Marion Cunningham's Chicken Curry Walnut Fruit Salad

Recipes

Marion Cunningham's Chicken Curry Walnut Fruit Salad

Submitted By: Marion Cunningham

Excellent source of iron and zinc.

Good source of vitamin C and magnesium.

"Some people think traditions need to be ornate and formal, like holiday dinners. I have a great group of good friends. We get together every six weeks and take turns making lunch. I've taken this salad several times because it's easy to make and transport. Everyone just loves it. The combination of fruit, walnuts, and curry gives an ordinary chicken salad a new twist."

Marion Cunningham

Servings: 8
Prep Time: 15m
Cook Time: N/A

Quick Chef Collection

Add to My Recipes
Create an account and save walnut recipes to your recipe box.
Login if you already have an account:

User name

Password
Forgot your password?
Rate this recipe
Read Reviews (0)
Print
Share: Send to Friend Tweet This

Ingredients

SALAD

4 cups diced cooked chicken

1 cup grated coconut

1-8 oz. can pineapple tidbits

2 cups halved seedless grapes

1-8 oz. can sliced water chestnuts

1 1/2 cups chopped California walnuts

DRESSING

1 1/2 cups mayonnaise

1 tablespoon curry powder

1 tablespoon lemon juice

1 tablespoon soy sauce

Directions

To make the salad, put the chicken, coconut, pineapple, grapes and water chestnuts in a large bowl. Toss to mix well.
To make the dressing, mix the mayonnaise, curry powder, lemon juice and soy sauce in a small bowl. Stir until well blended.
Just before serving, stir the dressing into the salad and blend evenly. Add the walnuts, mix again and serve.