Curried Chicken Salad

Yield: 4 servings Total time: 30 minutes July 15, 2004

Chop chicken (grab a rotisserie chicken at the market), grapes, apples, and pineapple. Add shredded carrots, curry powder, and toasted almonds for a truly special chicken salad. Serve on wheat bread, with crackers, or in pita pockets.

Recipe from Cooking Light.


  • 3 cups chopped cooked chicken
  • 1 cup halved seedless red grapes
  • 1 cup diced apple
  • 1/4 cup diced pineapple
  • 2 Tbs. dried currants or cranberries
  • 1 cup shredded carrots
  • 6 Tbs. low-fat mayonaise
  • 2 tsp. honey
  • 1 tsp. curry powder
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbs. sliced almonds, toasted


Combine the first 5 ingredients in a large bowl. Combine mayonaise and next 5 ingredients, stirring with a whisk. Pour mayonaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds. Cover and chill.

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