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Curried Chicken Salad With Grapes

Curried Chicken Salad With Grapes
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Serves 6| Hands-On Time: | Total Time:



  1. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes
  2. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors.
  3. Remove from heat and stir in the chicken. Transfer to a large bowl and refrigerate until chilled.
  4. Toss the chicken mixture with the celery, red onion, mayonnaise, ¾ teaspoon salt, and ¼ teaspoon pepper. Fold in the grapes and spinach.
By October, 2003

Nutritional Information

  • Per Serving
  • Calories 574Calories From Fat 290
  • Fat 32g
  • Sat Fat 5g
  • Cholesterol 135mg
  • Sodium 733mg
  • Protein 48g
  • Carbohydrate 20g
  • Sugar 10g
  • Fiber 4g
  • Iron 4mg
  • Calcium 101mg
What does this mean? See Nutrition 101 .

Quick Tip

Most fruit chutneys will work in this recipe. For the best flavor, opt for Major Grey’s or cranberry.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.