
This Classic Curried Chicken Salad Sandwich recipe is my go-to for potlucks picnics and lazy weekend lunches. The mix of tender chicken nutty crunch sweet grapes and a lively curry mayonnaise dressing checks all the boxes for a crave-worthy handheld meal that never goes out of style.
The first time I made this was for an outdoor family reunion. It was such a hit my uncle asked for the recipe before the day was over and it now makes a regular appearance at our summer gatherings.
Ingredients
- Cooked chicken breast or thigh: chopped or shredded key protein element use rotisserie for convenience or leftover roasted chicken for deeper flavor
- Mayonnaise: creates creaminess go for a high quality jar or make your own for the best taste
- Plain yogurt or sour cream: keeps the dressing lighter and tangy Greek yogurt works great for extra protein
- Curry powder: delivers the signature earthy warmth choose a mild or hot blend depending on your spice preference
- Red grapes: halved sweet burst for balance firm grapes hold their shape better
- Celery: diced crisp contrast to the creamy filling pick stalks that are pale green without brown spots
- Sliced toasted almonds: provide rich crunch toast in a dry pan for maximum flavor and aroma
- Scallions or chives: sliced freshness and gentle bite use bright green slender stalks
- Salt: heightened seasoning always taste and adjust for the perfect blend
- Black pepper: sharpens and rounds out flavors freshly cracked is best
- Leafy greens or lettuce for serving: keeps things crunchy choose tender butter lettuce or romaine
- Crusty sandwich rolls croissants or sliced bread: hearty base that matches your favorite carb
Instructions
- Poach and Prep the Chicken:
- Gently simmer chicken breasts or thighs in salted water for about sixteen minutes until just cooked through. Let cool then chop or shred into bite sized pieces. This keeps the meat juicy and easy to mix.
- Mix the Dressing:
- In a large bowl whisk together mayonnaise yogurt or sour cream and curry powder until smooth and fully blended. Taste and adjust the curry for desired flavor intensity.
- Assemble the Salad Base:
- Fold chopped chicken diced celery halved grapes sliced almonds and scallions into the dressing using a rubber spatula. Mix until well coated without smashing the grapes. The blend of textures is what makes the salad special.
- Chill for Flavor:
- Cover and refrigerate the salad for at least thirty minutes to let the flavors meld and the dressing thicken. The curry and aromatics deepen as they rest.
- Build the Sandwiches:
- Lay down a base of fresh lettuce or greens on your bread or roll to keep it crisp. Spoon a generous helping of chicken salad on top. Cap with the other slice or serve open faced for extra flair.

I look forward every spring to the season’s first big batch when grapes are at their juiciest. My personal favorite ingredient is always the toasted almonds. I learned from my mom that a quick toast in the pan transforms a basic salad into an unforgettable one thanks to their warmth and crunch.
Storage Tips
Store chicken salad in an airtight container in the coldest part of your fridge. It stays fresh for up to three days. If using lettuces store them separate until assembly to keep leaves crisp. This recipe does not freeze well but the cooked chicken itself can be frozen and defrosted before making the salad.
Ingredient Substitutions
No rotisserie chicken on hand Try poaching boneless skinless breasts or even using leftover roast turkey. Swap grapes for diced apples or dried cranberries for a different sweet element. Toasted cashews can stand in for almonds. To make the salad dairy free increase the amount of mayonnaise and skip the yogurt or sour cream.
Perfect Serving Ideas
Serve these sandwiches cut in halves or quarters for easy picnic fare. I also love spooning the salad over baby greens or serving with whole grain crackers for a lighter lunch. The creamy curry filling also makes an excellent lettuce wrap when I want a low carb option.
A Dish With Global Roots
Curried chicken salad has Anglo Indian origins marrying British method with Indian spices. Popular in tea rooms and delis since the mid 1900s it remains a beloved classic across the world today. The addition of sweet fruit and nuts reflects a classic tradition of balancing warm spices with fresh flavors.
Adapting to the Seasons
Swap grapes for roasted or dried fruit like apricots in winter for warmth For a summer twist add fresh herbs like cilantro or mint Try heirloom apples in the fall for a crisp sweet touch
Success Stories
This sandwich was the star of my cousin’s baby shower buffet. Everyone wanted seconds and most were surprised how easy and fresh homemade curried chicken salad tastes compared to the store bought kind. It is always a happy memory meal for us.
Freezer Meal Conversion
While the finished salad should not be frozen you can prep and freeze batches of cooked chicken seasoned lightly with salt and pepper. Thaw and use to quickly mix up sandwiches for an instant meal later.

When I have extra filling left over I skip the bread and eat it straight from the bowl with a handful of fresh herbs for a quick refreshing lunch. It is just as delicious on day two as it is straight from the mixing bowl.
Recipe FAQs
- → What type of chicken is best?
Cooked, shredded or diced chicken breast or thigh both work well for moist, flavorful salad.
- → How can I add more crunch?
Mix in diced celery, apples, grapes, or toasted nuts like almonds or cashews for added texture.
- → Which bread works best for these sandwiches?
Whole grain, sourdough, or classic sandwich bread all pair well with the creamy salad filling.
- → Can this be made ahead?
Yes, prepare the salad a day in advance and refrigerate. Assemble sandwiches just before serving.
- → What are good alternatives to mayonnaise?
Plain Greek yogurt or a blend with light sour cream can add tang and creaminess without mayo.