Rachael Ray's Curry Chicken Salad

Yup, there is nothing wrong with bringing home a rotisserie chicken, even if you love to cook. Get over yourself! It’s hot! Take the help.
Publish date:
curry chicken salad

Recipe by Rachael Ray

  • 4Servings


  • 1 rotisserie chicken (preferably organic)

  • Juice of 1 lemon (about 1/4 cup)

  • 1-inch piece of fresh ginger, peeled and grated

  • 2 large cloves garlic, finely chopped

  • Salt and pepper

  • 1 cup plain Greek yogurt

  • 3 tbsp. mango chutney (I like Patak’s)

  • 2 tbsp. EVOO

  • 1 tbsp. (about a scant palmful) curry powder

  • 1/2 tsp. hot paprika or 1/4 tsp. cayenne

  • 1 cup seedless red or black grapes, halved

  • 1 cup sliced or slivered almonds, toasted

  • 1 crispy apple—peeled, cored, and chopped

  • 1/2 yellow onion, chopped

  • 2 stalks celery (from the heart) with leafy tops, chopped

  • 1/4 cup chopped mixed fresh herbs (such as chives and flat-leaf parsley, or cilantro and mint)

  • 1 jalapeño chile, seeded and finely chopped 

  • Bibb or Boston lettuce, leaves separated, for serving

  • 3 to 4 scallions, thinly sliced on an angle


1. Pull or chop the chicken meat into bite-size pieces. Discard the skin and bones or reserve for another use.

2. In a large bowl, whisk the lemon juice, ginger, and garlic; season with salt and pepper. Whisk in the yogurt, chutney, oil, and spices. Fold in the chicken, grapes, half the nuts, the apple, onion, celery, herbs, and chile; season.

3. Arrange the lettuce leaves on plates. Fill the leaves with the chicken salad. Top with the scallions and the remaining nuts.