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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Curry Chicken Salad Recipe

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This recipe for Curry Chicken Salad is from Black Toast and Other Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs frozen chicken breasts
1 stick butter melted
1 pkg slivered almonds
2 lbs green grapes whole
3 cans sliced water chestnuts
2 cups sliced celery
2 cups mayo
2 tbsp lemon juice
2 tbsp soy sauce
2 tbsp curry powder
Directions:
Directions:
Line pan with heavy aluminum foil. Place chicken in pan, brush with melted butter, seal foil and bake for 1 hour at 350º. Let chicken cool and cut into cubes.

Coat almonds with melted butter. Roast almonds at 350º for about 10 minutes until a mellow brown. Careful...they burn easily. Drain on paper towels and salt.

Mix mayo, lemon juice, soy sauce and curry powder. Blend well. Fold in cubed chicken, celery, grapes, water chestnuts.

Add roasted almonds right before serving.
Personal Notes:
Personal Notes:
This is the chicken salad that Maureen Crook brought to a football game party.

 

 

 

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