Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
(888) 677-3322
Recipe Reviews (0 out of 5 stars)

Cindy’s Curried Chicken Salad

Yields: 6 servings
Make this recipe how many times?
Use the drop down to choose the amount of times you would like to make this recipe. This will automatically recalculate the amount of product you will need to purchase. Uncheck the box to the right of the product if you do not need to purchase that particular item at this time.
Savory Spice Shop Ingredients
Yellow Curry Powder, Medium (Salt-Free) 1/2 oz bag $1.50

Ingredients:

  • 4 cups cooked chicken breast, diced
  • 1 lb. seedless grapes, halved
  • 1 x 16oz can pineapple chunks
  • 1 x 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 when 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: janet
    11/27/12

    Excellent!

    Test Kitchen Response:

    So glad you liked it!

“The Peruvian Chile Lime seasoning is incredible on popcorn!!!”

-Joseph B. of Charlotte, NC

Cindy’s Curried Chicken Salad


Yields: 6 servings

Ingredients:

  • 4 cups cooked chicken breast, diced
  • 1 lb. seedless grapes, halved
  • 1 x 16oz can pineapple chunks
  • 1 x 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 when 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.