Curried Ginger Salad
A vibrant, flavorful chicken salad with curry, ginger, grapes, and crunchy nuts, perfect for light lunches or elegant picnics, combining sweet, savory, and spicy notes.
Ingredients
Instructions
- Cut cooked chicken into 1-inch cubes while warm.
- Mix curry powder, salt, and lemon juice; toss with chicken and refrigerate until cool.
- Combine chicken with grapes, walnuts, celery, and candied ginger.
- Toast almond slices; let cool.
- Approximately one hour before serving, add sour cream and mayonnaise to the chicken mixture and stir well.
- Serve on lettuce leaves (red leaf or bibb lettuce).
- Place three slices of cantaloupe around the base on the serving platter.
- Top with toasted almonds, sliced ginger, and a fan of strawberries.
Tips & Substitutions
For added flavor, consider marinating the chicken in the curry mixture for a few hours before mixing with other ingredients. If you prefer a nut-free version, substitute walnuts with sunflower seeds. You can also use Greek yogurt instead of sour cream for a healthier twist. To enhance the sweetness, add diced apples or pineapple along with the grapes.
Serving Suggestions
Serve the Curried Ginger Salad on a bed of crisp lettuce leaves for a refreshing presentation. Pair it with a light cucumber salad or whole grain bread for a complete meal. This salad also makes a wonderful filling for wraps. For a delightful touch, consider serving it alongside Favorite Curried Eggs for a brunch gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, avoid using a microwave as it can make the chicken dry; instead, reheat gently in a skillet over low heat. This dish is best enjoyed cold or at room temperature, so consider serving it straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Ginger Salad contains roughly 600 calories, with 16g protein, 54g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (99% of the Daily Value), iron (56% of the Daily Value), and calcium (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is a perfect way to save time and reduce waste. Just ensure the chicken is cooked and chilled before cutting it into cubes. This recipe is also a great way to repurpose leftover chicken from dishes like Chicken Casserole (Fast Recipe For Leftover Chicken).
What can I substitute for candied ginger?
If you don't have candied ginger, you can use chopped crystallized ginger or even finely diced fresh ginger for a spicier kick. Alternatively, honey or maple syrup can add sweetness, but this will change the flavor profile slightly. Just adjust the amount to your taste preferences.
How can I make this salad vegan?
To make a vegan version of this salad, substitute the chicken with chickpeas or tofu for protein. Use vegan mayonnaise and dairy-free sour cream or silken tofu blended until smooth. You can also add more veggies like bell peppers or cucumbers to enhance the texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).