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Curried Chicken Fruit Salad Recipe

Curried Chicken Fruit Salad Recipe

This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.
TOTAL TIME: Prep: 10 min. + chilling YIELD:8 servings


  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) pineapple tidbits, drained
  • 1 can (8 ounces) water chestnuts, drained
  • 4 cups cubed cooked chicken
  • 2 cups seedless red or green grapes, halved
  • 1 cup chopped celery
  • Lettuce leaves
  • Sliced almonds
  • 1-1/2 cups mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons curry powder


  • 1. In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. In a small bowl, combine all dressing ingredients. Pour over salad; toss well to coat. Chill 1 hour. Serve on a bed of lettuce; sprinkle with almonds. Yield: 8 servings.

Nutritional Facts

1 cup: 515 calories, 39g fat (6g saturated fat), 77mg cholesterol, 420mg sodium, 21g carbohydrate (16g sugars, 2g fiber), 21g protein.

Reviews for Curried Chicken Fruit Salad

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Reviewed Jul. 25, 2017

"So delicious and so different! We served it to 70 and people came back for seconds and thirds!"

Reviewed Jul. 11, 2012

"Very refreshing I used half mayo and half yogurt for the dressing. It was a big hit with the ladies"

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