Friday, June 17, 2011

Chicken Curry Salad

Chicken Curry Salad 

 2 cups cooked chicken (diced) I use leftover chicken
2/3 cup celery (thinly sliced)
1 cup grapes   (red or green seedless) sliced in half
½ cup cashew nuts whole or cut up
1 cup mayonnaise
¾ tsp curry powder (no salt added)*
Salt & Pepper to taste

In a bowl put chicken, celery, grapes, cashew nuts, salt and pepper mix together. In another bowl put mayonnaise and curry powder and mix. Add mayonnaise mixture to chicken mixture and mix thoroughly. Refrigerate for 3 hrs or overnight, before serving.

Makes 3 2/3 cups

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