"The belly rules the mind."--Spanish Proverb

Curry Chicken Salad Recipe

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This recipe for Curry Chicken Salad, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Self
Added: Sunday, January 27, 2008


1 lg roasted chichen or 4-6 boneless cooked chicken breasts, cut into 1" cubes
1/2 c. chopped celery
1 (8 oz.) can sliced or chopped water chestnuts, drained
2 c. seedless red grapes, halved
1 (2 oz.) pkg. slivered almonds
1 c. mayonnaise
1 tbsp. soy sauce
1 tbsp. fresh lemon juice
1 1/2 tsp. curry powder
1 tbsp. prepared mango chutney, optional

Gently combine the chicken, celery, water chestnuts, grapes and almonds in a large bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt to taste. Refrigerates well. Yummy!




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