Chicken, Grape and Curry Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Handed down to me by a dear friend. This is a great salad to try even if you're not accustomed to curry. Best served on a bed of lettuce. You can substitute almonds for the macadamia nuts. Ingredients:
4 cups chicken breasts (cooked or diced) |
1 cup celery (chopped) |
2 cups seedless grapes (cut in half) |
1 cup pineapple chunk |
3/4 cup macadamia nuts (chopped) |
1/2 cup water chestnut (sliced) |
1 1/4 cups mayonnaise |
1 tablespoon curry powder |
1 tablespoon soy sauce |
1 tablespoon lemon juice |
1/2 cup coconut |
Directions:
1. In a large bowl, combine chicken, celery grapes, water chestnuts, pineapple and 1/2 cup macadamia nuts.
2. Mix Mayonnaise, curry powder, soy and lemon juice and stir into vegtables.
3. Chill.
4. Serve on a bed of lettuce and garnish with coconut and reserved macadamia nuts.
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