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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