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Curried Chicken Salad Cups Recipe

Curried Chicken Salad Cups Recipe

"I love preparing this crisp salad for lunch meetings!" Combining crunchy fruit, slivered almonds and chicken, this salad will get rave reviews. Judy Ross, Freeport, Illinois
TOTAL TIME: Prep/Total Time: 15 min. YIELD:7 servings


  • 3 cups cubed cooked chicken breast
  • 1 cup dried cranberries
  • 2 celery ribs, sliced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped tart apple
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup sweetened shredded coconut
  • 2/3 cup fat-free mayonnaise
  • 3 tablespoons lemon juice
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/8 teaspoon ground cinnamon
  • 14 lettuce leaves


  • 1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon; pour over chicken mixture and toss to coat. Serve on lettuce leaves. Yield: 7 servings.

Nutritional Facts

3/4 cup: 225 calories, 6g fat (2g saturated fat), 49mg cholesterol, 244mg sodium, 25g carbohydrate (17g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit.

Reviews for Curried Chicken Salad Cups

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Reviewed Nov. 12, 2011

"I made this recipe for a family dinner and it instantly became a family favorite. The curry and sweetness of the cranberries is unique. Great to make in large quantities and eat throughout the week."

Reviewed Apr. 19, 2010

"I was SO excited to try this recipe. I figured it had to be a great recipe, because it just sounded so good with the chicken, the raisins and craisins, the almonds... but it was a HUGE disappointment. The curry flavor was really overwhelming to me. Maybe I'm just not in love with curry like some. My husband enjoyed it. We usually eat a meal a couple nights in a row, and I just couldn't bear to eat it again. It left a bad taste in my mouth that I didn't enjoy."

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