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Burnett House Chicken Salad Recipe

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This recipe for Burnett House Chicken Salad, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lou Evans
Added: Wednesday, April 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, cooked
2 c. finely chopped celery
2 (8-oz.) cans sliced water chestnuts, drained and chopped
1 c. chopped dates
1 (20-oz.) can pineapple tidbits, drained
3 c. mayonnaise
3 tsp. curry powder
2 c. cashew bits and pieces or chopped pecans
2 lb. seedless red or black grapes

Directions:
Directions:
Remove skin, debone and chop chicken; cool. In a large bowl, mix together chicken, celery, water chestnuts, pineapple and dates. In a separate bowl, combine mayonnaise and curry powder. Add to chicken mixture and mix well. Cover and chill. Just before serving, add nuts and grapes. Serve on a bed of lettuce with tomato wedges.

Number Of Servings:
Number Of Servings:
12

 

 

 

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