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Curried Chicken and Pineapple Salad

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Ingredients

1 (16 ounce) package orzo pasta
1 cup mayonnaise
1 cup vanilla yogurt
1 (9 ounce) jar mango chutney
4 teaspoons curry powder
1/2 teaspoon ground turmeric
2 tablespoons pineapple juice
4 cups cubed cooked chicken breast
2 cups red grapes
1 (8 ounce) can crushed pineapple, drained, juice reserved
1 cup salted cashew halve
1-1/2 cups sliced celery

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Curried Chicken and Pineapple Salad

  • Medium

About This Recipe

My husband loves curry. He requests a recipe for Orange Curried Chicken every year on his birthday in January. And one of his favorite recipes is for Curried Chicken Salad.

But I wanted to see if I could jazz up the salad a bit, and add more ingredients. The salad seemed perfect as-is, but I am always fiddling with recipes.

I had to think and think about this, because I wanted to add ingredients that would really make the salad brighter. I hit upon crushed pineapple and cashews. The pineapple adds sweetness and a bit of tartness, and the cashews add wonderful crunch.

Enjoy this great salad.

Steps

1
Done

Bring a large pot of salted water to a boil. Add the orzo pasta and cook until just al dente according to package directions. This takes 8 to 12 minutes.

2
Done

While the pasta cooks, in a large bowl, combine the mayonnaise, yogurt, chutney, curry powder, turmeric, and pineapple juice and mix well.

3
Done

When the pasta is al dente, drain it and add immediately to the dressing in the bowl; stir gently to coat.

4
Done

Stir in the chicken, grapes, pineapple, cashews, and celery and mix gently. Cover and chill for 2 to 3 hours before serving.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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