Reviewed: Oct. 21, 2009

I love this salad! I have made it several times, and it is one of my new favorites! Its a beautiful presentation and is sure to please.

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hound dog lover

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Reviewed: Oct. 15, 2009

absolutely gorgeous! So easy to make and easy to adapt to your own taste, I left out celery for instance. I'm defo going to make a load of this for parents anniversay buffet next week.

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Mrs. S

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Reviewed: Aug. 11, 2009

I personally didn't love this (I was excited to try it, but just didn't love the curry flavour as much as I thought I would!), but I think it's a great recipe. give it a shot for a different chicken salad!

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MIKALA79

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Reviewed: Jul. 21, 2009

Excellent recipe. Did add a bit of honey as suggested. Used red, green and black grapes and bedded it on greens in a trifle bowl. Looked very pretty. cookiegirl

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cookiegirl40

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Stanwood, Washington, USA

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Reviewed: Jul. 1, 2007

I made this for a baby shower and everyone absolutely raved about it. I did not change a single ingredient (except for using red grapes instead of green) and think this is the way I will make curried chicken salad from now on. I make curried chicken salad every summer and have tried many different recipes but this is by far my favorite!

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Bonnie Beth

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 18, 2007

I gave this recipe a 5 star rating because of quite a few modifications. Without modifications, it gets a 2. First, this makes a ton so half the recipe. From there, add a teaspoon of paprika along with listed ingredients. Add at least 1 tablespoon of honey, more if you like. Add about 1 teaspoon of yellow mustard, and instead of almonds, add a Tablespoon of poppy seeds. Oh yeah, double the curry. I did not add pinapple, but i've had chicken salad that way and really liked it. With these changes it will be yummy, but it is even better the next day as it says in the recipe. The curry flavor is more pronounced the next day.

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Ilovemykids

Cooking Level: Intermediate

Home Town: Grandville, Michigan, USA

Living In: Sioux Center, Iowa, USA

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Reviewed: Apr. 24, 2006

This recipe makes a TON - I halved everything, and it still made a lot. Not sure why I didn't just love it - I love each and every ingredient in it, but they just didn't seem to go together well. Maybe it was the dressing. I love curried chicken salad at restaurants, too, but this wasn't quite the recipe I thought it would be. I even used fresh pineapple to make it extra special. I let it sit overnight, and the chicken ended up 'pasty' - the problem got even worse the day after that. Maybe the soy sauce and mayonnaise caused the chicken to break down?? I think I will keep looking.

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 24, 2005

I really wanted to like this, because I like curry and chicken together, but it was just average and a little bland. It was missing something - salt or some additional spice. I didn't include the celery or pineapple because I don't like them in salads.

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