Curry Chicken Salad by Paula Deen |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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She was not consistent in telling exactly how much of each ingredient, so some are an estimate, and I've guessed the number of servings. I made it tonight for lunch tomorrow and I really liked it, it has a very mild curry flavor. I subsituted 1/2 the mayonnaise with sour cream and dried cranberries for the grapes. Ingredients:
2 cups cooked chicken, chopped |
1/2 cup celery, diced |
1 (11 ounce) can sliced water chestnuts, drained & diced |
1/2 cup red grapes, sliced in half |
1/2 cup slivered almonds |
1 cup mayonnaise |
1 tablespoon bottled chutney, your choice |
1 tablespoon soy sauce |
1 1/2 teaspoons curry powder |
lemon juice |
Directions:
1. Mix all salad ingredients together in a bowl.
2. Mix all dressing ingredients together in a separate bowl.
3. Pour dressing over salad mixture, stir, and serve.
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