Curried Chicken Fruit Salad Recipe

5 1 1
Curried Chicken Fruit Salad Recipe
Curried Chicken Fruit Salad Recipe photo by Taste of Home
Publisher Photo

Curried Chicken Fruit Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
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.
Originally published as Curried Chicken Fruit Salad in Country Extra May 1992, p51

Nutritional Facts

1 cup: 515 calories, 39g fat (6g saturated fat), 77mg cholesterol, 420mg sodium, 21g carbohydrate (16g sugars, 2g fiber), 21g protein.

  • 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
  1. In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery.
  2. 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.
Originally published as Curried Chicken Fruit Salad in Country Extra May 1992, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCurried Chicken Fruit Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Mspoppy User ID: 1338705 12838
Reviewed Jul. 11, 2012

"Very refreshing I used half mayo and half yogurt for the dressing. It was a big hit with the ladies"

Loading Image