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This recipe for EXOTIC CHICKEN SALAD, by , is from The Fontenot Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy Bonin



4 cups chopped cooked chicken
2 5-oz. cans water chestnuts chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1 1/2 teaspoon curry powder
1 tbsp soy sauce
1 tbsp lemon juice
1 16-oz can pineapple chunks

Combine chicken, water chestnuts, celery,
grapes and almonds. Mix mayo, curry powder
soy sauce and lemon juice. Add seasoned
mayo to chicken mixture and chill for
several hours. Serve on lettuce leaf and top
with pineapple chunks. Serves 10 to 12.
(I added the pineapple to the chicken mixture and
then chilled it)

Personal Notes:
Personal Notes:
Cathy Bonin gave me this recipe. It is a light meal and delicious.




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