Menu Enter a recipe name, ingredient, keyword...

Fruited Curry Chicken Salad


Originally from Adaptions from my friend, Robbin. Great recipe! I think it needs salt so I modified the recipe.

Google Ads
Rate this recipe 0/5 (0 Votes)
Fruited Curry Chicken Salad 1 Picture


  • 4 skinless, boneless chicken breast halves, cooked and diced (Robbin sometimes uses a rotisserie chicken)
  • 1 stalk celery, chopped
  • 1/2 onion, chopped (go to taste here, so onion doesn't overpower)
  • 1 small apple, peeled, cored and chopped (can leave peel on – good & adds color)
  • 1/3 C golden raisins
  • 1/3 C seedless grapes, halved (either red or green Robbin tends to use more grapes for added moisture, since she uses less of the mayo)
  • 1/2 C chopped toasted pecans (Robbin usually doesn't add nuts, if so, she uses almonds)
  • 1/2-1 tsp salt (my addition)
  • 1/8 tsp ground black pepper
  • 1/2 tsp curry powder (Robbin uses closer to 1 tsp curry)
  • 3/4 C mayonnaise (Robbin uses much less mayo or subs plain Greek or plain reg yogurt)



Step 1

Mix all ingredients together in large bowl. Makes 8 servings.
Recipe says this salad tastes best if made the day before to enhance flavor.

Review this recipe