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A bit of crunch matched
with the sweetness of grapes...
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2 cups |
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chopped
cooked chicken |
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1 cup |
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seedless
grapes, cut into halves |
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½ cup |
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chopped
celery |
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½ cup |
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slivered
almonds or chopped cashews |
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¾ cup |
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mayonnaise |
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1½ to 2 tsp |
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curry powder |
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2 tsp |
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soy sauce |
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2 tsp |
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fresh lemon
juice |
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Four 5 to
6-inch |
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baguettes,
French bread or rolls, cut lengthwise into
halves |
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1 |
Combine chicken,
grapes, celery, almonds and water chestnuts in a bowl
and mix well. |
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2 |
In a separate bowl,
mix mayo, curry, soy sauce and lemon juice in a bowl and
stir into the chicken mixture a little at a time until
you reach desired creaminess. Chill, covered, for 2
hours or longer. Serve chicken salad on bread. |
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Servings: 4 |
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Cooking Tips |
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*If you don't already have
some cooked chicken, marinate 2 chicken breasts in the
refrigerator in a mixture of olive oil, lemon juice, garlic,
salt and pepper for 1 hour or longer. Bake at 400 degrees for 30
minutes. Cool slightly, chop and add to the salad. |
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**Use light mayonnaise if
you'd like to lighten up this recipe. |
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Recipe Source |
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California Sol Food: Casual Cooking from the Junior League of
San Diego |
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