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

Curried Chicken Salad Recipe

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I sometimes serve this salad on a big lettuce leaf with breadsticks and fresh melon wedges. But it's also delicious in a pita pocket lined with lettuce.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 3 cups diced cooked chicken
  • 1/2 cup finely chopped celery
  • 1 can (8 ounces) water chestnuts, drained
  • 1 medium apple, diced
  • 3/4 cup halved green grapes
  • 3/4 cup pineapple tidbits, juice drained and reserved
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 1-1/4 cups mayonnaise
  • 1/4 cup reserved pineapple juice
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/4 teaspoon lemon or lime juice
  • 1 to 3 teaspoons curry powder

Nutritional Facts

One serving (with light mayonnaise and soy sauce) equals 297 calories, 12 g fat (0 saturated fat), 96 mg cholesterol, 348 mg sodium, 30 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit 1 vegetable 1 fat.


  1. In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.
Originally published as Curried Chicken Salad in Country Extra July 1991, p49

Light-Bodied White Wine

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

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Reviewed Jul. 9, 2013

"Loved the flavor and taste, I added cooked instant rice to it."

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