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Curried Chicken Salad

By: Tina Krasicki

"I sometimes serve this salad on a big lettuce leaf with breadsticks and fresh melon wedges. But it's also delicious in a pita pocket lined with lettuce."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3 cups diced cooked chicken
1/2 cup finely chopped celery
1 (8 ounce) can water chestnuts, drained
1 medium apple, cored and diced
3/4 cup seedless green grapes, halved
3/4 cup pineapple tidbits, drained with juice reserved
1/2 cup raisins
1/2 cup slivered almonds
DRESSING:
1 1/4 cups mayonnaise
1/4 cup reserved pineapple juice
1 tablespoon soy sauce
1 tablespoon vinegar
1/4 teaspoon lemon or lime juice
1 teaspoon curry powder

Directions

In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours.

Footnotes

Nutrition Facts: One serving (with light mayonnaise and soy sauce) equals 297 calories, 12 g fat (0 saturated fat), 96 mg cholesterol, 348 mg sodium, 30 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit, 1 vegetable, 1 fat.