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Curry Chicken Salad
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Curry Chicken Salad

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 cups cooked chicken, cubed
3 cups cooked, cooled rice
1 cup chopped celery
1/2 cup sliced green onions
3 cups chopped cashews
1/4 cup pineapple juice, reserved from can of chunk pineapple
2 Tbsp lemon juice
1 1/2 tsp curry powder
1/2 tsp seasoned pepper
1 cup Kraft Mayo
1 can (14 oz.) chunk pineapple, or fresh pineapple
Cherry tomatoes
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Let's Make It
1
In a large bowl, combine chicken, rice, celery, green onions and cashews. Mix well.
2
In a smaller bowl, combine pineapple juice, lemon juice, spices, and mayo. Mix wet ingredients in with chicken mixture.
3
Refrigerate until cool, then garnish with pineapple and cherry tomato. You may want to sprinkle some more cashews on top as well.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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