Curried Chicken Salad Recipe

4.5 1 4
Curried Chicken Salad Recipe
Curried Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Curried Chicken Salad Recipe

Read Reviews
4.5 1 4
Publisher Photo
I sometimes serve this salad on a big lettuce leaf with breadsticks and fresh melon wedges. But it's also delicious in a pita pocket lined with lettuce.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 cups diced cooked chicken
  • 1/2 cup finely chopped celery
  • 1 can (8 ounces) water chestnuts, drained
  • 1 medium apple, cored and diced
  • 3/4 cup halved green grapes
  • 3/4 cup pineapple tidbits, juice drained and reserved
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • DRESSING:
  • 1-1/4 cups mayonnaise
  • 1/4 cup reserved pineapple juice
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/4 teaspoon lemon or lime juice
  • 1 to 3 teaspoons curry powder

Directions

In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.
Originally published as Curried Chicken Salad in Country Extra July 1991, p49

Nutritional Facts

1 each: 297 calories, 12g fat (0 saturated fat), 96mg cholesterol, 348mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit, 1 vegetable, 1 fat.

  • 3 cups diced cooked chicken
  • 1/2 cup finely chopped celery
  • 1 can (8 ounces) water chestnuts, drained
  • 1 medium apple, cored and diced
  • 3/4 cup halved green grapes
  • 3/4 cup pineapple tidbits, juice drained and reserved
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • DRESSING:
  • 1-1/4 cups mayonnaise
  • 1/4 cup reserved pineapple juice
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/4 teaspoon lemon or lime juice
  • 1 to 3 teaspoons curry powder
  1. In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.
Originally published as Curried Chicken Salad in Country Extra July 1991, p49

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Babes50 User ID: 5808300 12910
Reviewed Jul. 9, 2013

"Loved the flavor and taste, I added cooked instant rice to it."

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