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Curried Chicken and Pineapple Salad

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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.



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.


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


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


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


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She works for Pillsbury on the Bake-Off and other projects since 1988. Linda has written 39 cookbooks (and Medical Ethics for Dummies) since 2005.

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