Curry Chicken Salad
6 boneless, skinless chicken breast halves, cooked and shredded
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can pineapple chunks, drained
¼ cup chopped dates
1 cup Hellman’s mayonnaise
1 tablespoon soy sauce
1 teaspoon Madras curry powder
1 cup whole cashews
Mixed Salad greens
In a large bowl, combine celery, water chestnuts, pineapple chunks, dates and chicken. In a separate bowl, mix together mayonnaise, soy sauce and curry powder. Add to the chicken mixture and stir to coat. Chill for 2 to 4 hours. Just before serving, fold in cashews. Serve on a bed of mixed salad greens.
Makes 6 lunch servings
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