Try other fruits in this salad, such as apples, red or green seedless grapes, or pineapple. Two tablespoons of golden raisins or dried currants may also be added.
- 2 tablespoons chutney
- 1/2 cup mayonnaise or salad dressing
- 1/2 teaspoon curry powder
- 1/2 cup lightly salted whole almonds
- 2 cups chopped cooked chicken
- 2 red or green unpeeled pears, cored and coarsely chopped
- Spinach leaves
Snip or chop any large pieces of fruit in the chutney. In a small mixing bowl stir together chutney, mayonnaise or salad dressing, and curry powder.
Coarsely chop 1/3 cup of the almonds. In a large mixing bowl combine chicken, pears, and chopped almonds. Add mayonnaise mixture and mix well. Cover and chill for 2 to 24 hours. Serve on spinach-lined plates. Garnish with remaining whole almonds.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
319 calories; 23g total fat; 47mg cholesterol; 156mg sodium; 14g carbohydrates; 3g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.