Sunday, June 13, 2010

Exotic Chicken Salad

This is not your ordinary chicken salad, but it's really good. We like it as a side or on toast (for chicken salad sandwiches). I half the following recipe since there is just two of us. Five cups of chicken is about one rotisserie chicken at Sam's ($4.97), so I just chop it up, use half of it, and freeze the other half for next time or to make enchiladas. Brett isn't a fan of fruit and meat, so he likes it better without grapes. I like the grapes though, so try it both ways! Also, I don't think the butter is necessary. You can toast almonds in a toaster oven vs. in butter on the stove.


1 3-1/4 oz package slivered almonds
2 Tbsp butter
salt, to taste
2 cups mayonnaise (1 1/3 cups if you omit grapes from recipe)
1 tsp curry powder
2 Tbsp soy sauce
2 Tbsp lemon juice
5 cups diced chicken
2 cups diced celery
2 to 3, 6-oz cans sliced water chestnuts, chopped
2 lbs red seedless grapes, each halved pole-to-pole

In a small skillet, cook slivered almonds in butter until lightly brown. Drain on paper towel and sprinkle with salt. Mix mayonnaise with curry powder, soy sauce, and lemon juice. Combine almonds, chicken, celery, water chestnuts, and grapes. Pour mayonnaise mixture over all and combine well. Chill and serve.

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