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Culinary Escape to Spain
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Luncheon Chicken Salad

Contributed By: Helen, CT | See all of Helen's recipes
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Everyone loves this salad
RECIPE INGREDIENTS
8 cups cooked, boned, skinned and diced chicken brest
2 6-1/2 ounce cans water chestnuts, cut into bite-size pieces
2 pounds seedless red grapes (5 cups)
2 cups sliced celery
1 17 ounce can pineapple chunks drained
1 tablespoon curry powder
2 tablespoons soy sauce
1-3/4 cups mayonnaise
1 cup slivered almonds
DIRECTIONS
Mix all ingredients except mayonnaise and nuts and refrigerate for 3 hours.


Fold in mayonnaise and nuts before serving.


Yield: 12 servings


Date Added: 07/03/2009
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