Linda turns last night’s cooked chicken into a delightful salad that’s perfect for lunch. —Linda Bevill, Monticello, Arkansas
- 4 cups cubed cooked chicken
- 1 can (20 ounces) pineapple tidbits, drained
- 1 cup halved seedless grapes
- 1/2 cup mayonnaise
- 1/2 teaspoon curry powder
- In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Curried Chicken Salad in Simple & Delicious April/May 2011, p46
Reviews for Curried Chicken Salad with Pineapple and Grapes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Aug. 2, 2014
"This was super easy, tasty and low cal!"
Reviewed Feb. 9, 2012