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Culinary Escape to Spain
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Curried Chicken Sald with Grapes

Contributed By: Cathy, WI | See all of Cathy's recipes
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Active Time:  15 Minutes
Total Time:  45 Minutes
This goes together so quickly. Tasty and filling lunch or light supper.
4c. chicken stock
4 boneless, skinless chicken breasts
1/4c. slivered almonds
1/2c. good-quality mayonnaise
3T. whipping cream
1/4t. curry powder
1c. seedless grapes, red, green or mixed
Bring chicken stock to boil in large saucepan and add chicken breasts. Let stock return to simmer, lower heat and cook 20 - 25 min., partially covered. Remove chicken from stock and cool.

Scatter almonds on baking sheet and lightly toast 6 - 8 min. in 325-degree oven.

Blend mayonnaise, whipping cream and curry powder; season with salt or sugar.

To assemble, cut chicken into large chunks. Place chicken, almonds and grapes in a mixing bowl. Add dressing and stir well. Serve on lettuce leaves.

Date Added: 06/22/2009
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