Best 7 Curried Chicken Salad With Fruit And Veggies Recipes

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Indulge in a burst of flavors with our delectable Curried Chicken Salad with Fruit and Veggies! This unique dish tantalizes your taste buds with a harmonious blend of savory and sweet. Succulent chicken, tender vegetables, and an array of colorful fruits are enveloped in a creamy, tangy curry dressing, creating a symphony of textures and flavors.

But that's not all! This article offers a collection of equally tempting recipes that will take your culinary adventures to new heights. From a refreshing Avocado Chicken Salad to a delightful Tuna Salad with Grapes and Walnuts, each recipe promises a delightful experience. Get ready to embark on a flavorful journey as we explore the vibrant world of chicken salads!

Let's cook with our recipes!

CURRIED CHICKEN SALAD WITH FRUIT AND VEGGIES



Curried Chicken Salad With Fruit and Veggies image

Make and share this Curried Chicken Salad With Fruit and Veggies recipe from Food.com.

Provided by AuntieChef

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup low-fat Greek yogurt
1 teaspoon curry powder (to taste)
1/8 teaspoon ground ginger
1/8 teaspoon salt
8 teaspoons mayonnaise
8 ounces boneless skinless chicken breasts, cooked and cubed
1/4 cup red bell pepper, diced
8 grapes, halved
1/4 cup crushed pineapple, rinsed and drained
1 teaspoon chives, chopped

Steps:

  • Combine yogurt, mayonnaise, curry powder, ginger, chives,and salt.
  • Add pineapple and stir.
  • Add chicken and grapes.
  • Cover and chill for at least 1/2 hour.
  • Serve over lettuce or shredded cabbage.

Nutrition Facts : Calories 262, Fat 8.7, SaturatedFat 1.7, Cholesterol 72.8, Sodium 381.9, Carbohydrate 17.2, Fiber 1.2, Sugar 11.9, Protein 28.6

FRUITED CURRY CHICKEN SALAD



Fruited Curry Chicken Salad image

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Provided by Karen L. Baker

Categories     Salad     Curry Salad Recipes

Yield 8

Number Of Ingredients 10

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
½ onion, chopped
1 small apple - peeled, cored and chopped
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup mayonnaise

Steps:

  • In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g

CURRIED CHICKEN FRUIT SALAD



Curried Chicken Fruit Salad image

This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) water chestnuts, drained
4 cups cubed cooked chicken
2 cups seedless red or green grapes, halved
1 cup chopped celery
Lettuce leaves
Sliced almonds
DRESSING:
1-1/2 cups mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1-1/2 teaspoons curry powder

Steps:

  • In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

Nutrition Facts : Calories 515 calories, Fat 39g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 21g protein.

CURRY CHICKEN SALAD RECIPE



Curry Chicken Salad Recipe image

This Chicken Salad with Grapes gets a boost of interesting flavor thanks to curry powder! Whip up this salad for an easy and healthy meal prep lunch.

Provided by Cassie Johnston

Categories     Main Dishes

Time 40m

Number Of Ingredients 11

2 cups chopped cooked chicken (from a rotisserie chicken works great)
1 medium tart apple, cored and diced (like Granny Smith)
1 small yellow onion, diced
3/4 cup chopped walnuts
1 1/2 cups red grapes, halved
1/2 cup mayonnaise
1 tablespoon spicy brown or Dijon mustard
2 tablespoons chopped fresh cilantro or parsley
1/2 teaspoon curry powder, plus more to taste
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper

Steps:

  • Stir all ingredients together in a large mixing bowl. Cover and chill for at least 30 minutes, or until ready to serve.

Nutrition Facts : Calories 659 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 49 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 serving, Sodium 494 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat

EASY CHICKEN CURRY WITH VEGETABLES



Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

  • Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

CURRIED CHICKEN SALAD WITH FRUIT AND PECANS



Curried Chicken Salad with Fruit and Pecans image

Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.

Provided by Denise

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts, cooked & diced
1 stalk celery, diced
1 small tart apple, chopped
1/3 cup green seedless grape, halved
1/2 cup pecan halves
1 teaspoon curry powder
3/4 cup mayonnaise
1/4 cup melted butter

Steps:

  • Combine all ingredients and mix well.
  • Refrigerate for a minimum of one hour before serving.

CURRIED CHICKEN AND VEGETABLE SALAD MINTZ



Curried Chicken and Vegetable Salad Mintz image

Try preparing this salad for casual luncheons.

Provided by Catherine Mintz

Yield Serves 4 to 6

Number Of Ingredients 11

3/4 pound small red potatoes
1 pound carrots, cut into 1/4-inch-thick slices
1/2 pound green beans, trimmed and halved crosswise
1 large onion, sliced thin
2 teaspoons curry powder, or to taste
1 tablespoon vegetable oil
2 plum tomatoes, each cut into 6 wedges
1/2 cup mayonnaise
2/3 cup plain yogurt
1 whole skinless boneless chicken breast (about 3/4 pound), cooked and cut into 1/2-inch cubes
3 ounces cooked smoked pork loin or ham, cut into matchsticks (about 1/2 cup)

Steps:

  • In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables. Cut potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minutes. Transfer potatoes with a small strainer or slotted spoon to a bowl of ice and cold water to stop cooking. Cool potatoes and transfer with strainer or slotted spoon to a large serving bowl. Boil and cool carrots and green beans separately in same manner and add to potatoes.
  • In a large skillet cook onion and curry powder in oil over moderately high heat, stirring, until onion is softened and add tomatoes. Cook mixture, stirring occasionally, 1 minute and add to vegetables. Cool mixture.
  • In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetable mixture with chicken, pork or ham, and salt and pepper to taste. Salad may be made 4 hours ahead and chilled, covered.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the necessary ingredients prepped and measured out. This will make the cooking process go much smoother.
  • Balance the Flavors: Curried chicken salad is all about balance. The curry powder should be flavorful but not overpowering, and the sweetness of the fruit and veggies should complement the savory chicken.
  • Use High-Quality Ingredients: The better the ingredients you use, the better your curried chicken salad will taste. Use fresh, ripe fruits and veggies, and a good quality curry powder.
  • Don't Overcook the Chicken: Overcooked chicken is tough and dry. Cook the chicken just until it is cooked through, then remove it from the heat.
  • Chill the Salad Before Serving: Curried chicken salad is best when it is served chilled. This allows the flavors to meld and develop.

Conclusion:

Curried chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It's a great way to use up leftover chicken, and it's also a healthy and satisfying meal. With so many different variations to choose from, there's sure to be a curried chicken salad recipe that everyone will love.

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