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Chicken Curry Fruit Salad

 Chicken Curry Fruit Salad
Perfect for a special spring luncheon, this refreshing combo blends chicken, apple, celery and grapes with a splash of lime and the crunch of nuts and noodles. Yum! —P.J. Anderson, Salt Lake City
6 ServingsPrep: 20 min. + chilling

Ingredients

  • 4 cups cubed cooked chicken breasts
  • 2 celery ribs, diced
  • 1 cup seedless red grapes, halved
  • 1 medium apple, peeled and diced
  • 1 small red onion, diced
  • 1 cup fat-free mayonnaise
  • 1 tablespoon orange marmalade
  • 2 teaspoons lime juice
  • 1 teaspoon curry powder
  • 1/2 cup lightly salted cashews
  • 1/2 cup chow mein noodles

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl,
  • combine the mayonnaise, marmalade, lime juice and curry. Pour over
  • chicken mixture and toss to coat. Cover and refrigerate for at least
  • 1 hour.
  • Just before serving, sprinkle with cashews and chow mein noodles.
  • Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 305 calories, 11 g fat (2 g saturated fat), 76 mg cholesterol, 431 mg sodium, 22 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat,

2 of 2

Chicken Curry Fruit Salad (continued)

Nutritional Facts: 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.