"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Curried Chicken Salad Recipe

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This recipe for Curried Chicken Salad, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Edge
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lbs chicken breast

1 c. sliced or chopped almonds
2 T. butter
salt to taste

2 c. light mayonnaise
2 t. soy sauce
1 T. curry
2 T. lemon juice

2 c. sliced celery
2 6-oz water chestnuts
1 1/2 lb. green seedless grapes
Bibb or Boston lettuce


Directions:
Directions:
Place chicken breasts in a shallow baking dish with a little water or chicken broth in the pan; cover tightly with foil and bake in 350 oven for about 1 hour. After the chicken has cooled, cut into bite sized chunks.

Place almonds in a small baking dish, toss with melted butter, and roast in 350 oven for 5-10 minutes, stirring once or twice to brown evenly. Remove from oven and sprinkle lightly with salt.

Mix mayo, soy sauce, lemon juice, and curry.

Chop or tear lettuce into bite-size pieces and arrange on a large serving platter or on individual plates. Add a layer of celery, then water chestnuts, then grapes, then chicken. Drizzle with the curried mayo dressing and sprinkle toasted almonds overall.


Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is so delicious, crunchy and creamy that you'll be amazed!

 

 

 

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