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

Curried Chicken Salad Recipe

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

Contributor:  
Contributor:  
Nancy Cowles
Added: Saturday, November 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Perdue fully cooked carved chicken breast, original roasted
1 tsp. curry powder
1/2 tsp. salt
Pepper to taste
1 T. lemon juice
1 c. cantaloupe, diced
1 c. seedless grapes
1/2 c. walnuts, chopped
1 T. finely slivered candied ginger, or grated fresh ginger to taste
1/2 c. low fat sour cream or yogurt
1/3 c. low fat mayonnaise

Directions:
Directions:
Cut larger pieces of chicken in half; toss with curry powder, salt, pepper and lemon juice. Refrigerate until cold. Add remaining ingredients and toss lightly. Serve chilled.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
A quick way to make a very tasty salad.

 

 

 

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