Chicken Curry Salad

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 4-6
  • About This Recipe

    “This is an old stand-by for a quick warm weather lunch. My family really likes it. Adjust the seasonings to your taste.”


  • 3cupschopped cooked chicken
  • 1 (11ounce) cans mandarin oranges, drained
  • 1 (8ounce) cans sliced water chestnuts, drained
  • 1cupchopped celery
  • 1/2 cupmayonnaise
  • 2teaspoonslemon juice
  • 2teaspoonssoy sauce
  • 1teaspooncurry powder
  • salt
  • lettuce leaf
  • Directions

  • Mix together all ingredients except lettuce leaves.
  • Chill 2 hours.
  • Serve on lettuce leaves.
  • Reviews

  • “Lovely tingley salad! I had some roasted turkey breast/wings I needed to use up from the freezer, this turned out to be the perfect way! Wonderful taste, just enough curry, I just made a half recipe for the two of us except for the oranges and water chestnuts, I used the full tins. We enjoyed this very much and will be making it again, thanks for sharing.”