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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I'm not a huge curry fan and wouldn't think this was appealing on my own, but this Paula Deen recipe is to-die-for. We've had this at work a couple times, and you can't stop eating it once you start. There's something about the mixture that is addictive...if I see red grapes anywhere I instantly think of this chicken salad recipe. Bring this to your next potluck. Ingredients:
1 large roasted whole chicken, cut into 1 inch cubes |
1/2 cup chopped celery |
8 ounces water chestnuts, drained and sliced |
2 cups red seedless grapes, halved |
2 ounces slivered almonds |
1 cup mayonnaise |
1 tablespoon soy sauce |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons curry powder |
1 tablespoon prepared mango chutney |
salt |
Directions:
1. Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl.
2. Combine the dressing ingredients and mix well.
3. Add to the chicken mixture and stir gently to combine.
4. Season with salt to taste.
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