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Curried Chicken Salad Cups

 Curried Chicken Salad Cups
"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
7 ServingsPrep/Total Time: 15 min.


  • 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 flaked coconut
  • 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


  • 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.
Nutritional Facts: 3/4 cup equals 225 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 244 mg sodium, 25 g carbohydrate, 3 g fiber,

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Curried Chicken Salad Cups (continued)

Nutritional Facts: 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now