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Exotic Chicken Salad Recipe

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This recipe for Exotic Chicken Salad is from Walker Family Reunion Cookbook, 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:  
4 1/2-5 Lbs. Chicken Breasts, Split
Butter
Salt
Pepper
3 3 1/4 Oz. Pkgs. Slivered Almonds
2 Cups Mayonnaise
1 Tbsp. Curry Powder
2 Tbsp. Soy Sauce
2 Cups Celery, Chopped
3 6-Oz. Cans Water Chestnuts, Sliced
2 Lbs. Seedless Grapes
Boston or Bibb Lettuce
Directions:
Directions:
Brush chicken breasts with melted butter and sprinkle with salt and pepper. Wrap in heavy foil and seal edges tightly. Place in shallow pan and bake at 350º for 1 hour. Cook, de-bone, and cut into bite size pieces. There should be 2 quarts. Coat almonds with melted better and spread on cookie sheet. Roast at 350º for 30 minutes or until they are brown. Spread on paper towels and sprinkle with salt. Set aside. Mix mayo with curry powder and soy sauce. Add 2 tablespoons lemon juice. Combine with chicken, celery, water chestnuts, and grapes. Chill until time to serve. Arrange lettuce leaves around large platter. Mound salad in center. Sprinkle almonds all over. Serves 12.
Personal Notes:
Personal Notes:
Variation: 1 Large can pineapple chunks, drained, may be added with more mayo.

 

 

 

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