Exotic Chicken Salad
This recipe is from my Granny’s kitchen. She used this when she was having a “fancy” gathering at her home, as she described it. It’s a great twist on traditional, southern chicken salad. The sweetness of the grapes and pineapple combined with the punch of curry leaves your mouth watering and your mind wondering what the recipe includes!
4 Cups cooked, cubed chicken
1 16oz can pineapple chunks (drained)
1 8oz can sliced water chestnuts (drained)
1 ½ cups chopped celery
1 pound seedless grapes, sliced in half
1 cup slivered almonds (sautéed in butter, drained on paper towel)
Dressing: Mix together
1 ½ cups mayonnaise
4 T soy sauce
2 tsp curry powder
4 tsp lemon juice
Toss chicken and other ingredients with dressing. Put in refrigerator. Add almonds and grapes just before serving. Enjoy on bread, scooped over a salad or with crackers – my personal favorite!
XX – Mary
