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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Tasty and refreshing. Ingredients:
6 -7 cups cubed cooked chicken |
1 (8 ounce) can water chestnuts, drained and sliced |
2 cups chopped celery |
1 fresh pineapple, peeled, cored, eyes removed, and cut into 1-inch chunks |
2 lbs red seedless grapes, cut in half |
bibb lettuce |
2 cups slivered almonds, toasted |
2 -2 1/2 cups mayonnaise |
2 tablespoons fresh lemon juice |
1 tablespoon curry powder |
salt |
fresh ground white pepper |
Directions:
1. Add chicken, water chestnuts, celery, pineapple, and grapes in a large bowl.
2. To make the dressing: add 2 cups mayonnaise in a medium bowl; whisk in the lemon juice, curry powder, salt, and pepper to taste.
3. Pour the dressing over the chicken mixture; toss gently but thoroughly.
4. Add another 1/2 cup mayonnaise if desired.
5. Cover and refrigerate for up to 4 hours.
6. Serve the salad on bibb lettuce leaves; garnish with toasted almonds.
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