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Fruited Curry Chicken Salad

Fruited Curry Chicken Salad

Karen L. Baker

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet


  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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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!


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.

Julie Beth

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!