CURRIED CHICKEN SALAD Barb Stanley's Kitchen

Posted by Parties and Patterns on 3:30 PM in salad,

MAKING THE SALAD:

2 qts. cooked chicken, cubed

1 can sliced water chestnuts, drained

1 16 oz. can pineapple chunks drained

1 lb. seedless green grapes

2 cups celery sliced

1 cup sliced almonds

3 cups mayonnaise

1 tablespoon curry powder

2 tablespoons soy sauce

2 tablespoons lemon juice

Combine chicken, water chestnuts, pineapple, grapes, celery and almonds.

In large bowl, mix mayonnaise with curry powder, soy sauce and lemon juice.

Add to chicken and toss well.

Chill several hours.

Serve on bed of lettuce.

Top with remaining almonds and serve.

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