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Chicken Curry Salad5/6/2015 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!
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