Curried Chicken and Grape Salad

This is a simple yet healthy meal, packed with protein and calcium and is also low in fat. You can prepare the salad a day before you serve it, just make sure it stays at room temperature for one hour before serving so that the flavours can settle. I am a vegetarian but this is one of my husband's favourite chicken salads (well he actually loves all chicken salads). Please use free range and organic chicken only.

One of my husband's favourite chicken salads

This recipe is:

  • Egg free
  • Gluten free

Curried Chicken and Grape Salad

Serves 2-3


  • 500 grams (17½ oz) skinless, boneless (free range only) chicken breasts
  • 1 teaspoon coconut oil
  • 2 celery stalks, trimmed and sliced finely
  • 250 grams (8½ oz) seedless grapes (any colour), sliced in halves
  • 60 grams (2 oz) almond slivers, toasted

Curry dressing:

  • 50 grams (1½ fluid oz) creme fraiche (light) without gelatin
  • 175 grams (6 fluid oz) yoghurt
  • 1 tablespoon agave nectar
  • 2 teaspoons curry powder
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground chilli
  • ¼ teaspoon coarsely ground pepper (black)


  1. First prepare the chicken. Coat a frying pan with 1 teaspoon coconut oil and some water if needed, heat over high heat, add chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Cut into bite sized pieces or strips.
  2. Next you need to toast the 60 grams almonds. Spread the almonds out on a baking sheet and toast in the oven for 4-6 minutes. Use a timer or you will forget them! Let them cool for a couple of minutes.
  3. Slice the 250 grams grapes in halves.
  4. Trim the 2 celery stalks and slice finely.
  5. Place the chicken in a large bowl.
  6. Add sliced celery, toasted almonds and grapes into the bowl.
  7. For the curry dressing: Pour 50 grams creme fraiche into a medium bowl and add 175 grams yoghurt, 1 tablespoon agave nectar, 2 teaspoons curry powder, ¼ teaspoon ground paprika, ¼ teaspoon ground chilli and ¼ teaspoon coarsely ground pepper. Stir well.
  8. Pour dressing over the chicken salad or serve in a separate bowl.


  • If you are vegetarian you can use chopped peppers, potatoes, carrots, cucumbers or baby corn instead of the chicken.
  • Serve with lettuce leaves and nice bread.
  • You can use honey instead of the agave nectar.