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Recipe Reviews (4.5 out of 5 stars)

Cindy’s Curried Chicken Salad

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Yellow Curry Powder, Medium (Salt-Free) 1 oz bag $2.70

Ingredients:

  • 4 cups cooked chicken breast, diced
  • 1 lb. seedless grapes, halved
  • 1-16 oz. can pineapple chunks
  • 1 can sliced water chestnuts
  • 3 tsp. Medium Yellow Curry Powder
  • 1 1/4 cups almonds, sliced
  • 1 1/2 cups mayonnaise
  • 1 Tbsp. soy sauce

Directions:

When cooking the chicken breasts, make sure to season with salt and pepper. In a large bowl, combine the first four ingredients and 3/4 cup of the almonds. In a second bowl, combine the remaining ingredients. Add to the chicken mixture and toss well. Chill overnight and sprinkle remaining almonds on top before serving.

Serving Suggestions:

Great served in pita bread pockets.

Yields:

6 servings

Thanks to:

Cindy Jones, Savory Spice Shop/Raleigh, NC owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Cindy’s Curried Chicken Salad


  • Review by: Greensboro
    9/9/13

    This is a great recipe for entertaining. We served it up in little edible cups (something similar to a phyllo cup) and the crowd loved it! If you like your chicken salad a little more savory leave out a little bit of the pineapple and/or grapes.


  • Review by: janet
    11/27/12

    Excellent!


    Test Kitchen Response:

    So glad you liked it!

“The Bleu Cheese Dip & Dressing has become my secret ingredient to mix into my burger patties! People go crazy over the taste of our homemade burgers and I'm convinced it is because of THIS mix. Thank you so much for solidifying my reputation as master burger maker, I owe it all to you guys!”

-Katie O. from Lone Tree, CO

Cindy’s Curried Chicken Salad


Yields: 6 servings

Ingredients:

  • 4 cups cooked chicken breast, diced
  • 1 lb. seedless grapes, halved
  • 1-16 oz. can pineapple chunks
  • 1 can sliced water chestnuts
  • 3 tsp. Medium Yellow Curry Powder
  • 1 1/4 cups almonds, sliced
  • 1 1/2 cups mayonnaise
  • 1 Tbsp. soy sauce

Directions:

When cooking the chicken breasts, make sure to season with salt and pepper. In a large bowl, combine the first four ingredients and 3/4 cup of the almonds. In a second bowl, combine the remaining ingredients. Add to the chicken mixture and toss well. Chill overnight and sprinkle remaining almonds on top before serving.

Serving Suggestions:

Great served in pita bread pockets.

Yields:

6 servings

Thanks to:

Cindy Jones, Savory Spice Shop/Raleigh, NC owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.