Chicken Salad with a touch of curry and lime…



Never enough variations on this theme…

This one is not spicy, just mellow and sorta sweet with the crispy almonds, and succulent grapes.  The flavors get more pronounced as it rests, so making it ahead is always nice.

Wrapped up in some buttery lettuce leaves or on a whole grain roll for you family, it’s very filling and full of protein.




1/4 cup mayonnaise

1 teaspoon Curry powder (I use the sweet yellow from Penzey’s)

Zest and Juice of half a lime

2 teaspoons sugar-free honey, agave nectar, or honey

Pinch of garlic powder

Salt & pepper to taste

2 cups diced, cooked rotisserie chicken

1/2 cup quartered grapes

1/4 cup diced red pepper

2 tablespoons sliced almonds

1 stalk celery chopped


In a large bowl combine the mayonnaise, curry powder, lime zest and juice, sugar-free honey, garlic powder, and salt and pepper. Stir in the chicken, grapes, red pepper, almonds, and celery. Mix well, cover and chill for at least 1 hour. Makes 4 servings.

Per Serving: 208 Cal; 23 g Protein; 10 g Tot Fat; 6 g Carb; 1 g Fiber; 4 g Sugar; 167mg Sodium

9 Comments Add yours

  1. Linda says:

    Linda, I just wanted to thank you for sharing your healthy wholesome recipes. I myself am trying to live a more healthy lifestyle without depriving myself of the foods and flavours that I have loved all my life.

    You have some interesting recipes here and I wish you well in your own personal goals and wish you blessings for the coming year ahead. I look forward to enjoying your sharings of assorted recipes. Thanks : )

  2. Karen Manning says:

    OMG!!! Linda, again you have outdone yourself! You are amazing. I am so thankful for you and your excellent creativity in creating recipes. I almost didn’t add the lime juice. . .but then decided to. . .wow, it added another dimension to the salad. THANKS!!

    1. Linda says:

      So glad you loved it, Karen!! Thanks for the great review!

  3. rachemn says:

    This is so amazingly good, Linda! My favorite chicken salad ever and so flexible! Making it with turkey today and red onion and green pepper! But the lime and honey make the dish! Thank you for another great recipe. I love your page!

    1. Linda says:

      Oh, thank-you, Rachel!! I’m so glad when people actually use and LOVE the recipes!!

  4. rachemn says:

    More than just love….I actually have bookmarks on this, your gingerbread custard, the no-bake protein cookie, your cheeseburger pie (my family goes crazy over that one), the cheese blintzes (another fam fav), chili rellano puff, cheesy egg bake (my fav)!

    My family (my son and parents who we live with) tell everyone how great they eat now that I’ve had this surgery! They love your recipes so much, as do I!

    I also bookmarked your black bean burgers and am making that next! Can’t wait!

    Thank you, Linda, for all the work you have put into this and for sharing it with the rest of us! Who knew you could eat so good after WLS???

    1. Linda says:


  5. saravara7 says:

    I made this last night for lunches this week. I took a wee taste as I was portioning it out (after it had been in the fridge for about 2 hours). OMG! YUM! Another great one, Linda!

    1. Linda says:

      Ohhhh…thank you, Sar!! Love that you love it!!

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