#BloggerCLUE ~ Curried Chicken Salad with Cucumbers


Welcome to the August reveal day for the the C.L.U.E. Bloggers (CLUE = Cook, Learn, Undertake, Eat).  Blogger C.L.U.E. is a group of like minded food bloggers who get an assignment each month of another member's blog; our mission (should we choose to accept it) is to take the theme for the month and find any recipe on our assigned blog that fits. Make the recipe, photograph the recipe, and share it with you on reveal day! For this month I had the fun task of finding a "Beat the Heat" recipe (no bake desserts, frozen treats, salads, food we eat chilled or cold, drinks, etc.) from Eliot's Eats. Learn lots more about "Eliot's Eats" and author Debra here!

After browsing through the numerous beautiful recipes to choose from, I narrowed my shortlist to the following: Curried Chicken Salad with CucumbersNapa Turkey SaladBroccoli Grape and Whole Wheat Pasta Salad, and Summer Orzo Salad! You cannot go wrong with any of these. My sister and I were very intrigued by the Broccoli Grape Pasta salad, but ultimately the curry chicken won me over.

This chicken salad is delicious and lends itself to blend very well with a hearty bed of greens, or stuffed into pita pockets with loads of fresh veggies. I loved the addition of grapes to this dish for a pop of sweetness and contrasting flavors. This made an absolutely delicious and refreshing lunch!

Check out all the awesome Beat The Heat Dishes from the whole Blogger Clue group:

Curried Chicken Salad with Cucumbers adapted slightly from Eliot's Eats


For the chicken
2 - 3 large whole chicken breasts, bone-in, skin-on (appx. 2.5 lbs)
Olive oil
Sea salt and freshly ground black pepper
1 tsp curry powder

Dressing ingredients
3/4 cup mayonnaise
3/4 cup  sour cream
1/3 cup dry white wine
3 TBS  curry powder
1/2 tsp salt (more to taste)

Additional ingredients
1 cup diced cucumbers
Optional: 1 cup grapes, halved
Salad greens

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a foil-lined sheet pan and rub the breasts with olive oil. Sprinkle both sides liberally with salt, pepper and a tsp of curry powder. Roast for 35 to 60 minutes, until the chicken is just cooked (cook time will vary depending on the thickness of the breasts). Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice or shred the chicken (to your liking).
  3. For the dressing whisk together the mayonnaise, sour cream, wine, curry powder, and 1/2 tsp salt until smooth.
  4. Combine the chicken with enough dressing to moisten well. Add the cucumbers and mix well. Refrigerate for a few hours to allow the flavors to blend.
  5. Serve atop a bed of greens sprinkled with grape halves.


  1. Salads are such a wonderful summer meal! You picked a winner!!!

  2. Ohhhhh....I love Debra, what a fantastic blog for you to wander through this month! I think you picked a winner too, though all those salads look fantastic. I'm a sucker for anything with curry though, so this would have been my top choice too. It looks amazing.

    1. Thank you - the curry was a wonderful variation for this chicken salad. Yumm!

  3. I love curried chicken salads, and yours looks like just the way to beat the heat - delicious!

  4. I can just imagine the pop of the grapes with the curried chicken- it's making me very hungry!

  5. I love curry and what a flavor in chicken salad! Sounds delicious!

  6. Broccoli grape pasta salad is a favorite of mine - you should definitely give in to it! ;-)
    I do like your final selection though, too. Sounds very flavorful!

  7. Curry chicken salad would have been my vote as well, Rebekah. Great choice!

  8. What a perfect summer salad to beat the heat! Great pick!

  9. I love serving Main Dish Salads to beat the Summer heat and this one sounds delicious.

  10. Thank you for the kind write up. I love this salad and I (a) have not made it in a while and (b) have not been back to my favorite restaurant that inspired it. To thinks on my to do list now.


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