Curried Chicken Salad

Recipe from

Oxmoor House


2 cups chopped cooked chicken
1/2 cup chopped celery
1/2 cup slivered almonds, toasted
1/4 cup sliced water chestnuts
1/2 pound seedless green grapes, halved
1 (8-ounce) can pineapple tidbits, drained
3/4 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons soy sauce
1 teaspoon curry powder
Lettuce leaves


Combine chicken and next 5 ingredients in a medium mixing bowl; mix well. Combine mayonnaise, lemon juice, soy sauce, and curry powder, stirring well; add to chicken mixture. Toss lightly to coat well, and chill

Serve salad on lettuce leaves.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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