Curry Chicken Salad
Servings: 8
Ingredients
- 4 chicken breast halves without skin cooked & diced
- 3 cans waterchestnuts sliced
- 2 cups celery sliced
- 20 ounces pineapple chunks in juice drained
- 2 cups seedless grapes green, halved
- 2 cups mayonnaise
- 1 tablespoon curry powder
- 2 tablespoons soy sauce
- 1 1/2 cups slivered almonds toasted
Instructions
- Toss first 5 ingredients together. Mix mayo, curry and soy and stir in
- chicken mixture. May not need all of dressing. Garnish with almonds.
Notes
Recipe By: Lynne Davenport
Serving Size: 8
Serving Size: 8