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Curry Chicken and Summer Fruit Salad

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Curry Chicken and Summer Fruit Salad
  • Prep 20 min
  • Total 20 min
  • Servings 6
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It only takes 20 minutes to make a light but filling salad made with chicken, grapes, melons and water chestnuts and a from-scratch curry dressing.
By Janet Roberts
Updated Jul 11, 2013

Ingredients

Dressing

  • 1 cup mayonnaise or salad dressing
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground curry powder
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 2 cups cubed cooked chicken
  • 1 can (8 oz) whole water chestnuts, drained, quartered
  • 1 1/2 cups seedless red grapes, halved (about 1/2 lb)
  • 1 cup honeydew melon cubes (about 1/2 lb)
  • 1 cup cantaloupe melon cubes (about 1/2 lb)
  • 6 lettuce leaves
  • 1/3 cup sliced almonds, toasted*

Steps

  • 1
    In large bowl, mix all dressing ingredients with whisk until smooth. Stir in remaining ingredients except lettuce leaves almonds.
  • 2
    Place 1 lettuce leaf on each of 6 salad plates. Divide salad over lettuce leaves. Top each salad with almonds.

Tips from the Betty Crocker Kitchens

  • tip 1
    Purchase pre-cut melon in the produce department.
  • tip 2
    To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until lightly brown.

Nutrition

450 Calories, 35g Total Fat, 15g Protein, 18g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
410mg
17%
Potassium
430mg
12%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
9%
Sugars
11g
Protein
15g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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