CURRIED CHICKEN SALAD
4 cups cooked chicken breast, cubed
4 cans water chestnuts, drained and sliced
2 cups seedless green grapes, halved
2 cups celery, sliced
½ cup almonds, sliced and toasted
½ cup red onion, chopped
1 cup mayonnaise
1-2 Tbs curry powder
1 Tbs soy sauce
1 lemon, juiced
1. Mix together mayonnaise, curry powder, soy sauce, and lemon juice. Set aside.
2. In large bowl, combine chicken, water chestnuts, grapes, celery, almonds and onion. Add dressing to chicken mixture and toss well. Chill several hours.
3. Serve with lettuce as garnish.
**You can make this a lower-fat recipe by using reduced-calorie mayonnaise.
**Serving suggestion: You may want to offer raisins and shredded coconut for guests to add.
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
“We made this one on sandwiches and took them to an outdoor concert in the summertime. Delicious!”
-Santa Barbara, CA