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

Fruity Chicken Salad Recipe

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I've been using this recipe whenever we go to a potluck dinner. It always gets rave reviews. It's a great way to use up leftover chicken.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 8 ounces uncooked spiral pasta
  • 1 can (20 ounces) pineapple chunks
  • 3 to 4 cups cubed cooked chicken
  • 1 can (15-1/2 ounces) sliced peaches, drained and diced
  • 2 tablespoons raisins
  • 1/3 cup vegetable oil
  • 1/4 cup soy sauce
  • 1 teaspoon curry powder
  • 1/2 cup chopped pecans


  1. Cook pasta according to package directions; rinse with cold water and drain. Drain pineapple, reserving 1/2 cup juice. Dice the pineapple and place in a large bowl. Add pasta, chicken, peaches and raisins. In a small bowl, whisk together the oil, soy sauce, curry powder and reserved pineapple juice. Pour over pasta mixture; toss to coat. Cover and refrigerate for 2 hours. Stir in pecans just before serving. Yield: 6-8 servings.
Originally published as Fruity Chicken Salad in Country Extra May 2000, p51

Light-Bodied White Wine

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

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