Sweet and Savory Curry Chicken Salad

Allison Hazell


This always gets rave reviews. I have been asked to make this for graduations, showers, and birthdays. It has such a unique flavor and is addicting. It makes a beautiful presentation on a large platter with crumbled bacon and fresh parsley on top. 1 hour seems like a lot of prep time, but that is really just the time it takes for the chicken to cool in the broth. Very easy!


★★★★★ 1 vote

1 Hr


  • 3
    whole fryer breasts
  • 3
  • 3
  • 1 tsp
  • 1/4 tsp
  • 1 c
    chopped celery
  • 1 c
    white raisins soaked in hot water and drained
  • 2 can(s)
    13 1/2 oz pineapple tidbits, well drained
  • 2 c
    flaked coconut

  • 1/8 c
    curry powder
  • 1 c
  • 1/4 c
    chicken broth
  • ·
    juice of one whole lemon

  • 1/2 lb
    bacon - fried and crumbled
  • ·
    fresh parsley

How to Make Sweet and Savory Curry Chicken Salad


  1. Boil chicken with onions, carrots, salt pepper until tender. Cool Chicken in the broth.
  2. Cut chicken in bitesize pieces, discarding all skin and gristle
  3. Add celery, raisins, pineapple and coconut
  4. SAUCE
    To make sauce, stir curry powder into mayonnaise and taste as it is added. Add broth, lemon juice and salt and pepper to taste
  5. Add sauce to chicken mixture. When ready to serve, arrange on platter and sprinkle bacon over top. Garnish with fresh parsley.

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About Sweet and Savory Curry Chicken Salad

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