Chicken Curry Salad

Spring has S~P~R~U~N~G!

     I spent much of Sunday afternoon planting flowers! Such a beautiful day to be outdoors! I’m not quite done - I hope to finish on Tuesday. I love sitting outdoors in the summer with a good book, admiring my flowers, my own little piece of heaven!
     Another aspect of summer I love is making salads. One of my favorites is the chicken salad I am sharing with you today. It’s different as it doesn’t have any pasta  and the curry powder gives it a different flavor. I do only use 1 teaspoon of curry powder when I make it, but you taste it and add more if you really like curry!

Chicken Curry Salad:
3 cups cooked cubed chicken (can use turkey)
1 can sliced water chestnuts, drained
3 stalks celery, diced
2 cups seedless grapes, cut in half
1 20 oz. can pineapple chunks, drained
5 1/2 oz. slivered almonds.

     Combine all ingredients except almonds.

Dressing:
1/4 cup onion, chopped fine
2 cups real mayonnaise
2 Tbsp lemon juice
2 Tbsp soy sauce
2 tsp curry powder (I use 1 tsp)

     Mix dressing and add to salad ingredients except almonds. Refrigerate overnight. Add almonds just before serving. Serve on lettuce leaf, if desired. Serves 8.
     This recipe comes from a United Methodist Church cook book and was submitted by Lois Van Riper. 
     Enjoy our spring weather and have a great week!