Servings: 4

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Curried Ginger Chicken Salad


2 whole chicken breasts, cooked and cooled
2 cups cooked rice, cooled or chilled
2 cups cut-up fresh fruit, such as Frieda’s Sunrise or Hawaiian Papaya, melon, or pineapple
1 cup raisins
1 cup Frieda’s Crystallized Ginger, chopped
2 green onions, thinly sliced

1/3 cup sour cream
1/3 cup plain yogurt
3/4 teaspoon curry powder
1 teaspoon ground cinnamon
Dash salt
1 tablespoon milk
1 teaspoon honey


Remove skin and bones from chicken; cut meat into bite-sized pieces. In a bowl, toss together chicken, rice, desired fruit, raisins, crystallized ginger and onion. For dressing, stir together the sour cream, yogurt, curry powder, cinnamon, salt, milk and honey. Pour over salad and toss well to coat. Cover and chill salad at least 1 hour before serving to allow flavors to blend.