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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!

“My daughter gave me the BEST birthday present yesterday!! It is a custom box of spices from Savory. I absolutely love it and can't wait to start cooking with my new spices.”

-Jeannette S. of Colorado Springs, 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.