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Curry Chicken Salad (Virginia Bicentennial Chicken Salad) Recipe

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This recipe for Curry Chicken Salad (Virginia Bicentennial Chicken Salad), by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnn Hawkins
Added: Friday, February 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp curry powder
3/4 cup mayo
2 tsp lemon juice
2 tsp soy sauce
2 cups cooked, cubed chicken breast
1 8oz can sliced water chestnuts, drained
1/2 pound seedless green grapes, halved
1 8oz pineapple tidbits, drained
1/2 cup chopped celery
1/2 slivered almonds, toasted



Directions:
Directions:
Combine first 4 ingredients in a small bowl.
Combine chicken and next 5 ingredients in a separate bowl; pour dressing over mixture, tossing to coat. Cover and chill overnight.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a friend's recipe--very good for a ladies luncheon or shower.

 

 

 

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