"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 with Nuts and dried Cranberries Recipe

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This recipe for Curried Chicken Salad with Nuts and dried Cranberries, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Brown
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup canola oil mayonnaise
1 tea. curry powder
4-5 cups cooked and cubed boneless,
skinless chicken breast
1 tbsp. fresh lemon juice, or to taste
4 ribs celery chopped
1/2 cup toasted slivered almonds or chopped
walnuts
1/2 cup dried cranberries
Salt to taste
Freshly ground pepper, to taste
1/2 cup finely chopped fresh cilantro
4 cups mixed salad greens for serving

Directions:
Directions:
In large bowl, combine mayonnaise and curry powder, mix well. Add chicken cubes; toss well to coat. Stir in lemon juice, adding more if necessary, to taste. Mix in the celery, nuts and cranberries. Season with salt and pepper. Add fresh cilantro, stirring until combined. Cover and chill until ready to serve.

To serve arrange chicken salad on bed of mixed greens.
370 Calories
13g carb

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Serve with Best Key Lime Martini and crusty bread
Great to serve at an afternoon lunch with the girlfriends by the pool.

 

 

 

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