Curried Chicken, Asparagus and Grape Salad

Prep Time: 15 minutes

Yield: 4 servings

Curried Chicken, Asparagus and Grape Salad

Are you tired of mayonnaise-laden chicken salad? Try this modern approach with Indian flavours and fresh-tasting grapes and asparagus.


  • 4 cups 1-in. (2.5 cm) chunks deli rotisserie chicken or left over chicken (1 L)
  • 1 lb bunch 2-in. (5-cm) diagonally sliced barely-cooked California asparagus (500 g)
  • 1 1/2 cups California red or green table grapes, cut in half (375 mL)
  • 2 tbsp white wine vinegar (30 mL)
  • 2 tsp Indian curry paste, your favourite style (10 mL)
  • 1/2 tsp granulated sugar (2 mL)
  • 1/4 cup vegetable oil (50 mL)
  • 1/2 cup chopped fresh coriander (125 mL)
  • Naan or lettuce leaves (optional)


  1. Place chicken, asparagus and grapes in a medium bowl. Stir to mix.
  2. In a small bowl, whisk vinegar with curry paste, sugar and oil. Toss with chicken mixture. Stir in coriander.
  3. Scoop and serve with naan or over lettuce leaves.


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