Fruity Curry Chicken Salad

470 Reviews 24 Pics
  • Prep

    45 m
  • Ready In

    45 m
Karen L. Baker
Recipe by  Karen L. Baker

“A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

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Reviews (470)

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HOLY MOLY. I gave this 4 stars the day before yesterday, thinking it was better than okay, but not outstanding. Well, yesterday, and especially today, the flavors have melded together, the curry flavor has mellowed, the fruity flavors have brightened, it tastes like a great amercian chicken salad for a picnic lunch, but about 20 times better. WOW. TRY THIS RECIPE! But, don't judge until it's had a chance to sit in the fridge for at least 1 day. ..... p.s. I used about 4 Tbs. Miracle Whip Light (25 cals/Tbs) and I don't think it could have tasted better with full fat mayo. To keep the cals to a minimum, remember that 1/2 cup of nuts packs a big calorie punch, so chop them small and reduce the amount to 1/4 or 1/3 cup. And use nuts that are especially healthy, such as walnuts (excellent source of Omega-3 fats), if you want those extra calories to really count for something, nutritionally.



Wow, this is my new chicken salad recipe. I am a bit of a chicken salad 'snob' in that I have made so many different varieties and order it very often at restaurants. This version is perfect (as long as you like curry)!! Boiling chicken to perfection is hard to do so here's my 5 cents worth: Cut up your raw chicken in chunks and bring to a boil in chicken broth. Boil for just a couple of minutes and then put a lid on, take off the stove and just let it sit for 15 minutes or so. It cooks slowly like this and results in a perfect texture and flavor.



Excellent! I modified this recipe by omitting the apple and grapes and using craisins in place of raisins and chunk chicken in a can to save time and it tasted great. The tasted of curry in this really makes this salad and you definitely need to make sure to let the flavors "marinate" for a few hours before serving as the taste is much better then. I have eaten this stuffed into a pita pocket and also rolled into a wheat tortilla wrap with a green salad on the side for lunch.

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Amount Per Serving (8 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet



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Fruited Curry Chicken Salad


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Curry Chicken Salad