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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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
1 cup mayonnaise (not salad dressing)
1/2 cup sour cream
1 teaspoon curry powder
1 tablespoon soy sauce
:large salad bowl
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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large can chicken
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DILL CHICKEN SALAD INGREDIENTS
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