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Curried Chicken Fruit Salad Recipe

Photo by: Taste of Home

This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.

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8 Servings
Prep: 10 min. + chilling

Ingredients

1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) water chestnuts, drained
4 cups cubed cooked chicken
2 cups seedless red or green grapes, halved
1 cup chopped celery
Lettuce leaves
Sliced almonds
DRESSING:
1-1/2 cups mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1-1/2 teaspoons curry powder

Directions

In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery.
In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 515 calories, 39 g fat (6 g saturated fat), 77 mg cholesterol, 420 mg sodium, 21 g carbohydrate, 2 g fiber, 21 g protein.

Curried Chicken Fruit Salad published in Country Extra May 1992, p51