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Curried Chicken Salad Cups

Curried Chicken Salad Cups
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.

Nutrition 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.


Average Rating:
  • elandon811
    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.

  • kristinscotth
    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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