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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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You'll especially appreciate this salad in winter when fresh fruit isn't readily available. Serving a smaller crowd? No problem! The recipe can easily be cut in half. Ingredients:
8 cups cubed cooked chicken |
3 cups sliced celery |
1 can (16 ounces) apricot halves, drained and chopped |
2 cans (16 ounces each) chunky mixed fruit, drained |
3 cups mayonnaise |
1/2 cup french salad dressing |
3 tablespoons red wine vinegar |
2 tablespoons honey |
1 tablespoon curry powder |
1 cup chopped pecans, toasted |
Directions:
1. In a large bowl, combine chicken, celery and fruit. Combine mayonnaise, salad dressing, vinegar, honey and curry powder. Pour over chicken mixture; toss to coat. Cover and chill until ready to serve. Sprinkle with pecans. Yield: 20 servings.
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