Exotic Chicken Salad (10-12)
4 cups chopped cooked chicken
Two (5-ounce cans) water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1 1/2 tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice
16 oz. can pineapple chunks
Combine chicken, water chestnuts, celery, grapes and almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice. Add seasoned mayonnaise to chicken mixture and chill for several hours. Serve on a lettuce leaf and top with pineapple chunks.
The Junior League of Baton Rouge, Inc., "River Road Recipes II: A Second Helping." 1976
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4 cups chopped cooked chicken
Two (5-ounce cans) water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1 1/2 tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice
16 oz. can pineapple chunks
Combine chicken, water chestnuts, celery, grapes and almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice. Add seasoned mayonnaise to chicken mixture and chill for several hours. Serve on a lettuce leaf and top with pineapple chunks.
The Junior League of Baton Rouge, Inc., "River Road Recipes II: A Second Helping." 1976
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