Chicken Curry Salad
Prep time
Cook time
Total time
Serves: 8 servings
  • 4 chicken breasts
  • 2 cups green grapes, sliced in half or whole
  • ⅓ cup mayo
  • 2 tbsp curry powder
  • 3 tbsp honey
  • ½ cup slivered almonds
  • Sea salt, to taste
  • Black pepper, to taste
  1. Cover your baking sheet with parchment paper and set aside.
  2. Set broiler on high, arranging rack so that the chicken is about 2 in from the heat.
  3. Place chicken breasts side by side on baking sheet, sprinkle salt and pepper, and broil for 28 minutes, flipping the chicken half way. Allow chicken to cool after cooking.
  4. Cut breasts into small, even squares.
  5. Add chicken, grapes, and slivered almonds to a bowl, and lightly toss.
  6. In a separate bowl, mix your mayo, honey and curry powder; pour over chicken and fold in to coat evenly. Salad best served chilled.
Tools You’ll Need:
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Baking pan
- Aluminum foil
- Cutting board
- Sharp knife
- Wooden spoon

Eat right away or store in the refrigerator.
Nutrition Information
Serving size: 1 serving -- Calories: 220 Fat: 13 g. Carbohydrates: 14 g. Protein: 13 g.
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