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Cindy’s Curried Chicken Salad Recipe

Cindy’s Curried Chicken Salad
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Test Kitchen Approved Recipe

Creamy, crunchy, savory, and a little sweet, this salad has it all!


YIELD
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

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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.

THANKS TO
Cindy Jones, Savory Spice/Raleigh, NC owner

NUTRITION


ITEMS IN THIS RECIPE

Medium Yellow Curry Powder

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