Fruited Curry Chicken Salad Recipe -
Fruited Curry Chicken Salad Recipe
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Fruited Curry Chicken Salad
A creamy curry chicken salad that’s loaded with fruit and nuts. See more

Fruited Curry Chicken Salad

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"A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2007

This is a variation of a standard popular recipe, and while still good, it can use some tweaking. To thin the mayonnaise, combine with a portion of sour cream or yogurt and maybe even a little lemon juice. Golden raisins and green grapes are a redundancy. Use dark raisins or dried cranberries, or red grapes for color and contrast, and I would prefer red onion or scallions. Remember to add salt to taste. Enjoy!

Most Helpful Critical Review
Dec 03, 2003

Too much onion! In fact it could probably do without all together. The recipe as is stinks and made me sick. But, it's easy to do and that's good.

Jun 09, 2007

This is almost the same recipe as the "Fruity Curry Chicken Salad" except this one uses real mayo instead of light mayo and onion instead of green onion. I prefer the light mayo because it is healthier and the green onion because it is more colorful. Otherwise THEY TASTE THE SAME! ABSOLUTELY DELICIOUS! I've substituted with one or more of the following without any detriment to the taste: leftover turkey, leftover rotisserie chicken, canned chicken, red grapes, green onions, dried cranberries, and roasted chopped walnuts.

Jul 24, 2005

This recipe was fabulous! So easy to prepare and delicious. I made it a little healthier by substituting plain nonfat yogurt for the mayonnaise. I love curry, so I added an extra dash or two to the mixture, and I added curry to the chicken while it was cooking. I omitted the onion and celery because I don't always care for those two ingredients. I made this recipe on Sunday night and ate it for lunch during the week - it just got better every day as the curry was absorbed by the yogurt. Thank you Karen for sharing!

Dec 03, 2003

This is an excellent recipe..I do not use the onions, and I mix some sour cream with the mayo for a lighter dressing, and also add honey..We serve little side cups of shredded sweetened coconut .I also use more curry powder..The customers love it!!!(yes, I work in a restraunt.) It is served on a lettuce leaf, or in a croissant, or even in mini Father Sams Pocket Bread.....this is a 10 plus , if you like curry.

Apr 22, 2011

Easy and delicious - plus it's a great way to use up leftover grilled chicken! I didn't have pecans so I subbed toasted walnuts instead. I used a Granny Smith Apple and red seedless grapes vs. green. I also used dried cranberries vs. raisins. I mixed the dressing in a separate bowl before folding it into the chicken and other ingredients. For the dressing I used 1/2 cup of Hellman's light mayo cut with 1/4 cup of reduced fat sour cream along with the curry and a bit of salt and pepper. It chilled for just a couple of hours and it came out really good. Overall, a great combination of flavors! Especially good on whole grain bread!

Dec 03, 2003

EXCELLENT!!!! When my daughter, mother, and I tasted this our eyes rolled back into our heads. It was light and refreshing. I didn't have apples so I just left them out. I substituted walnuts for the pecans and used red grapes instead of green. What a treat to have found this recipe. Thank you so much.

Dec 03, 2003

Absolutely the best! I've already made it twice in one week, the second time I doubled the recipe so there'd be more!:-)


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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