Curried Chicken Salad with Pineapple

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 22%
  • Fat: 4.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.5g
  • Carbohydrate: 8g
  • Fiber: 0.9g
  • Cholesterol: 72mg
  • Iron: 0.0mg
  • Sodium: 196mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 2 tablespoons chopped almonds
  • 1 (8-ounce) can pineapple tidbits in juice, undrained
  • 3/4 cup plain nonfat yogurt
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 cup thinly sliced celery (about 3 medium ribs)
  • 5 red leaf lettuce leaves


  1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.
  2. While chicken cooks, place a small heavy skillet over medium-high heat until hot. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.
  3. Drain pineapple tidbits, reserving 3 tablespoons juice. Combine reserved pineapple juice, yogurt, curry powder, and salt in a large bowl, stirring well. Add chicken, pineapple, and celery; toss well.
  4. Spoon chicken salad evenly onto 5 individual lettuce-lined salad plates. Sprinkle evenly with almonds.
Note: Use leftover chopped cooked chicken or turkey. Or use deli-roasted chicken; just remember that the sodium and fat content may be higher.
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