Curried Chicken Salad Cups Recipe

3.5 2 3
Curried Chicken Salad Cups Recipe
Curried Chicken Salad Cups Recipe photo by Taste of Home
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Curried Chicken Salad Cups Recipe

Read Reviews
3.5 2 3
Publisher Photo
"I love preparing this crisp salad for lunch meetings!" Combining crunchy fruit, slivered almonds and chicken, this salad will get rave reviews. Judy Ross, Freeport, Illinois
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 cups cubed cooked chicken breast
  • 1 cup dried cranberries
  • 2 celery ribs, sliced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped tart apple
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup sweetened shredded coconut
  • DRESSING:
  • 2/3 cup fat-free mayonnaise
  • 3 tablespoons lemon juice
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/8 teaspoon ground cinnamon
  • 14 lettuce leaves

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon; pour over chicken mixture and toss to coat. Serve on lettuce leaves. Yield: 7 servings.
Originally published as Curried Chicken Salad Cups in Taste of Home August/September 2008, p65

Nutritional Facts

3/4 cup: 225 calories, 6g fat (2g saturated fat), 49mg cholesterol, 244mg sodium, 25g carbohydrate (17g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit.

  • 3 cups cubed cooked chicken breast
  • 1 cup dried cranberries
  • 2 celery ribs, sliced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped tart apple
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup sweetened shredded coconut
  • DRESSING:
  • 2/3 cup fat-free mayonnaise
  • 3 tablespoons lemon juice
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/8 teaspoon ground cinnamon
  • 14 lettuce leaves
  1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon; pour over chicken mixture and toss to coat. Serve on lettuce leaves. Yield: 7 servings.
Originally published as Curried Chicken Salad Cups in Taste of Home August/September 2008, p65

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Reviews forCurried Chicken Salad Cups

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MY REVIEW
elandon811 User ID: 4776559 149298
Reviewed Nov. 12, 2011

"I made this recipe for a family dinner and it instantly became a family favorite. The curry and sweetness of the cranberries is unique. Great to make in large quantities and eat throughout the week."

MY REVIEW
kristinscotth User ID: 2609242 147574
Reviewed Apr. 19, 2010

"I was SO excited to try this recipe. I figured it had to be a great recipe, because it just sounded so good with the chicken, the raisins and craisins, the almonds... but it was a HUGE disappointment. The curry flavor was really overwhelming to me. Maybe I'm just not in love with curry like some. My husband enjoyed it. We usually eat a meal a couple nights in a row, and I just couldn't bear to eat it again. It left a bad taste in my mouth that I didn't enjoy."

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