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Curried Chicken Fruit Salad

 Curried Chicken Fruit Salad
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.
8 ServingsPrep: 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.
Nutritional 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.

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Curried Chicken Fruit Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.