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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I sometimes serve this salad on a big lettuce leaf with breadsticks and fresh melon wedges. But it's also delicious in a pita pocket lined with lettuce. Ingredients:
3 cups diced cooked chicken |
1/2 cup finely chopped celery |
1 can (8 ounces) water chestnuts, drained |
1 medium apple, diced |
3/4 cup halved green grapes |
3/4 cup pineapple tidbits, juice drained and reserved |
1/2 cup raisins |
1/2 cup slivered almonds |
dressing: |
1-1/4 cups mayonnaise |
1/4 cup reserved pineapple juice |
1 tablespoon soy sauce |
1 tablespoon vinegar |
1/4 teaspoon lemon or lime juice |
1 to 3 teaspoons curry powder |
Directions:
1. In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.
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