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CURRIED CHICKEN SALAD Recipe

   
 

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     CURRIED CHICKEN SALAD

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

Ingredients
2-1/2 pounds bone-in, skin-on chicken breasts
2 ribs celery, diced
1-1/2 cups red seedless grapes, washed & halved
1-1/2 cups Hellman's mayonnaise
1 tsp. garlic powder
1-1/2 tablespoons curry powder
1 tablespoon Major Gray's chutney
1 tablespoon dried parsley flakes
4 oz. can water chestnuts, rinsed, drained, rough chopped
 
1/4 cup sliced almonds, toasted

Instructions
In a pot, cover chicken with cold water and bring to boil. Reduce heat and simmer about 20 minutes. Remove chicken from water and set aside until cool enough to handle. Remove skin and pull chicken from bones into bite-size pieces.
In large bowl, combine chicken, celery and grapes. In another bowl, mix mayonnaise with garlic powder, curry powder, chutney, parsley flakes and chestnuts.
Toss chicken mixture with mayonnaise mixture. Gently stir in toasted almonds.
Serving Suggestions
We like it mounded on a lettuce leaf or spread on croissants.


Originally Submitted
1/21/2008





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