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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Curry Chicken Salad (Virginia Bicentennial Chicken Salad) Recipe

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This recipe for Curry Chicken Salad (Virginia Bicentennial Chicken Salad) is from Our Family Cookbook Project, 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:  
1 tsp curry powder
3/4 cup mayo
2 tsp lemon juice
2 tsp soy sauce
2 cups cooked, cubed chicken breast
1 8oz can sliced water chestnuts, drained
1/2 pound seedless green grapes, halved
1 8oz pineapple tidbits, drained
1/2 cup chopped celery
1/2 slivered almonds, toasted
Directions:
Directions:
Combine first 4 ingredients in a small bowl.
Combine chicken and next 5 ingredients in a separate bowl; pour dressing over mixture, tossing to coat. Cover and chill overnight.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a friend's recipe--very good for a ladies luncheon or shower.

 

 

 

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