I was given this recipe over 30 years ago. Louise just called it chicken salad, but that was too plain of a name for this fruity, tasty dish . So I told her I was renaming her dish after a song that came to mind while I was enjoying this salad. Once you taste it, you’ll be singing that old tune, “Tutti Fruiti A Rooti” too!

This is the perfect dish to serve at a large gathering. It serves 16!

Chicken Tutti Fruiti Salad

Recipe by Diane Becker

Servings

servings

Ingredients

8 cups chicken, cooked and diced
2-8ounce cans water chestnuts, diced
2 pounds seedless green grapes
2 cups celery, diced
2 ½ cup toasted, slivered almonds
2 ½ cups mayonnaise (not salad dressing)
1 Tablespoon curry powder
2 Tablespoons soy sauce
20 ounce can pineapple tidbits, drained

Directions

In a large bowl, combine the first five ingredients. In a small bowl, mix together the mayonnaise, curry and soy sauce. Spoon the mayonnaise mixture into the chicken mixture, stirring well. Chill until ready to serve. Right before serving, stir in the pineapple.
Serves 16