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Fruity Chicken Salad

 Fruity Chicken Salad
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.
6-8 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.