Overnight Chicken and Fruit Salad recipe

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Ingredients

3 cups cubed cooked chicken
1 pound seedless red grapes, halved
1 (15 ounce) can pineapple chunks, drained
1 cup sliced celery
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 cup toasted slivered almonds
1 papaya - peeled, seeded, and sliced
1 avocado - peeled, pitted, and sliced

Nutrition Info

482.7 calories
carbohydrate: 30.3 g
cholesterol: 36.8 mg
fat: 35.5 g
fiber: 5.3 g
protein: 14.4 g
saturatedFat: 5.2 g
servingSize: -
sodium: 311 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving, garnish with papaya and avocado slices.

Recipe Yield

8 servings

Recipe Note

Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.

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