Curried Chicken Salad and Taste of the Tropics Fruit Bowl - $14.11 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 3 pantry staples excluded. 5 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

butter lettuce drives this basket at $20.94, 25% of the total. The next biggest lines are cooked chicken ($7.99) and plain Greek-style yogurt ($4.79). $38.13 of the basket - 45% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Kroger® Frozen Fully Cooked Boneless Skinless Diced Chicken Breast · about 344 g left, $4.40 of value
• The Greek Gods® Plain Traditional Greek Style Yogurt Tub · about 590 ml left, $4.16 of value
• The Greek Gods® Plain Traditional Greek Style Yogurt Tub · about 565 g left, $3.98 of value
• Simple Truth Organic® Ground Ginger Shaker · about 39 g left, $3.89 of value
• Kroger® Light Mayo · about 827 g left, $3.53 of value
• McCormick Ground Cumin · about 38 g left, $3.08 of value

“I had lunch with my mom at California Pizza Kitchen, and we ordered a Moroccan Chicken Salad. I loved the curry-spiced chicken and the fresh, crisp greens. Later that night I was inspired to create this recipe,” says Eleanor. “I wanted to include lots of fruits and veggies, too, because they’re good for you, and sometimes sweeter than candy. Accompany your meal with raita, organic salad greens, or crudités, and Taste of the Tropics Fruit Bowl.”

• unknown For the Curried Chicken Salad:
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground tumeric
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons canola oil
• 1/2 cup plain Greek-style yogurt
• 1/4 cup light mayonnaise
• 1 tablespoon water
• 2 cups diced cooked chicken
• 1 1/2 cups cooked quinoa
• 1 unknown red bell pepper, seeded and diced
• 1/2 cup raisins
• 1/2 cup toasted slivered almonds
• 2 unknown scallions, chopped
• 1/4 teaspoon salt
• 6 unknown butter lettuce leaves
• unknown For the Garnish:
• 30 unknown grape tomatoes (cut in half)
• 42 unknown baby carrots (cut in half)
• unknown For the Taste of the Tropics Fruit Bowl:
• 3 unknown apricots, pitted and diced
• 3 unknown bananas, peeled and sliced
• 6 unknown large strawberries, trimmed and cut into quarters
• 6 tablespoons vanilla or plain Greek-style yogurt
• 4 1/2 tablespoons shredded unsweetened coconut

This recipe is credited to a partner program (The Epicurious 2013 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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