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Fruited Curry Chicken Salad

A colorful chicken salad combining red grapes, canned pineapple and celery in a mayo based orange and curry flavored dressing. Toasted almonds garnish the salad.

25% calorie reduction from traditional recipe


Chicken Salad

  • 2 cups cubed cooked chicken breast
  • 1 cup halved red seedless grapes
  • 1 cup well drained canned pineapple chunks
  • 2/3 cup thinly sliced celery
  • 1/2 cup Orange Curry Mayonnaise
  • 1/4 cup toasted slivered almonds

Orange Curry Mayonnaise

  • 1 cup light or fat-free mayonnaise
  • 1/2 cup orange juice concentrate, thawed*
  • 2 tablespoons Equal Spoonful**
  • 2 to 3 tablespoons reduced-fat milk
  • 1 1/2 teaspoons curry powder

* Make remainder of concentrate into orange juice

** May substitute 3 packets Equal sweetener


  1. Chicken Salad: Combine all ingredients, except almonds.
  2. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
  3. Just before serving, sprinkle almonds over top of salad.
  4. Orange Curry Mayonnaise: Combine all ingredients, stirring with a wire whisk until blended.
  5. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Yield: 6 servings

Nutrition information per serving: 228 cal., 16 g pro., 17 g carb., 11 g fat, 43 mg chol., 211 mg sodium

Food exchanges: 2 lean meat, 1 fruit, 1 fat

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