- 3 cups diced cooked chicken
- 1/2 cup finely chopped celery
- 1 can (8 ounces) water chestnuts, drained
- 1 medium apple, diced
- 3/4 cup halved green grapes
- 3/4 cup pineapple tidbits, juice drained and reserved
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1-1/4 cups mayonnaise
- 1/4 cup reserved pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1/4 teaspoon lemon or lime juice
- 1 to 3 teaspoons curry powder
- In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.
Originally published as Curried Chicken Salad in Country Extra July 1991, p49
This recipe pairs well with a light white wine.
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Reviewed Jul. 9, 2013
Loved the flavor and taste, I added cooked instant rice to it.