor sending your taste buds to food heaven.

The combination of ingredients is simple – chicken, hard-boiled eggs, and grapes mixed into a delectable infusion of real mayonnaise and dijon mustard. And don’t forget the seasonings, that is what sets this recipe above others… oregano, basil, thyme, parsley, sea salt, black pepper, and curry powder. 

Ingredients for Easy Curry Chicken Salad With Eggs and Grapes

• 2 chicken breasts, boiled and shredded
• 4 hard-boiled eggs, peeled and chopped
• 15 green grapes, washed and quartered
• 2 cups real mayonnaise
• 1 tablespoon dijon mustard
• 1 teaspoon whole-grain mustard (optional)
• 1/2-1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon curry powder

Let’s Talk About The Basic Ingredients for Easy Curry Chicken Salad With Eggs and Grapes

Chicken 

For the best chicken salad recipe, we are going to use two chicken breasts. I buy them on sale and then freeze them either two or three to a freezer bag.

To cook the chicken, place two chicken breasts in a large pot and cover them with hot water and add a couple of teaspoons of salt. Set the stove to medium-high heat and bring to a boil. Once the water is boiling, turn it down to medium-low and simmer for 20-30 minutes or until the temperature reads 165 degrees F on a digital thermometer.

Be sure to insert the thermometer into the center of the chicken breast to get an accurate reading. Alternatively, you could cook the chicken in an instant pot or crock pot, but this way is so simple and you get broth as a bonus! 

Once the chicken is cooked to temperature, take it out of the water and place the breasts onto a cutting board to cool slightly. Once the tender chicken is cool enough to handle take two forks and shred the cooked chicken up into bite-sized pieces. This is a great way for the kids to help in the kitchen.

There are a lot of kitchen tools that shred chicken but in the end, I find that two forks are just the right thing. Set the shredded chicken aside to come to room temperature.

Save the chicken water (stock) for another meal. I save mine in mason jars in the refrigerator – I’m making pea soup in a couple of days and that is the perfect chicken broth!  

Most traditional chicken salad recipes call for freshly shredded chicken, but there are many other options. These options include canned chicken, rotisserie chicken, and chopped chicken thighs.

Hard Boiled Eggs

There are so many techniques and different ways to get the perfect hard-boiled eggs. The amount of time you let your eggs sit covered in hot water depends on how cooked you like your eggs. Soft-boiled eggs can be achieved in 5-7 minutes and those have a jammy center. The perfect doneness for salad eggs is between 8-10 minutes. Any longer than that and you risk having that unappetizing green tinge around the yolks and the whites can get rubbery. So stick with less than 10 minutes.

Place four eggs into a saucepan and fill it with cold water to an inch above the eggs. Bring to a full rolling boil over medium heat. As soon as the water boils, remove them from the heat and cover them with a lid. Let sit for 8-10 minutes.

After the egg cooking time has passed, bring them directly to the faucet and turn on the cold water. Let that run for a bit, you can even add a couple of ice cubes to help slow the cooking process. 

It takes around 10 minutes for the eggs to chill and then go ahead and peel them. I do not have any tricks for peeling eggs other than running the egg under a stream of cool water. It seems the fresher the egg, the harder to peel. Just get those peels off. Lastly, chop them up into large chunks or use one of those egg choppers like me! 

Grapes

Green or red grapes?? Either one you pick will give this salad a delicious crunch and burst of sweetness amongst the salty ingredients. My advice is to pick the best-looking and best-tasting ones you find in your local produce aisle. Both green and red grapes are great in this chicken egg salad recipe just be sure they are seedless. 

Cutting them into quarters incorporates them better into the chicken salad and ensures there is that sweet grape burst in almost every bite. And no choking if the kids are enjoying it.

If the grapes are on the smaller side just cut them in half. You can add as many or as little as you like. I used 15 large green grapes, cut into quarters. 

Mayonnaise And Mustard – Creamy Salad Dressing

Hands down the best mayonnaise is Hellmans. That is what we use for all of our mayo needs like this baked chicken recipe.   This recipe calls for two cups, but you can add more or less depending on how big your chicken breasts are. Don’t let the salad be dry – just add more mayo. 

Some alternatives to using all Hellman’s real mayonnaise are using a different brand like Kraft or Duke’s mayo or miracle whip. You can also substitute either 1/2 cup or 1 cup of mayo for plain Greek yogurt or sour cream. This will change the taste but still be delicious.

Mustard is equally as important for the base of this dressing. Any mustard will do, but I enjoy the robust nature of dijon mustard so I use a tablespoon of that in this recipe along with a teaspoon of whole-grain dijon for an extra flavor boost. 

This is the same dressing I would use for a potato salad or classic egg salad recipe. For a fun twist – swap the grapes for either a sweet relish or a dill pickle relish. 

