Overnight Chicken Fruit Salad Recipe

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When planning a luncheon, I like to use recipes that can be prepared the night before. The tropical taste in this make-ahead salad appeals to the well as the men!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 3 cups cubed cooked chicken
  • 1 pound seedless red grapes, halved
  • 1 cup sliced celery
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1 cup slivered almonds, toasted

Nutritional Facts

1 cup: 437 calories, 33g fat (5g saturated fat), 57mg cholesterol, 327mg sodium, 17g carbohydrate (11g sugars, 3g fiber), 19g protein.


  1. In a large bowl, combine chicken, grapes, celery and water chestnuts. Combine mayonnaise, soy sauce, lemon juice and curry powder. Pour over chicken mixture; toss lightly until coated. Cover and chill 8 hours or overnight. Stir in almonds just before serving. Yield: 8 servings.
Originally published as Overnight Chicken Fruit Salad in Country Chicken Cookbook 1995, p14

Light-Bodied White Wine

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

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