Curried Chicken Fruit Salad Recipe
Curried Chicken Fruit Salad Recipe photo by Taste of Home
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Curried Chicken Fruit Salad Recipe

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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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 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
  • 1-1/2 cups mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons curry powder

Nutritional Facts

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


  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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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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"

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