Seasonings

The seasonings in this easy curry chicken salad with eggs and grapes are what give this recipe a delicious and unforgettable flavor. Sea salt and pepper are the keys to bringing out the natural flavors of the chicken and the eggs while the dried herbs give it an earthy and savory taste. A mix of oregano, basil, and thyme are just the right herbs.

Fresh herbs are absolutely delicious in chicken salad. During the summer months, I use fresh herbs right out of the garden. French tarragon is one of my favorites to add to this dish during its growing season.  

And let’s talk curry for a moment. When you think of curry, do you think of hot Indian dishes rich with spices or curried lentils? It is so much more than that. Curry is a delicious and warm spice used commonly to flavor rice dishes and meats.

There are many varieties of curry spices ranging from hot to mild. Indian curries are generally a mixture of onion, turmeric, ginger, and garlic with cinnamon, cardamom, cloves, cumin, fennel, and many others. It brings so much flavor to elevate your chicken salad to the next level. 

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Mixing All The Ingredients for Easy Curry Chicken Salad With Eggs and Grapes

In a large mixing bowl combine the mayonnaise, mustard, and seasonings. Whisk to combine them well. 

Add in the chicken and the quartered grapes and mix those in well with a spoon. 

​Lastly, fold in the eggs gently. Be careful not to mash them completely, leaving bits of the yolk intact.

​Transfer the homemade chicken salad into an airtight container (I love glass Pyrex containers), and let it sit in the refrigerator for at least two hours to let the flavors marry. 

How To Eat Easy Curry Chicken Salad With Eggs and Grapes

There are dozens of ways to eat chicken salad! In a tortilla lunch wrap, on a piece of sourdough toast, or how about on a sandwich bun? For a low-carb option, you could make lettuce wraps. But my favorite way to eat chicken salad is on a bed of lettuce, sliced avocados, and cucumbers with a no knead dinner roll smothered with cold hard butter (thanks Mom). 

This is a great dish for a luncheon with friends or a great meal to bring to a potluck. 

​Additional Add-Ins

• Red onion, diced
• Green onions, diced
• Lemon juice
• Cilantro
• Garlic powder
• Apples, chopped 
• Golden raisins
• Crunchy celery
• Slices of avocado
• Chopped pecans or walnuts

Wrapping Up Easy Curry Chicken Salad With Eggs and Grapes

Easy curry chicken salad with eggs and grapes is a good chicken salad recipe that we have enjoyed for many years. It’s a lighter alternative to most hot dinners, and perfect for dining al fresco in the warmer months. It’s also great for weekly meal prep  – lasts up to five days in the refrigerator. 

Sometimes I’ll add a couple of other add-ins (like diced apples) but I never leave out the curry powder. The taste and smell are so inviting that you might just start adding curry to other dishes. 

I’d love to hear from all of you how you take your chicken salad. Let me know in the comments below.

Cheers,

Sarah

Easy Curry Chicken Salad With Eggs and Grapes Recipe

Yield: 6 cups

Easy Curry Chicken Salad With Eggs and Grapes

Print

Easy curry chicken salad with eggs and grapes is a unique spin on a traditional chicken salad, using curry to boost the flavor sending your taste buds to food heaven.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 2 chicken breasts, boiled and shredded
• 4 hard-boiled eggs, peeled and chopped
• 15 green grapes, washed and quartered
• 2 cups real mayonnaise
• 1 tablespoon dijon mustard
• 1 teaspoon whole-grain mustard (optional)
• 1/2-1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon curry powder

Instructions

1. Place 2 chicken breasts in a large pot and cover with hot water. Add a couple of teaspoons of salt and bring to a boil over medium-high heat. Once boiling, turn down the heat, partially cover and simmer for 20-30 minutes or until the internal temperature reads 165 degrees F. When the chicken is done, transfer it to a cutting board to cool slightly.
2. When you can handle the chicken, take 2 forks and start shredding it. Shred all the chicken and set aside.
3. In a medium metal saucepan, place 4 eggs and cover with cold water to an inch over the tops. Bring to a rolling boil over medium heat. Once boiling, remove from the heat and cover. Let sit for 8-10 minutes. When the time is up, turn on the cold tap water and let it cool the eggs. Let them cool for 10 minutes.
4. After the eggs have chilled, peel them and chop them into chunks - any size you prefer. Set aside.
5. Wash and cut 15 (or however many you like) grapes into quarters.
6. In a large bowl mix the mayonnaise and both mustards. Add in all the seasonings - salt, pepper, oregano, basil, thyme, parsley, and curry. Whisk well to combine.
7. Add in the chicken and the quartered grapes, and mix well.
8. Gently fold in the chopped eggs.
9. Chill in the refrigerator for at least 2 hours.

Notes

Keeps well in the refrigerator for up to 5 days.

See the blog post for ideas on how to serve this salad and for other optional add-ins.

Nutrition Information:

Yield:

6

Serving Size:

1 cup
Amount Per Serving: Calories: 630Total Fat: 60gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 189mgSodium: 967mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 18g

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