Reviewed: Jun. 22, 2009

great recipe. But. I added unsweetened dark chocolate sprinkles. this blends well with the curry. my family is in love. i will make for company; my in-laws are coming soon! --FooFoo

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poochmonkeee

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Reviewed: Jun. 18, 2009

My family really likes this too but I didn't really taste the curry in it. I loved the recipe and tastes great but personally I didn't really like the 'yellow' color of it from the curry as it didn't make it look as fresh as I like my chicken salad...but this recipe is definately worth making.

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Carolyn

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Reviewed: Jun. 17, 2009

I always try it as is before making modification, and it surely deserves 5 stars. YUMMY!

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Military Spouse

Home Town: Harlingen, Texas, USA

Living In: Seville, Andalucia, Spain

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Reviewed: Jun. 15, 2009

a very good new and different chicken salad. i used half light sour cream and half light mayo, left out the celery (as i very much dislike celery), and added a few soy nuts for extra crunch. even my meat & potatoes fiance liked it!

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kjbenny

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 11, 2009

My family really enjoyed this recipe!!! I have cooked it for them at least 10 times and each time they think that there is some new flavor to it!!!

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phiona

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Reviewed: Jun. 2, 2009

I also really enjoyed this recipe. Perfect for a hot summer night or a nice lunch. I changed a few things, like using craisins in place of raisins and I actually left out the grapes altogether. I also didn't add the curry, but it still had loads of flavor. The recipe doesn't mention it, but I think it's always important to salt and pepper to taste. I served mine on Challah rolls with lettuce and they were great!

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CLLB

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Reviewed: Jun. 1, 2009

This was a delicious chicken curry salad. I tripled the amount of curry and added dried cranberries in place of the golden raisins, as I did not have any on hand, as well as Kraft's Olive Oil mayo. Delicious! My whole family loved it, which surprised me, as I really made this for me. Definitely a keeper.

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CAKEPRO

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jun. 1, 2009

4.5 I made this for our Historical Society Tea and several people asked me for the recipe. The curry flavor is very light. I didn't make any changes to the posted recipe.

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KSWRIGHT

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: May 25, 2009

Excellent!

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lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

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Reviewed: May 23, 2009

i cooked the chicken w/ some curry powder as well. used toasted almonds instead of pecans. tasted very refreshing. will def keep this recipe in the rotation.

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x_shawty

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 17, 2009

This was very good! I used a bit less of the mayo,more curry powder, and added some apples, raisins, and grapes!

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erin

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Reviewed: May 7, 2009

Made with plumped-in-boiled-water handful of Mixed Dried fruit pieces. Very good.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Apr. 28, 2009

Absolutely delicious and so easy! I just used what I had available in the house, which translated to: shredded chicken breasts, gala apple, red grapes, & red raisins, in addition to the other specified ingredients. We served in on toast and it was great!

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ELLISAMA

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Reviewed: Apr. 26, 2009

I'm picky about my chicken salad, but this was amazing! I was grazing on it all weekend long and practically ate the whole recipe myself! It's sweeter (due to all the fruit), which I like, but the nuts add a nice crunch. thanks for a great recipe!

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Camerakidzmel

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Apr. 20, 2009

This is the best chicken salad I have ever eaten! I used canned chicken and didn't measure the curry. I love curry so I wasn't afraid of adding a little extra. It came out so well. Everyone loved it even my VERY picky husband. Thanks for the great recipe!

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Hanna Banana

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Reviewed: Apr. 16, 2009

This is my absolute new favorite sandwhich filling. The recipe is so versatile. I always just use what's on hand. I usually double the curry powder, but I love curry. Delicious!!

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bwalters

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Reviewed: Apr. 6, 2009

Wonderful! This got rave reviews from the husband and the teenager. The 10yo was a bit skeptical but she ate it anyway. Easy and quick to make with whatever's on hand...and much better than tuna salad. I think you could use pretty much any fruit with it, though...not necessarily golden raisins and green grapes. Craisins, regular raisins, any grapes, etc.

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GingerBlue

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Reviewed: Apr. 3, 2009

I guess I'm the lone soul who actually preferred this on day one rather than after it set in the frig for a day or two. Day one it tasted fresh and light and delectable. Day three it tasted... well, less light and delectable for my taste. My husband found it "bland," but he's Thai and requires a lot more intensity than most of us mere mortals.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 26, 2009

Better without the curry powder!

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anomar

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 17, 2009

So amazing. I put chicken cutlets in the slow cooker over night so they were nice and pulled. I also used light mayo, toasted almonds instead of pecans, scallions instead of onions, red grapes for color, and some garlic powder for flavor. DELISH!!

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