"Hunger is the best sauce in the world."--Cervantes

Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from The Vintage Petroleum Inc. Final Page Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammye Johnson
Added: Friday, December 9, 2005


4 large chicken breasts cooked, cooled and diced
cup water chestnuts (chopped)
cup pecans chopped
1 cup seedless grapes
cup finely chopped celery
cup mayonnaise
2 tablespoons wine vinegar
1 tablespoon soy sauce
2 teaspoon curry powder
2 teaspoons minced white onion
1 can pineapple rings (drained)

Mix all ingredients together and chill. Best if served next day. Serve with rolls. This is a very refreshing dish but it makes a lot! Depending on how much you like pecans and pineapple you can always add more.




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