Chicken or Turkey Curry Salad Recipe

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This is a great salad for a luncheon or any event and it doubles easily.
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Servings:
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Ingredients
  • 4 cups cooked chicken or turkey, seasoned to taste and cut into small bite sized pieces
  • 8 ounces sliced water chestnuts
  • 1 pound seedless grapes, halved
  • 1 1/2 cups celery, chopped fine
  • 1 1/2 cups slivered almonds, extra for garnish if desired
  • 13 ounces pineapple chunks, drained and halved
  • 12 large lettuce leaves
  • salt, season to taste
  • DRESSING:
  • 1 cup mayonnaise (not salad dressing)
  • 1/2 cup sour cream
  • 1 teaspoon curry powder
  • 1 tablespoon soy sauce
Container: large salad bowl
Directions
PREP
30 mins
READY IN
30 mins
  • Combine chicken, grapes, celery, sliced water chestnuts, and almonds in a large salad bowl. Cover and refrigerate.
  • In a small mixing bowl, combine dressing ingredients. Cover and refrigerate. This dressing can be made the previous day.
  • Just before serving, combine salad with dressing until coated. Fold in the pineapple. Serve on a bed of lettuce greens. Serve a muffin or garlic toast along side.

    Garnish with toasted sliced almonds or honey roasted sliced almonds and fresh fruit.
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