Indian Curry Chicken Salad with Melon & Almonds
This flavorful chicken salad is loaded with water chestnuts, grapes, melon balls and almonds for a refreshing take on a classic. The addition of a little lemon complements the curry powder and kicks up the flavor of this fruit-laden salad while the slivered almonds add a nice crunch.
It’s easy to make a batch of the chicken salad in the beginning of the week and bring it for an easy work lunch. When I make big batches of things for weekday meals I like to switch up the sides and methods of serving to keep it interesting. You can see that I like to keep meal prep from becoming boring. This chicken salad can be served in lettuce wraps, over a simple green salad with olive oil and vinegar dressing or on a sandwich. If you don’t have time to cook the chicken you can always use shredded rotisserie chicken for a shortcut.
1/3 cup mayonnaise
½ teaspoon curry powder
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon soy sauce
2½ cups chopped, cooked chicken
1/3 cup chopped canned water chestnuts
1 cup halved seedless grapes
½ cup diced celery
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups medium melon balls (cantaloupe and honeydew)
½ cup slivered almonds, I use Diamond of California Almonds
In a small bowl stir together the mayonnaise, curry powder, lemon zest, lemon juice and soy sauce until combined.
In a large mixing bowl stir together chicken, water chestnuts, grapes, celery and mayonnaise mixture. Season with salt and pepper then gently mix in the melon balls and almonds.
Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for 20 minutes before serving.
This post was created in partnership with Diamond of California Nuts – all opinions expressed are my own.