Thursday, March 20, 2008

Exotic Chicken Salad

I took the kiddos down to visit my grandparents yesterday. They've been married 65 years, isn't that incredible!!! While there, my grandma served this yummy salad for lunch. The original recipe calls for soy sauce, but she substituted salt. Also, make sure your mayo is MSPI-friendly. I have yet to run into one that isn't, but you never know!

Exotic Chicken Salad

4 cups cooked chicken, cut in bite-sized pieces
1 can sliced water chestnuts, drained
1 lb. seedless grapes, halved
1-1½ cups sliced almonds, toasted, divided
1 cup celery, sliced
1½ cups mayonnaise
1½ tsp. curry powder
1 tbsp. lemon juice
Salt to taste (1 tbsp. soy sauce)

Combine chicken, water chestnuts, grapes, celery and half the almonds. Mix all remaining ingredients, except for lettuce and remaining almonds, and add dressing to chicken mixture. Chill several hours, serve on lettuce and sprinkle with remaining almonds.

No comments: